[Inabe City] Authentic German bread "Freibaecker Saya" to be savored with all five senses.

"Freibaecker Saya" is located at the foot of Mt. Fujiwara in Inabe City. The bakery is run by the owner, who trained in Germany for three years and is a nationally certified German baker.

When I visited the store I found it in a location with a beautiful view of lush greenery. Chickens could be heard clucking nearby, and the scenery was peaceful. Open three days a week, the store is loved by everyone, with local customers visiting on weekdays and customers from far away on weekends and holidays. In fact, Freibaecker Saya is a bakery that opened in 2011 in the city of Nagoya, but moved to Inabe City in 2019 and is more updated than before!

This time, I asked Ms. Saya Terazono (hereinafter referred to as Saya), the owner of Freibaecker Saya, about her fateful encounter with German bread, her tough training period, and her thoughts on bread.

* Information at the time of coverage in September 2022.

From Nagoya to Inabe City!
Change in thoughts on bread

Saya is on the left. On the right is Saya's husband, Fu.

The reason for the reopening in Inabe City from Nagoya City was that her husband, Fu*, had moved to Inabe City earlier and was running a farm. When they first got married, they lived between Nagoya and Inabe City for about two years, running the bakery half the week. Saya also moved there at the time of the birth of their second child.

– Did moving to Inabe change your way of thinking about bread?

Saya: "When I was in Nagoya, my stance was 'I will express the German bread I learned at the shop!' For example, sandwiches were made with a perfect balance of standard ham, cucumber, and tomato for this bread. But when Fu saw it, he said, "Why cucumbers in winter? Daikon radishes in winter!" At first, I felt that if I did that, the bread I thought would be perfect would become something else. However, when I came to Inabe City, I began to feel that my daily life was enriched by eating seasonal vegetables grown by Kaze. ”

- I is so nice to be able to eat vegetables produced by Fu in your daily life!

Saya: "In Nagoya, I was going to make a living as a baker! I thought I would be a baker in Nagoya. But when I came here, I saw the changing scenery of the four seasons, ate seasonal foods, and tried dyeing with plants and trees. I felt I was living in harmony with the seasons and with nature, and that made me feel happy."

-That happy life is also expressed in German bread!

*Mr. Fu Terazono: Representative of Matsukaze Company and runs Happu Nouen in Inabe City.

Life Designs

2022.09.22

[Inabe City] "Happu Nouen" Cultivates the Charm of Inabe City!

https://life-designs.jp/webmagazine/happu-farm

(adsbygoogle = window.adsbygoogle || ).push({});八風農園のオーナーは2013年にいなべ市に移住した名古屋市出身の寺園風（ふう）さん。（以下：風さん）有機栽培で野菜を育てる専業農家であり、「松風カンパニー」の社長としても活躍しています。いなべ市を選んだ理由は、「僕の農業ができるフィールドがいなべにあったから」なのだそう。「ただ農業がしたい！その気持ちだけだったんですよね！」と爽やかな笑顔で答えてくれました。今回は八風農園の美味しさの秘密や、風さんが農業に出会った経緯、想いをご紹介します。八風...

Encounter with German bread -
Three years of training and after returning home

To call yourself a baker in Germany, you need a national license. In order to become a baker, you become an apprentice at a bakery and train under the master for three years. In addition to receiving a small salary during the training, they are sent to a vocational training school, and it is a system that takes care of everything.

The shocking encounter happened while studying abroad

All menus in the store are in German!

– Why Germany in the first place?

Saya: "I always liked baking sweets. I thought it would be nice to be able to read recipes for foreign sweets, so after having a hard time deciding whether to choose French or German, I chose German when I entered university. During my year of study abroad, I discovered the deliciousness of German bread."

– What kind of bread did you eat?

Saya: "Actually, I like to drink (laughs). I used to drink a lot of beer, but Germany is also famous for white wine. That got me hooked on dry wines and red wines as well. Finally, I was happy with brown sour rye bread, unsalted butter, and red wine! I came home finding the perfect combination."

– Why did you become a baker in Germany instead of Japan?

Saya: "After returning to Japan, I visited various bakeries in the Kanto region while I was still in school, but it was hard to find the taste that I ate there. Even if I could find one, it would cost me about 10,000 yen to buy a loaf of bread. While researching, I wondered why no one made bread, and found a blog about a Japanese woman doing bread training in Germany. At that time, I learned about the Meister system. After living in Germany for a year, I felt that the culture of the country suited me well, and it strengthened my desire to live a life related to food. ”

A fateful encounter with a bakery

The bread that shocked Saya, which is sold at only two stores in the world, Das Freibackhaus and Freibecker Saya.

In order to find a place to be trained, Saya visited Germany again and spent about two weeks touring bakeries from south to north. She finally arrived at "Das Freibackhaus," a bakery in a small town in the northernmost part of Germany. The atmosphere of the bakery was lovely, and the bread she ate there was the best she had ever tasted. This encounter led to Saya's decision of where to start her training.

At that time, Saya had never made bread before. However, she wrote her resume as soon as she returned to Japan, and the contract arrived unexpectedly quickly. She rushed into training for three years as if She was drawn to it.

I went on the path of a baker smoothly, but...

– How was your three years of training? German bakers have a strong image.

Saya: "The craftsmen were very big and loud. My German was at a level where I could survive, although it was not good. But the dialect was so strong that I couldn't understand what they were saying. If I could understood what was being said, I probably would have gone back to Japan after a month or so (laughs). But world of bread is a craftsman's world. Even if I didn't understand the language, I understood it by using words and body language."

– Did you start a bakery after you got your license?

Saya: “Actually, when I returned to Japan, I felt that I would be able to grasp the whole picture if I trained for another year or two.I felt that there was nothing I could do in the world of craftsmen in three years. After that, I worked as an interpreter at a bread event, and worked for three months for free in order to learn about the backstage of a bakery. Even when I got a job, I also studied alcohol and wine. Eventually, I worked as a one-day chef, suggesting ways to eat German bread, before opening my own bakery in Nagoya.

Freibaecker Saya's special points

Our goal is to use 100% ingredients from Happu Nouen

You can also purchase vegetables from Happu Nouen in the store.

The honey in the sandwich is from a friend of mine who runs a beekeeping business in Yokkaichi.

Currently, the rye and ancient wheat that are used to make bread come from Happu Nouen. In the future, we also aim to produce fruits such as raisins and figs, as well as peanuts in Happu Nouen.

In fact, at first Saya thought that might be tough. However, when her husband, Fu, saw the bread that Say made, he said, "I want to make this ingredient!" and she saw him actually making it.

We have 100% potential, but we have to start with what we can do little by little. If we could have a table with German bread made with ingredients from Mie and other nearby areas, I feel it would be very enriching." She shared her thoughts with us.

The secret of the aroma is to grind raw barley with a stone mill as much as you make.

There is a millstone in the round part.

The barley harvested is made into flour from here  .

At Freibaecker Saya, they use a stone mill to grind the raw wheat harvested at Happu Nouen into flour in the amount needed for baking that day. Apparently this was also the commitment of Das Freibackhaus, where she trained. "When it's freshly ground, it has a fragrant aroma and a different flavor. It's similar to soba noodles in Japan,'' says Saya.

The wheat is harvested, dried, and freshly ground to make quality bread. Through the bread, I felt that they are happy to be able to do that process themself.

The exterior and interior are the world view of Ghibli

The image of the exterior is the Guchokipa store in "Kiki's Delivery Service". A friend of her, who is a designer, introduced the German style into the house.

Saya's favorite location on the wooden deck. In spring and autumn, you can eat bread while feeling the breeze.

Inside the store, you can smell the sweet and fragrant aroma of bread and hear background music that makes you feel calm.

This is the seat on the second floor.

There is also a nursing room, and you can see the careful consideration.

Bread was lined up behind the cash register. The size is German, and the name of the bread is also German! It feels like you are in Germany.

The range of arrangements is unlimited!

German bread that brings out the taste of the ingredients

Bread is the staple food in Germany. Because it is simple, the width of the arrangement spreads.

The breads that impressed Saya so much in Germany are lined up in 20 varieties every day. You can enjoy the bread not only at eat-in, but also at home with the arranging recipes on Instagram. I had a chance to try some of the breads that were mentioned during my conversation with Saya.

Simple but timeless "Roggenbrot"

A Roggenbrot sandwich that reproduces the combination that Saya was impressed with in Germany. The ingredients are only cucumber and butter. Simple but delicious, it's a convincing taste!

"Apfelbrot" with the sweetness of fruit

Das Freibackhaus and Freibaecker Saya, German bread made in only two stores in the world! Made with 100% ancient wheat from Happu Nouen, the ingredients are kneaded with dried apples and raisins, making it a delicious sweet bread that can be eaten as is or baked.

In Germany, major bread "Kaiser Semmel"

In Germany, bread is eaten as a staple food for breakfast. It seems that it can be arranged in various ways, such as sandwiches with cheese and vegetables, or dipping it in soup.

Farmer's Bread "Brot" "Mehrkorn Bauern"

Even in Germany, the home of the bread, they will wrap the bread in paper. It is environmentally friendly.

This is the Mehrkorn Bauern. "mehr" means a lot, and "korn" means grainy.

Mehrkorn bauern is made with a generous amount of grain kneaded into then bauern. When baked, you can enjoy the aroma and texture of wheat. The store also had a menu of bauarun sandwiches. The ingredients are mustard, fresh ham, and Camembert cheese. The red wine went well with it!

"Pretzel" that has a cute shape but shines with craftsmanship

There are two types: plain and cheese. Bread that feels slightly sweet when eaten as it is. Toasting it in the toaster adds a nice aroma, and it goes perfectly with the butter! There is also a menu in the store that makes pretzels into sandwiches.

Enrich your daily life,
​through German bread,

– Do you have any aspirations for the future as a baker?

Saya: "I would like to spread the word more about everyday life with German bread and how to enjoy its delicious taste. I think German bread still has an image in Japan of being hard and sour. That is why recently I have been giving lectures on German bread and culture, and inviting people I am interested in to collaborate with me on projects. I hope that this will help to spark people's interest in German bread, even if only a little.

– Recently, I saw Instagram and got interested in Indian curry and German bread morning breakfast collaboration!

Saya: "Yeah, yeah (laughs). We invited them because we want to eat their curry. In the future, I want to go out and spread the word about German bread, not just to have customers come. I'm also thinking of selling alcohol! We're in the preparation stage right now."

When you put the bread of Freibaecker Saya in your mouth, the aroma of wheat spreads in your mouth, and you can enjoy the texture of various grains. The sandwich with vegetables is watery, and the fruit kneaded into the dough has a mellow sweetness. I felt a story in which a single German bread is filled with the passion of the maker from the ingredients.

How about incorporating Freibaecker Saya bread into your everyday life, as well as on special occasions? German bread, which is kind to the mind, body, and environment, will give you a pleasant stimulus to your five senses.