News

Bread Seminar of YASUHIRO TSUMAGARI

Time: 2017/10/25

Place: Chio Shin Baking Room

Chef: YASUHIRO TSUMAGARI

 

Yasuhiro Tsumagari was born in 1971. He started working as a pastry chef after graduating from college.

In 1999, he went to Comme Chinios Restaurant to learn some skills and gain knowledge from Chef SHOUJI SAKU.

In 2001, after keeping on learning and working hard, Yasuhiro Tsumagari emerged as sous chef.

In order to learn how to make orthodox European bread and baguette, he went to French and Belgium for training.

In 2004, he established PAINDUCE with his like-minded friends. He also worked as the chef of PAINDUCE bakery and makes various kind of bread with different flavor.

His bread is to Japanese’s liking and especially popular in Kobe.

In 2008, add: PAINDUCE was established.

In 2010, しあわせをはこぶぱん(the name of the bakery) was opened in anjō, Aichi Ken.

In 2013, de tout Painduce was opened in Osaka Station.

 

Thanks to YASUHIRO TSUMAGARI for preparing this demo-class from the day before.
He has demonstrated the ways of making Brioche, French bread with high water content, puff pastry and soft French bread.
The orange pies he made, which made use of CHIO SHIN’s products - Videca Canned Mandarin Orange Segments, and WEISS CHOCOLATE CHIPS, had a perfect balance between sourness and sweetness.
He also taught us the skill of lapping the dough of French bread with high water content.
We sincerely thanks to YASUHIRO TSUMAGARI and everyone who have join the demo-class.
We will keep inviting the best chef from all over the world and preparing better demo-class for you.

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