Name of Bakery: OBST（オぷスト）
Baker: Ryuji Koiwai （小岩井竜二）
Location: Setouchi city Okayama prefecture JAPAN
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In OBST from 3:30 in the morning, until the bakery opens, only one person produces more than 20 kinds of bread.
This video follows the process from cultivating the yeasts, which are the life of bread, to the early morning preparation and baking.
He cultivates all their own yeast and bakes 20 different kinds of bread daily with 4 different yeasts.
All the nuts are organic, and the vegetables and other ingredients are chosen to be as healthy as possible.
Ryuji Koiwai was born and raised in Saitama Prefecture, next to Tokyo. He used to be a pastry chef, but was fascinated by sourdough bread and began training at Lapin Noir, KUROUSAGI, a bakery in Saitama. Then he went to Germany to study. After returning to Japan, he was planning to open a bakery in Saitama, but fearing the effects of the Fukushima nuclear accident in March 2011, he moved to Okayama with his family. After much hardship, he finally opened the bakery of his dreams in 2013.
Shoot & Edit : Reiya Watanabe
Email: reiyadesu154649@gmail.com
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He had trained at the bakery 'Lapin Noir' in Japan.
This attachment is the movie about Lapin Noir.
#bakerywork
#japanesebakery
#bakery
#sourdough
#how to make bread
3 окт 2024
