A cheerful man's healing baking in nature | Bäckerei Nagaya | German Sourdough Bread in Japan

Mike was born in Germany into a family of bakers and worked as a craftsman in an organic bakery. After meeting his wife Yoko, he moved to Japan with his family in 2014. He began living in an old house that Yoko's grandmother used to live in, renovated a 90-year-old barn, and opened "Bäckerei Nagaya" in 2016. The store was entirely renovated by Mike himself.
He mills his own flour from local, low-chemical wheat and makes about 15 kinds of bread with organic ingredients and home-cultivated sourdough. The bakery attracts a steady stream of customers , including local elders and even those from out of town.
Mike lives with his five children, grows vegetables, raises animals, and is surrounded by nature.
Owner: Stefan Mike (born in Berlin and raised in Munich, Germany)
Bakery's name: Bäckerei Nagaya
Location: 1894 Mawarigami-cho, Miyoshi City, Hiroshima Prefecture
Types of natural yeast
1, Sourdough
2, Rye Sourdough
Filming and Editing： REIYA Watanabe
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#sourdough
#tartine
#bakery
#howtomakebread
#breadmaking

[@gertjanhageman6550]

Only 20 hours by plane to buy this wonderful bread from such a warm man and his family. It’s worth it!

[@YaoiMastah]

He's living the dream life. I'm not a baker, but I dream of being a cheesemaker in Japan.

[@RolfBeckerbupmedien]

Wenn das mal nicht unser ehemalige Azubi Maik ist. 😊Bin Stolz💪🙏 auf dich Maik, schön das du unsere Tradition weiter lebst. 😀

[@kirby7379]

I used to be a professional baker in charge of several sourdoughs - and often made pretzels! He’s living the dream life of a baker, truly. I remember those days of living by the timer - which after awhile you start to anticipate. He’s extremely talented.

[@hildamaine8319]

In such a small space and he's baking wonderful bread. Plus, a rural quiet family life. Bravo 👏

[@frauleintrude6347]

It is getting harder to buy artisanal bread in Germany. Most bakeries turned to semi-fabricated dough mixtures with strange additives because it is less labour intense and cheaper. I especially like dark rye bread flavoured with caraway seeds. Because it is so hard to find nowadays I learned how to bake it using organic rye sourdough. And yes, sourdough has to be pampered like a baby. The bread has to be baked in a preheated cast iron pot because the typical kitchen oven does not do the trick well enough for a crunchy crust. Sadly this bakery is just 20 flight hours away.

[@lanariz7719]

Какой тяжёлый и нужный труд🙏🙏🙏 Хвала рукам пекущим Хлеб🙏🙏🙏❤ 🇷🇺

[@oliverspreehe1047]

Gute alte Handwerkskunst weiter so schöne Grüße aus Deutschland

[@jedlopez1120]

I'm not a baker but I want to learn and live my life and my family just like this man

[@pfv1247]

Wow this is the coziest bakery I've ever seen!! What a delightful place! And efficient! I want my kitchen to be like his! I'd love to get the recipe for the blueberry bread treat! Everything looks so wholesome and delicious!! The woodblock for baking the rye cubes is phenomenal> I can imagine the taste of the smokey chestnut wood infused into the rye, oh my! He is living the dream with his beautiful family.

[@user-lo4ch4uz4r]

Я восхищена всем увиденным.Добра,благополучия и процветания семье и их делу

[@user-uy2ju9rn1k]

Пересматриваю периодически ролик.Очень мотивирует!Огромное уважение к мастерству и трудолюбию,а так же спасибо сьемочной группе!

[@Alla_Kypina]

Сколько разного хлеба. И весь, похоже, вкусный. 🥨🫓🧇👍

[@michellebeltran9727]

What a beautiful video 💛💛💛

[@businka57]

Замечательный Мастер!! Здоровья и процветания Майку и его милой семье!

[@user-jo6pw6xj4j]

Хороший человек, любит свою работу, живёт в красивом месте...

[@ItsMe-yv9jd]

That is a VERY impressive set up he has made for himself... the solar panels are a nice thought too.

[@user-dh6mt5dk4d]

❤мира , любви и процветания вам 🤗

[@vsmi-vintagesynthsmadeinit997]

Complimenti a questo grande uomo e alle sue meraviglie... Da un piccolo fornaio italiano! ❤

[@user-tj5pb9ye8e]

Пекарь от Бога! Какой же наверное нереально вкусный хлеб он печет! Браво