The WONDER of sourdough

Lapin Noir was the first to develop the technique of home-cultured leaven and to produce croissants and pastries in Japan. Therefore, Dozens of artisans have come to train at Lapin Noir to learn their craft.

The owner, Takao, still bakes 20 hours a day even though he is over 60 years old. He makes all the custards, Danish fillings, and jams by hand without any compromise. He comes up with new bread one after another, and despite his busy schedule, he never forgets the joy of baking. However, he dreams of one day seeing the real baking of France and Germany with his own eyes.

They use properly 6 kinds of sourdough starters.
1. raisins leaven (50% whole wheat flour)
2. raisins leaven (20% whole wheat flour)
3. raisins leaven (100% whole wheat flour)
4. rye sour leaven
5. rice sour leaven

La Pain Noir KUROUSAGI is a long-established bakery that has been around for over 20 years. They cultivate all their own natural leavens and bake 60 different kinds of bread daily with five different leavens. All the nuts are organic, and the vegetables and other ingredients are chosen to be as healthy as possible.

Shoot & Edit : Reiya Watanabe
Email : reiyadesu154649@gmail.com

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#japanesebakery
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#sourdough
#how to make bread