【女性パン職人特集】週２日営業の小さなパン屋さんを営むワンオペ女性パン職人の１日に密着。

Transcript

Osaka Japan The owner has come to work 1am Chef Takada's day begins First, he starts shaping the multigrain dough Chef Takarada) I use these two types of dough (for bread) This is a hard bread (dough) Baguette dough Let the divided baguette dough rest Chef Takarada) This is a brown sugar-based dough with lots of dried fruit Black currant, walnuts, ... Read More