You are an artist my friend! It's a hard work to be a baker. I am also a baker myself and i know the effort, the devotion, the discipline and the love you have to put to everything you create. It's difficult to work when everyone else is sleeping but at the end of the day, when you see the smiling faces of your customers, you see that all the effort was worthy. Keep up the good work my friend!!!
He's a highly qualified craftsman, but calling him an artist is pretentious. Baking is a trade...and for good reason. Much of the work is repetitive and backbreaking. Still, a necessary and important job, and I salute him.
Im starting my own little business where im growing my organic veggies and Rye, making my own bread. Im expecting a lot of sweat, effort and frustration in the coming few years.
This isn't a baker, this is a master baker. The beauty of his breads is breathtaking - and I know what I talk about: here we love bread with a passion and produce excellent breads (Belgium). My father used to go the countryside every sunday to buy stone baked bread and it was a pure delight! Breads in the video looked alike. My heating goes by the same principle: electricity heats the stones and my house is warm 24/24. I will even take out the stones from one old heater and build a bread oven in the garden using them. It really is a great way to bake and warm a home. Wishing this master baker and his family the best success.
When I saw how quickly and carefully he worked up the breads, I knew immediately that he had learned either in Germany or France. And I just love how he said efficiency takes the fun out of it. Because I agree with that 100%!
Another Vincent Talleu, what a master. I’ve baked for 45 years. Owned a handful. This is what baking should be. No wasted motion or space. An Artist, a Craftsman, a Renaissance man.
“Labor is not evil” …This man is brilliant and humble. You can learn more from a simple, hard working man who loves his work, more than a greedy Banker who adds ZERO value to our society. He produces, the Banker does not. Thank you for sharing and educating.
Hi , we produce professional bakery equipments for dough processing, bread baking, stacking, packaging. By subscribing to our channel, you can discover the machine videos we update every week. 👈✅
This is by far the best baker I have watched on youtube. This is a beautiful example of how to work with care, pride, efficiency and love. This man's work to me is the epitome of beauty.
I’ve been to this bakery and can honestly say that the quality of the bread is truly superb. I did not know that the store was famous at the time because it is fairly deep in the countryside and not really accessible via public transportation. Come to think of it though, there were so many people there for the bread. What a treat to see it again here!
This was one of my favorite videos of all time on TH-cam. I learned SOOO much and absolutely admire this man for really focusing his passion and making it his own. The result is beyond impressive and he must live a very happy and fulfilled life. What a blessing.
Reiya love your work, so inspiring. The baker community here in argentina really apreciate the way you put this art on relevance. The turn to wood fire oven of obst seems to be the natural path for japanese philosopy of making bread in life. The past its the future sometimes. Thanks for this!
Thanks so much for a good comment! I am glad to hear the baker's community in Althentina knows about my activity well. I hope I will come there and take videos one day.
Wow Im so impress of how Japanese people take it serious and a lot of passion for whatever they do. Thank you Reiya you did a great job for your content.
Не мога да опиша колко съм възхитена от изумителните умения на този майстор на правене на хляб Талант и призвание Как човек създава и трябва да се потруди за храната си Този усърден труд се оценява и възнаграждава достойно Почит и уважение към този майстор Здраве и успехи за всички от семейството ❤
What an amazing video. The baker is calm, peaceful, just going about his art of making bread without worrying about “efficiency”. This is mindfulness personified! We need more of such people in our society and humanity will be better because of it. Thank you for making this video.
Omg I enjoyed this in its entirety!!!!!!!! It's like I'm actually there with you making the bread. Would have loved to see it in real life. You are so organized and skillful. I've always wanted to open a little diner with a few bakery stuff of my own. Very little like 3 tables and chairs setting for breakfast lunch and dinner. You brought out the urge in me that's been dormant for many years. Well done fantastic job!!!!! Blessings unto you and your family 🎉🙏
Побольше таких правильных , влюблённых в своё дело людей и мир станет совсем другой - более добродушный и правдивый !Спасибо вам за вашу любовь к такому не простому труду и бай Бог вам здоровья на долгие , долгие годы !❤
Hi , we produce professional bakery equipments for dough processing, bread baking, stacking, packaging. By subscribing to our channel, you can discover the machine videos we update every week. 👈✅
Hut ab vor diesem Einsatz. Es ist sehr schwer mit der fallenden Hitze vom Holzofen die richtige Reihenfolge der Teiglinge zu backen. Er hat eine sehr strukturierte Reihenfolge und sehr viel Erfahrung gezeigt. Ich bin sehr stark beeindruckt.
Vielen Dank für Ihre Aufmerksamkeit. Und ich freue mich über Ihr genaues Feedback. Was Sie gesagt haben, ist das, was ich in diesem Video vermitteln wollte. Die Tatsache, dass er einen Levain und keinen Gärbehälter verwendet, erschwert das Backen zusätzlich. Er macht es absichtlich schwierig. Zum Spaß.
Sie haben Recht. Respekt vor solch einem Mann u kleiner Künstler. Ich wundere mich,daß er nicht wenigstens 1 Backhilfe hat. Jedenfalls würde nicht nur ich,sondern viele bei diesem Bäcker jeden Tag meine Brötchen u Brote kaufen,statt Fabrikware..👍👍 Bitte schonmal 2 Brote und 7 Brötchen reservieren!!!🤗 Lecker vom Bäcker!! Ebenfalls Gruß aus Germany!
ich dachte mir schon bevor ich die Breze sah , oder er es erwähnte, er muss mal in Deutschland gewesen sein.;))Seine Produkte sind erstklassig, Großvater, Vater und ich waren Bäckermeister. Auch mit extra Schiene für echtes Holzofenbrot. das war Vaters Hobby und wirklich nicht einfach zu händln. Ich hoffe er verliert nie den Spaß am backen. Ich habe unsere Bäckerei nach 70 Jahren geschlossen. Niemand möchte mehr um 2 Uhr aufstehen und alle kaufen lieber billig bei Lidl und Aldi. Schade, aber wenigstens schlafe ich jetzt die Nacht durcn. Grüße
Приветствую вас из России ! Залюбовалась вашим мастерством ! Мои бабушка и тётушки , тоже пекли в печке . Такие славные пироги , булки, хлеб и даже пряники были. Жар из печи не убирали , а по сторонам его разгребали . В жаровнях пекли и ещё на капустных листьях. Огромный свадебный караваи на 100 - 150 человек и всё пропекалось. Удачи вам и творческих успехов! Мира и процветания!
Какое хорошее дело у вас. Что может быть лучше, чем хлеб сделанный для людей !!! А ваш творческий подход к делу и вас делает философом.. Вы очень счастливый человек... Здорово👏✊👍
Hallo, ich finde sehr gut was du machst, und die Einstellung die du dazu hast, compliment! Als ich kind war habe ich meine mutter einmal die woche, immer geholfen Brot zu backen mit sauerteig, natürlich alles Handarbeit ohne Maschinen, mit 21 wanderte ich von mein Land (Sizilien) nach Deutschland wo ich heute noch lebe, jetzt bin ich 52 Jahre alt, und backe einmal die Woche immer noch Brot mit sauerteig, mir macht es immer noch Spaß, Brot backen ist einfach magisch !
Wow, wood oven and natural levain for all the different breads/pastries! Simply amazing! It takes great skill to bake so wonderfully using this traditional and natural method. Well done indeed! 👏
I just love watching you bake. I also love watching a fire. The flames are calming and the heat is comforting. There is something mesmerising about the flames flickering away while the wood burns. Good luck in your business and youtube channel ❤
en cada pieza de pan, se ve en el rostro del panadero, la pasion y amor a lo que hace, es un pintor usando el pincel. gracias por compartir esta historia
Great respect to the way you work. I'm a french man who bakes bread in a electric oven and a homemade wood oven. I'm just an amateur. I would like to find professionals like you in France. Unfortunately bakeries here are becoming more and more industrial and they bake a sad white bread.
There are plenty of traditional artisan bakers in France who use wood fired brick ovens. Just type "boulangerie au feu de bois en france" into a search engine and there should be plenty of results. You can also ask the nearest chamber of trades which is called "chambre des metiers", call them up and they should be able to tell you which bakeries in your area use wood fired brick ovens.
I'm a baker too and geez, his bread looks amazing for mostly manual work. He should really get an electric oven and a proofer to raise work efficiency but I understand wanting to do it the traditional way.
A wood fired oven uses indirect heat, so called radiation heat. This is the optimal heat transfer for baking bread. Electric bakery ovens, while well isolated, use both direct and indirect heat, the former is called convection heat. Convection heat is non-optimal for bread. Furthermore, since there is no reheating during the baking process in a traditional wood fired brick oven, the heat is falling and this way the bread loses less moisture than with constant reheating to keep the temperature. Starting with high heat and then baking with slowly falling radiation heat is the by far best way to bake bread. The quality cannot be matched by any other methods. So, no, if he is aiming for quality, then he should stay with his wood fired brick oven, he should NOT get an electric oven. He knows what he is doing. He chose that oven on purpose. There are modern wood fired ovens now that work with pellets and they are computer controlled. They have burners that can burn the wood pellets so efficiently that no ash residue remains in the baking chamber avoiding the need to clean the oven inside after heating. They also suck in the pellets needed via air suction through a pipe system from a silo. This would be the way to go if one wanted to have both the convenience and the quality. Unfortunately though, such ovens are forbiddingly expensive, they start at around 120.000 EUR for the smallest units.
Mesmerized by your story about his transition to more natural baking. I was caught by his remark about how folks bring him firewood. I, as his oven, am from Los Angeles..... I'd be natsukashii if I went there and saw that oven door.
Мою бабушку любило тесто, меня нет. Не всём даётся этот дар, только избранным. Трудолюбие уже сам мастер в себе вырабатывает. Вы прекрасны в своём умении.
Amazing baker. I have watched this at least 4 + times. As a builder I would have to note the soot problem he is having is not so much a problem with his skill but a venting issue. From a previous episode I noticed when the venting was attached to the oven it was reduced 2 pipe sizes. The oven vent (gravity vent, non induced vent) size should not ever be decreased. I hope that by now this problem has been resolved. I don't mean to come off as a troll I was afraid no one else pointed this out.
That was another wonderful documentary. This baker’s work is divine ❤ I’m sad I never visited his bakery when I traveled to Japan. Next time for sure. Thank you 🙏
Quel maîtrise dans votre travail bravo à vous et un immense merci pour ce partage J'ai également partagé votre passion pendant cinquante années et en vous regardant je suis très nostalgique merci à vous
Making your Owen starter from raisins is the best way and using rice that ferment s. Was a new one for me but it only makes sense and taking leftover bread and soaking was smart way of reusing old bread gives it extra flavor and eliminate s wast 👍👍👍👍👍😎
I admire this gentleman for his own input, his own way of baking (without yeast) and his hard work! Hardworking and completely without further staff! Top!! Unthinkable here in the EU! Sourdough is delicious bread, healthy and good for digestion! Many bakeries close here due to industrial bakeries in supermarkets!
His story is amazing !! His journey in life has made him a wonderful human being. I admire his dedication to bread making !! The area he & his family live is absolutely breathtaking!! Thank you for this wonderful video.
Assistindo a esse belo trabalho do outro lado do mundo,no Brasil.🇧🇷 Eu admiro muito esse tipo de trabalho,sou de uma região do Brasil muito famosa pela culinária,inclusive de padarias,no estado brasileiro de Minas Gerais. Aqui temps tradição em comidas típicas de padaria,ensinados por nossos ancestrais,é muito comum ver famílias inteira na área da cozinha preparando coisas deliciosas como essas do vídeo,aqui chamamos carinhosamente de "quitandas". Então pra mim assisti a isso é muito inspirador!
thank you for making this video, it was very fun to watch. the freedom to make bread as is shows its self to you is a huge opportunity. in some ways i am jealous, bread is by far the most popular starch in america where i am from. i appreciate you touching on how expectation of costumers can be a limiting factor. innovation of personal and regional baking styles is very respected in america, though your words are make me think of how consumer cultures and mass production environments are shaping our industries. it is good food for thought, or thought for food.... lol.
![[Japanese Bread] The moving story of a man who became a baker for his beloved family. 薪窯パン](/img/n.gif)
Some years ago, I saw this baker building this bakery. Now to see him baking, fulfilling his dream is awesome.
Thanks for keep watching his life!!
You are an artist my friend! It's a hard work to be a baker. I am also a baker myself and i know the effort, the devotion, the discipline and the love you have to put to everything you create. It's difficult to work when everyone else is sleeping but at the end of the day, when you see the smiling faces of your customers, you see that all the effort was worthy. Keep up the good work my friend!!!
Hero of the people.
@Rudy Deleon But outside italy?
He's a highly qualified craftsman, but calling him an artist is pretentious. Baking is a trade...and for good reason. Much of the work is repetitive and backbreaking. Still, a necessary and important job, and I salute him.
Can you make a good living as a baker?
Im starting my own little business where im growing my organic veggies and Rye, making my own bread. Im expecting a lot of sweat, effort and frustration in the coming few years.
This isn't a baker, this is a master baker. The beauty of his breads is breathtaking - and I know what I talk about: here we love bread with a passion and produce excellent breads (Belgium). My father used to go the countryside every sunday to buy stone baked bread and it was a pure delight! Breads in the video looked alike. My heating goes by the same principle: electricity heats the stones and my house is warm 24/24. I will even take out the stones from one old heater and build a bread oven in the garden using them. It really is a great way to bake and warm a home. Wishing this master baker and his family the best success.
When I saw how quickly and carefully he worked up the breads, I knew immediately that he had learned either in Germany or France. And I just love how he said efficiency takes the fun out of it. Because I agree with that 100%!
Another Vincent Talleu, what a master. I’ve baked for 45 years. Owned a handful. This is what baking should be. No wasted motion or space. An Artist, a Craftsman, a Renaissance man.
“Labor is not evil” …This man is brilliant and humble. You can learn more from a simple, hard working man who loves his work, more than a greedy Banker who adds ZERO value to our society. He produces, the Banker does not. Thank you for sharing and educating.
As a baker, this is one of the most beautiful things I have seen in this industry. Well done 👏
Even not as a baker, this passion is impressive... Just enjoyed watching. 😃
100% agree
Industry has nothing to do with this profession, in this case it is craftsmanship
Hi , we produce professional bakery equipments for dough processing, bread baking, stacking, packaging. By subscribing to our channel, you can discover the machine videos we update every week. 👈✅
His smile when he says all work is done made me smile too. I know that feeling and I can't but connect with it. Great work sir!
сколько раз смотрю - столько и восторгаюсь. молодец ! . я тоже пекарь я понимаю этот труд
I was a Baker for 30 years and this is the cleanest my far I have seen , and the most relaxed
This is by far the best baker I have watched on youtube. This is a beautiful example of how to work with care, pride, efficiency and love. This man's work to me is the epitome of beauty.
I’ve been to this bakery and can honestly say that the quality of the bread is truly superb.
I did not know that the store was famous at the time because it is fairly deep in the countryside and not really accessible via public transportation. Come to think of it though, there were so many people there for the bread. What a treat to see it again here!
Un boulanger penseur humble et sincère. J'ai bien apprécié ses conceptions et sa définition des choses. Bonne continuation.
Merci pour vos commentaires philosophiques !
This was one of my favorite videos of all time on TH-cam. I learned SOOO much and absolutely admire this man for really focusing his passion and making it his own. The result is beyond impressive and he must live a very happy and fulfilled life. What a blessing.
Reiya love your work, so inspiring. The baker community here in argentina really apreciate the way you put this art on relevance. The turn to wood fire oven of obst seems to be the natural path for japanese philosopy of making bread in life. The past its the future sometimes. Thanks for this!
Thanks so much for a good comment! I am glad to hear the baker's community in Althentina knows about my activity well.
I hope I will come there and take videos one day.
@@reiyawatanabeспасибо за субтитры. Удачи
Very wellimpressed. If you ever tried to work with natural leavener and fire oven you know how hard it is. This is absolute master craft
Swede here. Please relay how people across the world see this man as the artisan he is. Thank you for your work.
Wow Im so impress of how Japanese people take it serious and a lot of passion for whatever they do. Thank you Reiya you did a great job for your content.
Не мога да опиша колко съм възхитена от изумителните умения на този майстор на правене на хляб Талант и призвание Как човек създава и трябва да се потруди за храната си Този усърден труд се оценява и възнаграждава достойно
Почит и уважение към този майстор Здраве и успехи за всички от семейството ❤
Благодаря за гледането. Той наистина е страхотен занаятчия. Ако имате възможност, заповядайте при него.
What an amazing video. The baker is calm, peaceful, just going about his art of making bread without worrying about “efficiency”. This is mindfulness personified! We need more of such people in our society and humanity will be better because of it. Thank you for making this video.
Omg I enjoyed this in its entirety!!!!!!!! It's like I'm actually there with you making the bread. Would have loved to see it in real life. You are so organized and skillful. I've always wanted to open a little diner with a few bakery stuff of my own. Very little like 3 tables and chairs setting for breakfast lunch and dinner. You brought out the urge in me that's been dormant for many years. Well done fantastic job!!!!! Blessings unto you and your family 🎉🙏
Побольше таких правильных , влюблённых в своё дело людей и мир станет совсем другой - более добродушный и правдивый !Спасибо вам за вашу любовь к такому не простому труду и бай Бог вам здоровья на долгие , долгие годы !❤
Наталья, хорошие слова!
Hi , we produce professional bakery equipments for dough processing, bread baking, stacking, packaging. By subscribing to our channel, you can discover the machine videos we update every week. 👈✅
Watching this was relaxing. Much respect to the baker.
Hut ab vor diesem Einsatz. Es ist sehr schwer mit der fallenden Hitze vom Holzofen die richtige Reihenfolge der Teiglinge zu backen. Er hat eine sehr strukturierte Reihenfolge und sehr viel Erfahrung gezeigt. Ich bin sehr stark beeindruckt.
Vielen Dank für Ihre Aufmerksamkeit. Und ich freue mich über Ihr genaues Feedback. Was Sie gesagt haben, ist das, was ich in diesem Video vermitteln wollte. Die Tatsache, dass er einen Levain und keinen Gärbehälter verwendet, erschwert das Backen zusätzlich. Er macht es absichtlich schwierig. Zum Spaß.
Sie haben Recht. Respekt vor solch einem Mann u kleiner Künstler. Ich wundere mich,daß er nicht wenigstens 1 Backhilfe hat. Jedenfalls würde nicht nur ich,sondern viele bei diesem Bäcker jeden Tag meine Brötchen u Brote kaufen,statt Fabrikware..👍👍 Bitte schonmal 2 Brote und 7 Brötchen reservieren!!!🤗 Lecker vom Bäcker!! Ebenfalls Gruß aus Germany!
ich dachte mir schon bevor ich die Breze sah , oder er es erwähnte, er muss mal in Deutschland gewesen sein.;))Seine Produkte sind erstklassig, Großvater, Vater und ich waren Bäckermeister. Auch mit extra Schiene für echtes Holzofenbrot. das war Vaters Hobby und wirklich nicht einfach zu händln. Ich hoffe er verliert nie den Spaß am backen. Ich habe unsere Bäckerei nach 70 Jahren geschlossen. Niemand möchte mehr um 2 Uhr aufstehen und alle kaufen lieber billig bei Lidl und Aldi. Schade, aber wenigstens schlafe ich jetzt die Nacht durcn. Grüße
Приветствую вас из России ! Залюбовалась вашим мастерством ! Мои бабушка и тётушки , тоже пекли в печке . Такие славные пироги , булки, хлеб и даже пряники были.
Жар из печи не убирали , а по сторонам его разгребали . В жаровнях пекли и ещё на капустных листьях. Огромный свадебный караваи на 100 - 150 человек и всё пропекалось.
Удачи вам и творческих успехов! Мира и процветания!
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I love that he took the time to enjoy his toasted bread and a well made coffee. Oh and that people donated firewood!
Какой обаятельный и симпатичный парень! Так красиво работает! С любовью из РОССИИ!❤❤
From Russia with Love👍
Спасибо. Он очаровательный человек.
Какое хорошее дело у вас. Что может быть лучше, чем хлеб сделанный для людей !!! А ваш творческий подход к делу и вас делает философом.. Вы очень счастливый человек... Здорово👏✊👍
Молоток !
Трудяга !
Уважаемым и нужным делом занимается !
As a home baker, I am in awe of your skill and ability to multitask. I wish I had 1/10th of your talent.
The baker was very fluid. Amazing artist
Hallo, ich finde sehr gut was du machst, und die Einstellung die du dazu hast, compliment! Als ich kind war habe ich meine mutter einmal die woche, immer geholfen Brot zu backen mit sauerteig, natürlich alles Handarbeit ohne Maschinen, mit 21 wanderte ich von mein Land (Sizilien) nach Deutschland wo ich heute noch lebe, jetzt bin ich 52 Jahre alt, und backe einmal die Woche immer noch Brot mit sauerteig, mir macht es immer noch Spaß, Brot backen ist einfach magisch !
Wow, wood oven and natural levain for all the different breads/pastries! Simply amazing! It takes great skill to bake so wonderfully using this traditional and natural method. Well done indeed! 👏
Бравооо пекарю!! Здоровья и долгих лет жизни.
This man out there living my dream! So inspirational and great work! Wholesome video right there!
Мастер с большой буквы. Очень полезный хлеб на закваске. Молодец. Слезы счастья.. И чувство юмора отличное.
I just love watching you bake. I also love watching a fire. The flames are calming and the heat is comforting. There is something mesmerising about the flames flickering away while the wood burns. Good luck in your business and youtube channel ❤
en cada pieza de pan, se ve en el rostro del panadero, la pasion y amor a lo que hace, es un pintor usando el pincel. gracias por compartir esta historia
I loved learning about the raisin and Koji ferments! Maybe one day I will try this.
Thank you for sharing.
Thanks for your corporation!!
Freedom of baking as an art. I love it.
Total respect!!! It’s such hard work. I’m sure your customers LOVE your bread! 😍😍😍
The moment you spread the jam I press the like button. Now that is satisfaction. Your own bread.
Great respect to the way you work. I'm a french man who bakes bread in a electric oven and a homemade wood oven. I'm just an amateur. I would like to find professionals like you in France. Unfortunately bakeries here are becoming more and more industrial and they bake a sad white bread.
There are plenty of traditional artisan bakers in France who use wood fired brick ovens. Just type "boulangerie au feu de bois en france" into a search engine and there should be plenty of results. You can also ask the nearest chamber of trades which is called "chambre des metiers", call them up and they should be able to tell you which bakeries in your area use wood fired brick ovens.
Красива работа.Трудолюбив човек.Бъдете здрави и мн. УСПЕХ
Благодаря за гледането.
Очень интересно и увлекательно! Пекарь просто чудесный!
I'm a baker too and geez, his bread looks amazing for mostly manual work. He should really get an electric oven and a proofer to raise work efficiency but I understand wanting to do it the traditional way.
A wood fired oven uses indirect heat, so called radiation heat. This is the optimal heat transfer for baking bread. Electric bakery ovens, while well isolated, use both direct and indirect heat, the former is called convection heat. Convection heat is non-optimal for bread. Furthermore, since there is no reheating during the baking process in a traditional wood fired brick oven, the heat is falling and this way the bread loses less moisture than with constant reheating to keep the temperature. Starting with high heat and then baking with slowly falling radiation heat is the by far best way to bake bread. The quality cannot be matched by any other methods. So, no, if he is aiming for quality, then he should stay with his wood fired brick oven, he should NOT get an electric oven. He knows what he is doing. He chose that oven on purpose.
There are modern wood fired ovens now that work with pellets and they are computer controlled. They have burners that can burn the wood pellets so efficiently that no ash residue remains in the baking chamber avoiding the need to clean the oven inside after heating. They also suck in the pellets needed via air suction through a pipe system from a silo. This would be the way to go if one wanted to have both the convenience and the quality. Unfortunately though, such ovens are forbiddingly expensive, they start at around 120.000 EUR for the smallest units.
The passion and skill and always wanting to be better is inspiring! Much respect!
私はほんの一つのパンを焼くのにあくせくしています。天然酵母のパンは酵母との対話が不可欠です。楽しんで笑顔で働く店主の姿がうらやましかった。良いパン屋さんですね！
PASSION...
There is nothing which compares to making my own bread!!!!
Это потрясающе вкусно снято. А Маэстро просто невероятный. Смотрю, и самой хочется печь хлеб)
Хорошая работа. Как в русской печи.
😘 You are a wonderful baker with heart and passion for your craft! Nice to see that there are still people like you with this attitude!
Благодарим за прекрасный фильм, желаем Мастеру здоровья, долгих лет жизни и радости творчества ❤
Mesmerized by your story about his transition to more natural baking. I was caught by his remark about how folks bring him firewood. I, as his oven, am from Los Angeles..... I'd be natsukashii if I went there and saw that oven door.
His shop is so nice and the bread is presented so beautifully.
Magnifique.
Un artisan comme je les aimes.
La passion du travail bien fait.
Belle continuation à vous.
На это можно смотреть бесконечно 👍👍🖐
Bravo from Italy...keep your passion going..do not compromise...wish you good luck
they are making art. I think it's a hard job but they love it. we can't eat without them 😀. this man's smile. I like it
That is true.
Respect from Germany! And don´t think about: I think you are very efficient ....and if I would have the choice, I would buy my bread in your bakery 👍❤
Love your channel! We're building a masonry oven for our bakery this week in Colombo and I'm learning lots from your fantastic videos.
thanks for a good comment! Colombo! I hope you work will be success!
Красиво, очень всё слаженно, мастер своего дела, Слава Богу за таланты, что раздаёт всем ищущим🙏
Adorei o vídeo Reiya, a história ,dedicação e o amor do padeiro que trabalha sem ver a hora passar e sempre buscando o melhor !
Another great content Reiya. I learn something new about raisin levain and might consider to use it for my breads. Keep it up Reiya.
Смотрела с удавольствием,удачи вам,работа прекрассная🤗
Могу весь день смотреть на работу пекаря ! ! ! И восхищаться.
I feel soooo zen and workready after watching this, thx!!!
Highly respect and agree with your philosophy….. wishing you a very successful career ahead!
Спасибо за видео, было очень интересно и познавательно, удачи Вам и здоровья, в Вашем нелегком, но очень нужном труде. Будьте здоровы.
Congratulations! Your bread looks fantastic- so much work and devotion to your task.
Мою бабушку любило тесто, меня нет. Не всём даётся этот дар, только избранным. Трудолюбие уже сам мастер в себе вырабатывает. Вы прекрасны в своём умении.
Если бабушка пекла, то и вы научитесь, пусть сначало не поднимется, но главное почувствовать тесто руками, у вам всё получится, нужно не бояться 🍞🥯🥐🥐
Beautiful bread making technique. I can almost smell the bread. God bless.
Amazing baker. I have watched this at least 4 + times. As a builder I would have to note the soot problem he is having is not so much a problem with his skill but a venting issue. From a previous episode I noticed when the venting was attached to the oven it was reduced 2 pipe sizes. The oven vent (gravity vent, non induced vent) size should not ever be decreased. I hope that by now this problem has been resolved. I don't mean to come off as a troll I was afraid no one else pointed this out.
Yes I see your point about the pipe diameter reduction.
That was another wonderful documentary. This baker’s work is divine ❤ I’m sad I never visited his bakery when I traveled to Japan. Next time for sure. Thank you 🙏
素敵な一日ですね。
Best breakfast I've seen in a while 😊 Every town needs you! Thank you.
Quel maîtrise dans votre travail bravo à vous et un immense merci pour ce partage J'ai également partagé votre passion pendant cinquante années et en vous regardant je suis très nostalgique merci à vous
is this guy again! I love watching his bread-making videos from you!! Thanks for updating
thanks for watching!
Making bread is art made with lots of love and it is so good to eat!!
Making your Owen starter from raisins is the best way and using rice that ferment s. Was a new one for me but it only makes sense and taking leftover bread and soaking was smart way of reusing old bread gives it extra flavor and eliminate s wast 👍👍👍👍👍😎
❤😅 золотые руки и доброе сердце! Всего самого хорошего!!
Самое сложное это научиться делать хорошую закваску не используя искусственные дрожжи! Парень пошел по правильному пути!
Да изумительно на закваске
This was an amazIng thing to watch! Very talented baker indeed!
Well captured also!
Absolutely amazing work and bread there my friend! I ran a small cake shop and worked alone, so I can relate. Absolutely beautiful bread! 👏👏
Love your videos and your channel, best bread video ever seen. Calm and warm, bread or video, baker and you. 頑張って。
ありがとうございます！！
I admire this gentleman for his own input, his own way of baking (without yeast) and his hard work! Hardworking and completely without further staff! Top!! Unthinkable here in the EU! Sourdough is delicious bread, healthy and good for digestion! Many bakeries close here due to industrial bakeries in supermarkets!
This was truly inspiring to watch!
Молодец парень он знает , хлеб всему голова 🇰🇿🇮🇷🇰🇬🇵🇾🇵🇼
Thank you for sharing. I respect your talent and skill!
You’re amazing, beautiful race of peoples
If the video lasted 3 hours I would see it the same, you are an artist my friend, greetings from Argentina 🇦🇷
Questo panettiere sembra una persona dolcissima...si vede che fa il suo lavoro con passione...davvero bravissimo. ❤️💯❤️💪❤️💪
His story is amazing !! His journey in life has made him a wonderful human being. I admire his dedication to bread making !! The area he & his family live is absolutely breathtaking!! Thank you for this wonderful video.
Assistindo a esse belo trabalho do outro lado do mundo,no Brasil.🇧🇷
Eu admiro muito esse tipo de trabalho,sou de uma região do Brasil muito famosa pela culinária,inclusive de padarias,no estado brasileiro de Minas Gerais.
Aqui temps tradição em comidas típicas de padaria,ensinados por nossos ancestrais,é muito comum ver famílias inteira na área da cozinha preparando coisas deliciosas como essas do vídeo,aqui chamamos carinhosamente de "quitandas".
Então pra mim assisti a isso é muito inspirador!
Wow! That’s an amazing amount of talent and hard work. Very impressive. I wish you the best of luck and happiness with your bakery.
В конце улыбка счастливого человека!
thank you for making this video, it was very fun to watch. the freedom to make bread as is shows its self to you is a huge opportunity. in some ways i am jealous, bread is by far the most popular starch in america where i am from. i appreciate you touching on how expectation of costumers can be a limiting factor. innovation of personal and regional baking styles is very respected in america, though your words are make me think of how consumer cultures and mass production environments are shaping our industries. it is good food for thought, or thought for food.... lol.
Respect, you are wonderful baker and we love your special work and your bread ...🌸
So many little detail touches. So much finework.