“Even when bread goes into the oven, it's still alive.”
So says the baker from Matsuyama City in Ehime Prefecture, Chef Norihiro Tokui, who runs 'beble Artisan Bread'.
He takes to heart the saying 'You become skilled at what you love.' From his genuine love of bread, at 28, he quit his office job and dove into the world of artisans.
For him, making bread is a dialogue with the invisible life called yeast.
He is obsessed with home-grown wheat, and the varieties number as many as 23. When he hit a rough patch in his bread-making, meeting growers in Hokkaido showed him the way forward. Since then he has visited them regularly, fostering relationships and letting the ingredients speak through his bread.
His passion has been passed on to the young manager in charge of production, Mr. Tabuchi.
“If you're not thinking about bread 24 hours a day, 365 days a year, you can't compete.”
Torn between the strictness of old-school artisans and today's work styles, master and apprentice keep experimenting every day to make the best bread.
This is a heartfelt yet fiery chronicle of a craftsman who follows his passion and says bread keeps him alive—and of the companions who admire him.

【Store information】
Beble Artisan Bread
【Map】
https://maps.app.goo.gl/JBmNbG5fNiByo...
【Instagram】
https://www.instagram.com/_beble_arti...