[Meito-ku] Boulangerie Painsienne, a Local Bakery Loved by its Neighbors

This time we would like to introduce you to the bakery "Boulangerie Painsienne" in Meito Ward, Nagoya City.

When you open the door, you will hear the cheerful voice of the staff saying, "Welcome!", and 70 kinds of breads are always lined up at the face-to-face sales counter. From hard breads such as baguettes and campagnes to stuffed breads and seasonal breads with handmade fillings. It is a bakery loved by local people who want to eat the bread every day.

*Hereinafter referred to as Painsienne

5 minute walk from Fujigaoka Station on the Subway Higashiyama Line

face-to-face sales style

From stylist to a baker

Owner Yuka Takeno

Ms. Takeno was a clothing stylist in his previous job. Her sense of style shines everywhere in the store. Why did you decide to go down the path of a bakery?

Takeno: "I originally worked as a clothing stylist for about 10 years, but when I turned 30, I thought, 'I want to start something new from scratch! I want to open my own store!' So, I decided to go into the baking business, which I had always loved.

At first, it was a start from the place where the feeling of "I want to open a shop" was recognized. I had a hard time getting hired as a full-time employee, so I learned how to make bread as a part-time job for the first three years. After that, I was recognized by the master of "Papi Pain" in Ueda, Tenpaku Ward, where there is a training system, and I was allowed to train for about 6 years. Baguettes and croissants are the tastes I am proud of, which I learned from such a master. ”

A store that dares not look like a bakery

There is a bench in front of the shop, so you can sit down and have some bread.

Ms. Takeno is from Ichinomiya City. She chose this location because she liked the atmosphere of Fujigaoka.

Pangenne with an impressive British green appearance. We also asked about the store design.

Ms. Takeno: “The design of the store is based on green, which I like.

The designer's opinion was to leave the ceiling bare, but at that time renovation was not yet widespread. I honestly wondered, "Is it really appropriate for a restaurant to have such a bare ceiling?" I was honestly worried. And since it doesn't look like a bakery, many people didn't realize it was a bakery when it first opened, so it was a struggle.

However, recently, there are more and more shops that don't look like bakeries like this, so I'm glad I chose this design. ”

Bread making that adheres to the basics

At the face-to-face counter, about 70 types of bread are always lined up, from hard bread to soft bread with a nostalgic taste. What kind of commitment do you have?

Mr. Takeno: "We try to make bread by adhering to the basics, such as choosing good ingredients, not using additives or preservatives, and making sure that the fermentation process is well controlled. We have simple recipes that never get boring.

All the fillings to go with the bread are also handmade. We use pesticide-free vegetables and do not use margarine or shortening. Although the price of butter has skyrocketed year after year, we generously and generously use butter in our croissants and other breads that require butter as a base. Using quality ingredients is essential to good baking."

Ms. Takeno: "We are particular about dividing the baking process into small portions so that you can enjoy freshly baked bread no matter when you come.

When we first opened, our closing time was 7:00 p.m., but we changed it to 7:30 p.m. based on customer feedback. Fujigaoka, where Painsienne is located, is the last stop on the subway line, so many customers said they could not make it home from work at 19:00.

By opening the shop for 30 minutes longer, more people bought bread for dinner and breakfast when they got home. In that way, I would like the people who come home from work to enjoy some freshly baked bread. ”