連日大行列を作り上げる日本最前線ベーカリーの圧巻ルーティーン| Japanese Bakery

Setagaya, Tokyo. Midnight. As the city falls into silence and most people drift into sleep, the lights come on in the kitchen of the bakery “33 (San ju san)”. For owner-chef Mirei Ajiro, the day begins the moment the date changes. This documentary follows Ajiro’s uncompromising approach to breadmaking—capturing the production floor where his original breads are born, and the artisan philosophy that drives him forward. Ajiro’s baking is built on free-thinking creativity unconstrained by convention, supported by meticulous calculation. In the film, we see an array of unexpected creations: a yeast cream made from ginjo sake lees and white miso; pain de lodève generously filled with house-dried mandarin oranges, chestnuts, and blueberries; and breads incorporating ingredients rarely associated with baking—sea lettuce and corn, bottarga and anchovies, even kimchi. These are not gimmicks. They are the result of Ajiro’s firm belief that a bakery should always excite its customers. From house-cultured yeast made with figs and dates to dough prepared using the poolish method, every loaf undergoes long fermentation and careful maturation. No detail is overlooked in his pursuit of drawing out the full potential of each ingredient. “I don’t want to lose—to myself.” Ajiro speaks calmly, yet with conviction. Working alone through the night, developing new recipes and immediately bringing them to life, he says he actually enjoys this time. In his profile, we glimpse both the solitude of an artisan and the pure curiosity that allows him to embrace it. “I want to create something new,” he says, “but always with safety, care, and handmade quality as a foundation—food that doesn’t burden the body.” His bread is undeniably avant-garde, yet deeply considerate of those who eat it. As dawn approaches and staff begin to arrive, the kitchen suddenly fills with energy. Clear instructions, careful checks on the bake, and at times sharp words echo through the space. Underlying it all is Ajiro’s belief that an artisan’s job is to keep thinking about how things can be better. He refuses to indulge himself or settle into compromise. Cutting back on sleep, he continues to face flour and yeast, day after day. What unfolds at “33” is an unending challenge toward food itself. The bread born from Ajiro’s hands continues, even today, to deliver moments of surprise and quiet happiness to someone’s everyday life. 【Store information】 33（San ju san） 【Map】 https://maps.app.goo.gl/XYNtFGLNDvcMU... 【Instagram】 https://www.instagram.com/sanjusan111...