This is the long version of the video below
   • Solo Female Baker, Production and Sal...  

Mina Yamashita, owner of the "RAKUDA" bakery, makes about 10 kinds of bread by herself starting at 2: 30 and closing at 18: 00.
At "RAKUDA," all bread is made with homecultivated leaven, without industrial yeast.
In this video, I closely followed Mr. Yamashita's entire baking process over the course of two days, from preparation the day before, to early morning production, to the opening of the bakery.
In addition to baking, I also heard many stories about Yamashita's personality, such as why she decided to open such a store and her family

Baker: Mina Yamashita
Bakery`s name: RAKUDA
Location: 211 Honmachi, Nasushiobara City, Tochigi Prefecture
https://maps.app.goo.gl/N5mKNk4qcUrR1...
Instagram
  / rakuda.b  

The type of leaven
・Sourdough
・Raisin leaven

Shoot and EditReiya Watanabe


Timestamps

0:00
Preparation the day before the opening day / the reason why she started in this hut / the story of her family.
17:49
Early morning of the business day / bread dough making / the reason why she started using natural leaven
39:29
Baiking / the reason why she opened her own bakery
1:13:22
Opening


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