Boulangerie deRien
A long-established bakery in Hiroshima City that has been in business for 70 years. It features several simple breads baked in a stone oven using domestically grown organic wheat and sourdough.
The current owner, Yoji Tamura, the third generation of the family, took over the family business at the age of 28. He produced about 40 kinds of breads and the bakery became popular, but he felt he had reached his limits, so he closed the bakery for a year in 2012 and left for Europe. After training at a bakery called "Gragger" in Vienna, Austria, he reopened the bakery with new production and sales methods. He has also reduced to zero the amount of "lost bread" that is discarded after the store closes, and is now attracting attention as a "no-throw-away bakery.

Owner; Yoji Tamura
Bakery`s name: Boulangerie Dorian
Location: Horikoshi, Minami-ku, Hiroshima-shi, Hiroshima
Website: https://derien.jp/
Instagram:   / pain_derien  

Types of natural leaven
1, Sourdough
2, Rye Sourdough

Filming and Editing： REIYA Watanabe

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