Hachioji
Introduction
In 2019, with the renewal of Green Gallery Gardens, it opened with the Shirakami Kodama Yeast bakery shop "Thoroughbred House".
There are shops that are particular about deliciousness, such as the select shop "Gardens Marche" that sells vegetables and processed foods directly from the farm, and the cake shop "Atelier Zero".
This table was made of natural beech wood that has been dried over many years. The slender iron legs, carefully bent by the hands of craftsmen, further enhance the presence of the table. We aimed for a cozy and particular space, such as antique-style cupboards.
There are 4 gas ovens that do not heat up around, 3 fermenters, and original bowls and measuring cups, making it easy to use and look good. Students often say, "I want it!"
Senior Meister Instructor(Hachioji School Special Lecturer)
Yue Yoshimura
Sachie Yoshimura
When I first tried Shirakami Soft France, I was shocked by how delicious it was. And I started going to classes because I wanted to make it. It was very exciting to learn "subtraction bread making", such as mountain bread baked with domestic wheat without fat and raisin bread without sugar. Even after I became an instructor, Sarah's bread making is simple, so the taste of how she made it is reflected in the taste, and the learning never ends. In the classroom, when the height of the mountain-shaped bread put in the oven increases significantly, the cheers of the students rise. Just baking it just 1 cm higher will make you very happy. Sarah's bread making is fun, happy, and delicious. Why don't you start together?
Meister Instructor
Mitsuyo Oki
Mitsuyo Oki
I met Sarapan Classroom on the website I found through an online search. I was curious about the word "subtraction bread making" and decided to take the course. I started making bread without knowing Shirakami Kodama yeast, but I was impressed by the deliciousness of the bread baked in the classroom and the careful guidance of the teachers, and I remember looking forward to the class every time. After completing the junior meister course (at that time), I was appointed as a lecturer, and I have been working until now. Now, I am helping you make delicious bread. I would like to tell as many people as possible about the charm of bread made with Shirakami Kodama yeast. Please come to the Sarapan class to experience "subtraction bread making".
Meister Instructor
Hayaka Kamiya
Sayaka Kamiya
I want to bake bread that my family can eat with peace of mind! Shirakami Echo Yeast that I met at a baking class. It has a mellow aroma and a soft fabric that looks like a "baby's cheek". I was captivated by the original flavor of wheat and started learning at the Sarapan class. Bread is made without using extraneous ingredients and making the most of the ingredients to bring out the flavor. Being simple means not being able to cheat. The commitment to taste and ingredients is not found in other bread classes. Also, the instructor baked it together right in front of me, so I felt a different sense of security. Because it is "Sarah's bread making", I want to convey deliciousness, thoughts, and fun! and got Meister. I would like to enjoy Sarah's bread making with you and convey its charm.
Meister Instructor
Kazuyo Fukumoto
Kazuyo Fukumoto
My bread making started with just a little bit of trivial matter. I was stopped by a campaign to choose one of "cooking", "sweets", and "bread" and take a trial lesson. I had already attended a confectionery class and also attended a one-off cooking lesson. At that time, I chose "bread", which I had never done before. The first kneading process was difficult but very fun, and I couldn't stop being excited from beginning to end watching it ferment and swelling, as well as shaping it. I immediately decided to go to school, took two classes at a time, completed the basics, and when I moved on to the next course, I came across "Shirakami Echo Yeast". The gentle taste of Shirakami Kodama yeast bread soaked into my body. I was captivated by "Shirakami Kodama yeast" and wanted to know more about it. That's how I came across the Sarapan class. What I felt most strongly when I started attending bread classes was that "learning" is fun no matter how old you are. Now, as a lecturer, I have a strong desire to make it a place where everyone who attends the Sarapan class can feel the same "joy of learning" as I do, and I am working on it every day.
Meister Instructor
Tomoko Tsukaguchi
Tomoko Tsukaguchi
"Delicious! The first encounter was very touching by the feeling of kindness and warmth. I wonder if I can make it too? While facing the joy and excitement of starting to go to the classroom, the wonderfulness of Shirakami Echo Yeast and the depth of bread making, it has now become my irreplaceable treasure. I would be very happy if I could happily convey Sarah's bread making that has been passed down through generations. I would like to convey the charm of the classroom so that it will be full of joy and smiles by connecting the relationship.
Lesson
At Sarapan Classroom Hachioji School, we try to provide careful instruction in a small number of people so that you can learn bread making at home. We also offer courses that children can enjoy, such as "Summer Vacation Children's Bread Class" and "Parent-Child de Bread Class". From first-timers to instructors & those who are aiming to open a café or bakery, you can learn with confidence.
After explaining the process, the instructor will show you practical skills. Since the number of people is small, it is easy to see the hand and work process, and you can acquire skills and knowledge firmly.
We will guide each student carefully. Experienced people are more in-depth, beginners are more fun. The baked bread will make not only you smile, but also your family and loved ones.
