Boulangerie Momopan They offer various products, like classic baguettes and croissants, sourdough bread, Japanese sweet bread, and canelés originated in Bordeaux, France.
This bakery is located in Gunma, Japan. And It is run by a couple, Baptiste and his Japanese partner, who grew up on the small French island of Saint Pierre and Miquelon, with a population of about 6,000.
This video closely follows Baptiste’s baking process from early morning, covering everything from dough making to shaping and baking. Baptiste also talks about why he came to Japan and the differences in bread and food culture between France and Japan from his unique point of view.
Instagram:
Address：1F East, 1612 Egi-cho, Takasaki, Gunma Baker：Vogenstahl Baptiste Joseph Andre
———— chapter ———— 0:00 Shaping and baking 3:30 Talk about his personal history 8:32 Talk about the difference between French and Japanese bread culture 15:40 Open 25:33 Prepare croissants and brioches for the week 30:30 Ending
———————————— Additional Information ———————————— While the French government liberalized the price of bread in the 1980s, the situation was different on the island of St. Pierre and Emilion. The island has a unique environment in terms of geographical conditions and the narrowness of the land. Therefore, it is under slightly different laws than mainland France to maintain the lifestyle of its residents. Prices of daily necessities, such as bread, are controlled by the island’s administrative government. In fact, regarding the price of bread, in the five years that Baptiste worked in the bakery, a price increase was implemented only once. The island’s bakery uses Canadian wheat. Because the price of that wheat was raised in Canada, the bakery owner decided that it would be difficult to run the business as it was. The two bakeries on the island jointly approached the government about raising the price, and the price increase was accepted.
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By FFOODBoulangerie Momopan
They offer various products, like classic baguettes and croissants, sourdough bread, Japanese sweet bread, and canelés originated in Bordeaux, France.
This bakery is located in Gunma, Japan. And It is run by a couple, Baptiste and his Japanese partner, who grew up on the small French island of Saint Pierre and Miquelon, with a population of about 6,000.
This video closely follows Baptiste’s baking process from early morning, covering everything from dough making to shaping and baking. Baptiste also talks about why he came to Japan and the differences in bread and food culture between France and Japan from his unique point of view.
Instagram:
Address：1F East, 1612 Egi-cho, Takasaki, Gunma
Baker：Vogenstahl Baptiste Joseph Andre
Types of leaven
Sourdough: Levain & baker’s yeast
Rye dough: Rye sour & baker’s yeast
baguette dough: baker’s yeast
Viennoiserie: baker’s yeast
Filming and Editing： REIYA Watanabe
————
chapter
————
0:00 Shaping and baking
3:30 Talk about his personal history
8:32 Talk about the difference between French and Japanese bread culture
15:40 Open
25:33 Prepare croissants and brioches for the week
30:30 Ending
————————————
Additional Information
————————————
While the French government liberalized the price of bread in the 1980s, the situation was different on the island of St. Pierre and Emilion.
The island has a unique environment in terms of geographical conditions and the narrowness of the land. Therefore, it is under slightly different laws than mainland France to maintain the lifestyle of its residents.
Prices of daily necessities, such as bread, are controlled by the island’s administrative government. In fact, regarding the price of bread, in the five years that Baptiste worked in the bakery, a price increase was implemented only once.
The island’s bakery uses Canadian wheat. Because the price of that wheat was raised in Canada, the bakery owner decided that it would be difficult to run the business as it was. The two bakeries on the island jointly approached the government about raising the price, and the price increase was accepted.
————————-
Related Videos
————————-
If you like the video, please do [Like & Subscribe]!
Please watch other videos!
Wine bakers in pursuit of fermentation | Sourdough bread making in France, Paris
the century-old wood fired oven in a beautiful village | Sourdough bread making in France
Organic bread and pastry factory | Sourdough bread making in France
The pioneering bakery that spread sourdough bread culture in Japan
Legendary Alpine bakery with wood fired oven | Sourdough bread making in France
Solo baker, 25 kinds of bread, a wood-fired oven | Sourdough bread making in Japan | Documentary
Baking with a Stone Oven | Opening day after renovation of a Japanese bakery | Episode.4
Hundreds of bread baked by just one person | Sourdough bread making in Japan
60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan
A guy makes over 20 kinds of bread ALONE | Sourdough bread making in Japan
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