I want to offer the unexperienced 3:30 in the morning 1-24-3 Botanyama, Higashi-ku, Niigata City, Niigata Prefecture What kind of fabric is this? This is cocoa dough and contains cocoa powder. What do you put on your bread? I spread butter and soy sauce on bread. Are you doubling your bread with butter and soy sauce? Yes. Spread it on the bread once and then bake it again.
and apply once Is this salt? Yes. that's right Many of Ancienne's breads are the kind that are entered in contests. This bread will become a ribbon. Yes. that's right This is called cream horn, and it's a fairly popular product, baked in a tube. When customers buy this bread at the counter, we fill it with extra cream. How many cream horns do you usually bake in a day? I think it's about 50 pieces. Even if I bake 50 loaves of this bread, it won't be enough. Just this bread? Yes But I can't bake any more bread.
Capacity is full So, I'm afraid it will sell out after about 50 pieces. What vegetables are on this bread? Zucchini or something Paprika, eggplant It also contains tomato. What is this spread on French bread? This is "mentai" spread on French bread. I'll apply a lot. I agree. plenty Are you going to bake this bread again after this? yes. Bake and add seaweed to the mentaiko French bread. Nasu Goyo egg sandwich 390 yen The fabric looks like a pattern on a tree to me. This is chocolate marble dough I made it by connecting the pieces of cocoa dough and the pieces of croissant from earlier. Eventually, when baked, it becomes marble-like, so the wood grain pattern disappears. What are you applying to the fabric now? This is almond cream When you apply a thin layer of this, it becomes moist, sweet, and has a nice scent. Chausson aux pommes 450 yen Corn bread with burnt butter and soy sauce 280 yen Salt bread 160 yen Noisette Chocolat 410 yen Chocolat Almond 410 yen Shin curry bread 250 yen Croissant Saucis 390 yen Mentai butter French 290 yen Colorful vegetables and extra-thick frank 350 yen Fruit ribbon 450 yen Pain au chocolat 320 yen What is this wrapped in? The raw material for this is peas Packed with candied peas Croissant au amond 350 yen Uji matcha chocolate 450 yen Fermented butter croissant 280 yen White strawberry 450 yen Canol Noisette 350 yen Cream horn 250 yen Croissant Maron 330 yen English Maribo 390 yen From all over Japan? Customers come from all over Japan. So we deserve to make this bread It really takes a lot of time and effort to make this bread. It sells for 410 yen, but I think it's cheap.
This is because it is not cost-effective considering the labor involved. But it takes time and effort
This is only sold in Ancienne in Japan, so it's worth making. Customers say they want to see this bread and try it.
Customers come from all over the country So this bread is worth making. I felt like there were a lot of other breads that I had never seen before.
And the way they were making it felt very special. I got in touch with chefs from all over the world that I met on Instagram, and as I interacted with them, I received advice and shared ideas. I got the idea for this molding from a French chef. I got this idea from a Korean chef. I take the ideas I receive and arrange them in my own way. I have never seen bread like this in person. That's right, after all I want to do that No one has ever seen it, experienced it, or eaten it. I don't think you can imagine the taste by looking at this bread
I know it's sweet, but I don't know how it feels That's because you haven't experienced it. I want to provide that unexperienced experience. What did you buy today? I bought ribbon-shaped bread And freshly baked Vienna bread How did you hear about this store? I knew it was here on Instagram for a long time.
I've been there several times. I happened to find it recently when I was browsing Instagram. Then I found out it was closed. You're a regular customer of Ancienne, right? No. I'm not at the level where I come every day. There is only about one week left until Ancienne closes. You have to come every day I agree Started with Chef Endo at Riche, which is currently in the stirrup.
Encienne just celebrated its 20th anniversary this year. There were various things. We have been able to come this far thanks to the support of so many customers. The truth is, I still want to continue doing business. I can feel the sense of loss from our customers, and I'm so grateful that I want to continue. However, due to various circumstances, we have decided to close Ancienne.
