I want to make bread that I am satisfied with.

I've been baking bread for about 28 years.

I have been using domestic wheat in my homemade bread for several years, but I felt very uncomfortable using eggs, milk, and butter.

Also, natural yeast took a lot of time and effort to ferment and manage, and I gave up because I thought it was not suitable for me.

At that time, when I consulted with a friend, he told me about Shirakami Kodama yeast. Shirakami Kodama yeast is a wild baking yeast.

I learned that it does not require seedling, has strong fermentation power, and can be baked in 2 hours and 30 minutes ~ 3 hours.

After that, I bought a book and baked it, but the Shirakami Echo Yeast did not swell well.

I decided to go to the classroom to convince myself.

What I was able to go to Yokohama for two years

It wasn't in my hometown, so when I was looking for it outside the prefecture, I came across the website of "Atelier Yuyuka" of the Sarapan class.

It was all about what I wanted to learn. I immediately applied and went to Yokohama → Shizuoka Prefecture to study the bread course for two years.

What I still remember is that the bread I made myself and the bread I made in the classroom were completely different.

The bread in the classroom had a very simple and gentle taste that allowed you to taste the taste and aroma of wheat.

And in other classrooms, the shape was beautiful and the appearance was emphasized, but the teacher of this bread class said, "Always think about Kodama-chan's feelings.

He taught me the importance of temperature and humidity to handle the fabric carefully and not to dry it out.

Opened a bakery

It's been three years since I opened a bakery. For the fourth year, I am studying raw rice bread as a new menu.

 I would like to study Shirakami Echo Yeast, which still has infinite power, and take on further challenges.