Fascinated by the world's most delicious stollen

My encounter with Sarapan begins with an encounter with the world's most delicious Stollen.

I was working hard to study flowers, but I received a delicious stollen as a reward. At that time, I was just impressed by the deliciousness and looked forward to next winter.

I was just eating with interest and didn't know anything about bread making, but I mustered up the courage to take on the challenge.

I decided that I would like to make my own stollen and sarapan made with Shirakami Echo fermentation found in the World Natural Heritage Mountains.

I want to teach healthy bread making in Korea

And I wanted to make healthy bread from scratch, so I decided to go to Mr. Tatematsu's Yokohama class, which gave me an impressive stollen.

They adjust the amount of water that varies depending on the season and region, and learn various techniques.

I aim to teach bread made with Shirakami Kodama yeast in Korea someday!