A bakery that lives in harmony with nature.
Almost no electricity is used, and the bread dough is hand-kneaded and allowed to ferment naturally.
And the bread is baked in a homemade wood-fired oven.
Koki Ota, a baker, travels to France to learn the way of life of a "Paysin Boulanger" (a farmer's bakery).
He returned to Japan and now runs a one-of-a-kind bakery with his wife in an old folk house deep in the mountains.
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Bakery information
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Store name: Farmhouse Bread Yasakagama
Address: 3084 Sugawa, Yasakacho, Kyotango City, Kyoto Prefecture
Official site:
https://yasakagama.com/
Instagram:
/ yasakagama
Facebook:
/ yasakagama
YouTube:
/ @user-vn1mp5cw1b
Google Maps:
https://goo.gl/maps/hVyosMny14Edtg5c9
Publication media:
https://www.asahi.com/and/article/201...
http://bread-lab.com/bakeries/1645
https://r-tsushin.com/people/pioneer/...
https://thetango.kyoto/food/556/
https://hanako.tokyo/learn/219526/
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Chapter
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0:00 Opening
0:04 Chopping firewood
0:45 Milling
1:17 Hand kneading
9:05 Day 2(Last day)
9:39 Burning in the firewood kiln
10:37 Splitting and forming
20:38 Firing
40:15 Delivery
40:59 Ending
