「パンを焼くために製粉所を建てた」製粉から始まるパン屋の2日間に密着| Japanese Bakery
Japanese Bakery Tour
39,700 views
Isehara City, Kanagawa Prefecture.
Here, there is a baker who mills his own wheat and bakes bread from scratch.
The bakery is called “Moulins à L'Amour.”
With an unwavering commitment to locally grown Japanese wheat, he has gained popularity for bread that fully brings out its natural flavor.
The origin of Mr. Motosugi’s bread-making traces back to the legendary bakery “Benoiton.”
As a high school student, the moment he opened the door, he was struck by the “true aroma of wheat.”
It was completely different from any bread he had known before—and that experience led him into this world.
Through years of training, he inherited not only baking techniques but also the “Shonan Wheat Project,” which supports and grows alongside local farmers.
The defining feature of Moulins à L'Amour is its in-house milling.
At the Mill Power Japan factory, led by Mr. Motosugi, Shonan wheat sourced from contracted farmers is carefully cleaned, with impurities and outer bran removed at the micron level.
It is then slowly ground using stone mills. These mills rotate at only 9 revolutions per minute, producing just about 2 kg of flour per hour—far from efficient.
However, this low-speed process is essential to preserving the wheat’s flavor. By minimizing heat, the natural enzymes remain active, allowing the true aroma and taste of the wheat to fully emerge.
Another unique characteristic is the use of a special 55-mesh grind.
This creates a blend of coarse and fine particles, resulting in bread where the flavor changes as you eat—starting with an immediate taste and gradually revealing deeper notes as you chew, making it endlessly enjoyable.
In this video, we follow the entire process—from the slowly turning stone mills to the moment fragrant bread is baked—while also exploring the long journey behind it.
A story that begins in the wheat fields of Shonan and connects to a single loaf of bread.
Please take a look at the craftsmanship of a baker who continues to pursue the true taste of wheat.
【Store information】
Moulins à L'Amour
【Map】
https://maps.app.goo.gl/2mM7GvdwFZ8wH...
【Instagram】
https://www.instagram.com/moulus.a.la...
9 Comments
That or find someone to help you with localization.
「パンを焼くために製粉所を建てた」製粉から始まるパン屋の2日間に密着| Japanese Bakery
Japanese Bakery Tour
39,700 views
Isehara City, Kanagawa Prefecture.
Here, there is a baker who mills his own wheat and bakes bread from scratch.
The bakery is called “Moulins à L'Amour.”
With an unwavering commitment to locally grown Japanese wheat, he has gained popularity for bread that fully brings out its natural flavor.
The origin of Mr. Motosugi’s bread-making traces back to the legendary bakery “Benoiton.”
As a high school student, the moment he opened the door, he was struck by the “true aroma of wheat.”
It was completely different from any bread he had known before—and that experience led him into this world.
Through years of training, he inherited not only baking techniques but also the “Shonan Wheat Project,” which supports and grows alongside local farmers.
The defining feature of Moulins à L'Amour is its in-house milling.
At the Mill Power Japan factory, led by Mr. Motosugi, Shonan wheat sourced from contracted farmers is carefully cleaned, with impurities and outer bran removed at the micron level.
It is then slowly ground using stone mills. These mills rotate at only 9 revolutions per minute, producing just about 2 kg of flour per hour—far from efficient.
However, this low-speed process is essential to preserving the wheat’s flavor. By minimizing heat, the natural enzymes remain active, allowing the true aroma and taste of the wheat to fully emerge.
Another unique characteristic is the use of a special 55-mesh grind.
This creates a blend of coarse and fine particles, resulting in bread where the flavor changes as you eat—starting with an immediate taste and gradually revealing deeper notes as you chew, making it endlessly enjoyable.
In this video, we follow the entire process—from the slowly turning stone mills to the moment fragrant bread is baked—while also exploring the long journey behind it.
A story that begins in the wheat fields of Shonan and connects to a single loaf of bread.
Please take a look at the craftsmanship of a baker who continues to pursue the true taste of wheat.
【Store information】
Moulins à L'Amour
【Map】
https://maps.app.goo.gl/2mM7GvdwFZ8wH...
【Instagram】
https://www.instagram.com/moulus.a.la...
幸運にも私も高橋さんのパンを食せたひとりです。
働くことに対して改めて考え直すきっかけや、パンを積極的に学んだり、そのきっかけになった人です。
亡くなってもこれだけ影響を残し続けるというのはすごいことだと常々思います。