Latest Posts


Opening a CRAFT SHOP | クラフトショップ開設

I am opening a ‘my own’ craft shop within this website.

The craft goods are all (my) ‘handmade’, fabric art, knitting, crochet and patchwork, etc.etc. which I love investing time on to add a spice of creativity into my daily life. Read More


danish pastry – Pain aux raisin | パン オ レザン

One of my cooking agendas of the year –

How can I simplify bread making ?

Danish pastries, croissants..these buttery breads are most probably one among the breads favored by a majority. Read More


Banana Chocolate Ganache Pastry |チョコレート・バナナ ペーストリー

Hi, there ! with a bit of shyness from my absence of blogging.

It’s the first blog of 2017….. (already it’s February)

Not to worry that I’ve been keeping well….

no excuses….just gone really lazy on blogging.

I’ve started to redesign my blog to encourage myself to blog more. Read More


Saturday ‘chako’ Bakery | 土曜日の気まぐれベーカリー

Time flies so fast, especially in December when I try to get everything done before Christmas and to welcome the New Year but  never seems enough during the season of gifts and appreciation for all.

Here comes a glimpse of my weekend baking which the bread went to most of my friends, quite anxious and kept waited for my (aka chako bakery) to come back on a (sort of) regular basis.






Here are some behind the scenes of the bread making process, all made from the French bread / baguette dough.

Items baked are :

  1. Baguette (バゲット)
  2. Baguette with cheddar cheese (チーズ入りバゲット)
  3. Twisted baguette with salted macademia nuts  (マカデミアナッツ入りバゲット)
  4. Cheese Batard (チーズバタード)
  5. Sesame Batard (胡麻バタード)










Pain de Lodeve | 高水パン – パン・ド・ロデヴ

This is one of my favorite breads, come second to the french baguettes. The bread making process is no different from making a french baguette or french breads except it has over 80% of water which make it quite tricky to handle but once you get the hang of it….it is an easy bread with only a light kneading process.

The outcome is a moist bread, not as dry as the french breads and baguettes. It goes well with soups and as dinner breads.

The best place to get Pain de Lodeve in Tokyo (if you are ever in the city) is a place called SAWAMARA in Hiroh, Tokyo.










Homemade Pain de Lodeve | 自家製のロデブ


High moist bread requires few hours to rest before cutting | 高い水のパンは数時間たってから切れます。


Tried it with a sprinkle of sesame | 高水パンを胡麻パンに仕立ててみました


Tried it with raisins inside | レーズンもいれてみました

Pain de Lodeve Recipe –

  • Bread Flour (100%) 270g
  • Rye Flour (10%) 30g
  • Salt (2%) 6g
  • Dry Yeast (0.45%) 1.5g
  • Water (80%) 30g
  • (Optional – Natural Yeast 10% 30g)
  1. Mix the bread flour, rye flour and salt. If you are using dry yeast, not required pre-fermentation, add the dry yeast at this point. If you are using fresh yeast, dissolve the fresh yeast into the water before use.
  2. Pour the water into the flour and using a dredge (cutting card), mix to blend the water into the flour.
  3. Once the water starts to slowly soak into the flour mixture, by cutting the edge (about 3-5cm each) of the dough – place it on top of the dough – repeat this process numerous times to completely letting the water dissolve into the flour, forming a complete dough. Use may use your hand to assist to do this, although making sure that your do not ‘knead the dough’ at this point.
  4. Cover the dough with plastic to prevent it from drying and let it rest for 30 minutes in room temperature.
  5. Place the dredge underneath the dough and fold up and over to the top, like you are folding a square origami flower. Repeat this process until the entire dough is well combined. Place the dough on a smooth working table and stretch the dough rubbing down, repeating this process for about 20~30 times.
  6. (LOW TEMPERATURE FERMENTATION) Leave the dough in a plastic container at 4~6C for approx. 10〜24 hours.
  7. Leave the dough to restore it back to room temperature.
  8. Dough size 350g〜400g
  • Flour the bread-board, removing the dough from the container using a dredge or cutting card, making sure your are not damaging the dough.
  • (Try to) Leave the dough in a rectangular shape and using a dredge or cutting card, cut the dough into the required shape/weight.
  • The more perfect the rectangular shape (in one go!)it will be easy to handle as you proceed. Dough size 350g〜400g, rectangular shape.
  • Let the dough rest for approx. 10~20minutes. Prevent from the surface to dry.

Pull the dough diagonally to a rectangular or square shape of approx. 20cm.

Fold the 1/3 of the dough, picking up the north east/west corner.

Fold the 1/3 of the dough, picking up the south east/west corner.

Fold the 1/3 of the dough, picking up the west north/south corner.

Fold the 1/3 of the dough, picking up the east north/south corner.

The dough should become a folded layered (small bun like) dough.

Now, fold the surrounding dough to the epicenter; wrapping the dough inwards as to form a circular dome; tightly pinching the seams you’re your fingers closing off any gaps.

Place the dough on a lightly floured board, rotating the dough to produce a surface tension.

  1. Place the dough onto a banneton (basket) with the closed off seam facing up, at 28~30C/60min~90min.
  2. Using a sharp blade cut a coupé along the top surface.
  3. *Need a stainless steel cover for baking.

If you have a gas oven like I have, preset the oven to 250C/cover the dough with a stainless steel cover and bake at 250C/10minutes/manually inserting steam (hot water of 50cc) onto a plate of hot rock (like a steam sauna set up), 230C/10minutes and without the cover for 230C/10minutes.

Pain de Lodeve | パン・ド・ Recipe –

  • 準薄力粉・・(40%)・・・・120g
  • 強力粉・・・(50%)・・・・150g
  • ライ麦粉・・(10%)・・・・30g
  • 塩・・・・・(2%)・・・6g
  • ドライイースト・・(0.45)・・・・5g
  • 水・・・・・・・・(80%)・・・・240g
  • 酵母・・・・・・・(10%)・・・・30g
  1. 【仕込み/手捏ね】容器に粉類と塩とドライイーストを入れ、よく混ぜ合わせる。ドライイーストを使用する場合はここで加える。生イーストを使用する場合は水に溶かして使う。
  2. 水、コントレックス水を混ぜ合わせ全体にゆっくりと回し入れ、カードで材料がまんべんなく混ざるように切り混ぜる。手も使う。
  3. 【フロアタイム】一塊になってきたら、乾燥しないようにラップなどをかけ、30分間休ませる。
  4. 【ミキシング】体重をかけて、生地をのばし、作業台にこすりつけるように伸ばし折りたたむ。20〜30回繰り返す。
  5. 【冷蔵庫で一晩寝かせる】【ポワンタージュバック(低温長時間発酵)】
  6. 【冷蔵庫で一晩寝かせる後】生地を常温に戻す。
  7. 【分割】350g〜400gに切り分ける。作業台に打ち粉をし、生地をスケッパーで、1個あたり350gの長方形に切る。
  8. 【ベンチタイム】
  9. 【成形】
    生地を対角線の方向に交互にひっぱり、正方形に広げていく。生地の厚みを均等にするように20cm x 20cm程度に広げる → 上辺の角から持ち上げ、1/3の位置で折り曲げる → 下辺の角から折り曲げる → 更に左辺を/3の位置で折り曲げる → 右辺を/3の位置で折り曲げる。 生地の中心を決めて、中心にむかって生地を丸め込むように包み込む → とじ目をしっかりととじる  → 軽く粉をふった作業台の上にのせて、とじ目を下にして生地の表面にハリが出るに整えていく。
  10. 【二次発酵】
  11. 【焼成】










Miraculous Coffee Art | コーヒーはアーティスト?

This is truly a natural ‘miraculous’ art which appeared from my bottom of my finished coffee cup. (apologies for the dirty cup)

A bird? A dove? A chick? A Japanese cookie called hato sabre?

What ever it is, it is truly (I swear) untouched, art created by itself.  It’s a once in a lifetime experience. By the way….2017 is the year of the bird, in Oriental zodiac.













Apple Squares | アップルスクエア

Autumn simple fruit cakes | 秋果物で素朴なケーキ

which instantly reminds me of this most ridiculous YouTube video, seemingly a global mega-hit.
Pen Pineapple Apple Pen by pikotaro

Check it out…it’s just simply ridiculous.

Getting back to my post subject, come autumn having a baking item in the house becomes welcoming. I believe the approaching winter is stimulating the body to accumulate fat and the craving of sweets increases but I like to stay relatively healthy by making my own confectioneries from scratch, using less sugar, butter and oil. Apple used items become frequent and this is one which is simple to make and stores well cold in the refrigerator.

秋になるとリンゴが出回ります。リンゴはパンやケーキにとっても便利。寒くなるとついつい、、なんだか甘いものが欲しくなるのは体が脂肪を溜めようとしている印なのかな? こと尚更、、食べるなら安心に自宅で作ったケーキが一番安心です。砂糖、バターや油の量を調整できるし、何が入っているか分かるのが一番。せっかく食べるのですからやはり防腐剤も入っていないヘルシーな食物に越したことはないですね!






Apple Squares | 紅玉をいれて、、アップルスクエア


Rhubarb crumble cake is another baking item, quick to make and I love the texture of the rhubarb and the moist cake underneath. The recipe is here.


Rhubarb Crumble Cake | 冷凍ルバーブを使ってルバーブ クランブル ケーキ


Apple Squares Recipe – 20cm x 20cm square pan


  • 100g brown sugar
  • 57g unsalted butter melted
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 125g cake flour
  • 1/2 cup diced apples
  • 1/2 cup chopped walnuts
  • 2 tbsp white sugar
  • 2 tbsp cinnamon


  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 9 square dish / 22cm x 22cm with cooking spray.
  3. Mix together butter, brown sugar.
  4. Add egg, vanilla, cinnamon, salt & baking powder and mix well.
  5. Add flour and mix again. Batter will be thick, don’t worry!
  6. Add apples and walnuts if desired and mix well. Batter should begin to thin to more brownie like consistency.
  7. Spread mixture evenly into prepared pan.
  8. In a small dish, mix 2 Tablespoons sugar and 2 Tablespoons of cinnamon. Sprinkle on top of apple mixture.
  9. Bake for 45 minutes or until brownie consistency then remove from oven.

Referenced :

Apple Squares アップル・スクエア | 20cm x 20cm型


  • 林檎(紅玉)・・・・・ 1/2カップ
  • くるみ・・・・・・・・ 1/2カップ
  • 砂糖・・・・・・・・・大匙2
  • シナモンパウダー・・・大匙2


  • 砂糖(三温糖)・・・・・100g
  • 溶かしバター・・・・・・57g (無塩)
  • 卵・・・・・・・・・・1個
  • バニラエッセンス・・・小匙1
  • 塩・・・・・・・・・・小匙1
  • 薄力粉・・・・・・・・125g(BPと塩と一緒にふるっておく)
  • ベーキングパウダー・・小匙1
  1. オーブンを180℃/375Fに予熱しておきます。20cm x 20cmの正方形の型にクッキングペーパーを敷いておきます。
  2. 林檎は薄いいちょう切りにします。
  3. くるみは150℃の弱い熱で5分ばかりロースト後、細かくしておきます。
  4. バターは湯煎で溶かしバターにしておきます。
  5. ボウルに溶かしバターと砂糖を混ぜ合わせ、砂糖の粒子がなくなるまで混ぜます。卵を加え、バニラエッセンスを加えます。
  6. 最後に粉類を入れ、生地がやや固い感じがしても心配せず、リンゴとクルミを加えます。
  7. 表目に砂糖とシナモンをふりかけます。
  8. 表面がキツネ色になるまで約45分程度焼きます。完全に冷めてから正方形に切ってください。