He actually doesn’t like dairy products. Ryosuke Sugamata of the patisserie Ryoura makes sweets in his own style.

The closest thing I had to sweets as a child was sweets made at home.

Celeina (MC): First of all, let me introduce your profile. Ryosuke Sugamata was born in Niigata Prefecture in 1976. After graduating from high school, he entered the world of confectionery and spent 3 years training in various places in France starting at the age of 26. In October 2015, he opened “Ryoura” in Yoga, Setagaya-ku, Tokyo, where he is the owner patissier. In addition to his store, he is also active in the media and workshops.

Takano (MC): Mr. Sakai, who appeared yesterday, referred to you as “the artisan who makes the most cakes in Japan.

Celeina: How many cakes do you make every day?

Sugamata: He was exaggerating a bit. (laughs) But I make quite a lot, about 500 to 600 pieces of fresh cakes.

Celeina: In one day?

Sugamata: Yes, every day. I also bake about 2,000 cookies and 500 to 600 macaroons every other day.

Celeina: What time do you start in the morning?

Sugamata: We start as early as 6:30 a.m., and from there we prepare for the opening.

Celeina: So the delicious sweets that we eat every day are made from the very beginning of the morning.

Takano: Really. We should all be thankful for that.

Sugamata: It’s okay, we’re having fun.

Celeina: Did your family have a confectionery shop?

Sugamata: I grew up in an environment where my mother’s family owned a Japanese-style confectionery, and my father made cakes in the Western confectionery section.

Celeina: So sweets were a familiar part of your life from a young age.

Sugamata: I thought they were a natural part of life. Since we were on Sado Island, there were no convenience stores nearby at that time. That’s why I felt that my parents’ sweets were the only thing I could eat close to home.

Takano: That is an enviable environment.

Becoming a pastry chef even if you cannot eat dairy products

Celeina: Did you eat a lot of sweets since you were a child?

Sugamata: Actually, I have disliked dairy products since I was a child. I couldn’t eat any.

Takano: If you mean all of them, then cream is also a dairy product, isn’t it?

Sugamata: Not at all. Cheese is also a no-no, but I conquered butter in my third year of high school.

Takano:Conquered butter! (haha) How did you get over it?

Sugamata: I tried various ways of eating it. I discovered that it tastes like this when melted, or that it tastes good if you put salt on it. I gathered information about the taste little by little and conquered it.

Takano: Do you still have a weakness for whipped cream?

Sugamata: Not at all.

Takano: Fresh cream is the star of sweets, isn’t it?

Sugamata: Milk and other ingredients are commonplace in our daily lives, but when I heat it up to make sweets, the smell of the milk really comes out. That’s already too much for me.

Takano: Wait a minute, is there such a pastry chef?

Celeina：Mr.Sugamata, you are too funny, including your body language. You do taste the portions and other things, don’t you?

Sugamata: I do because it’s my job.

Celeina:Do you eat the food while thinking that it is your job?

Sugamata: I would like to avoid it if possible, but I can’t create the flavor without tasting it. But when I make prototypes, at first I can’t taste anything because I don’t like dairy products. From there, I gradually make it taste like something I can’t eat. Then everyone says it tastes good.

Takano: That kind of reverse sensor has evolved and become very sensitive, and we have become more trusting of taste.

Sugamata: I wonder. (haha)

Celeina: Unexpected and too punchy.

Takano: By making something that Mr. Sugamata can’t eat, you can make something delicious for everyone.

Sugamata:That’s right!　That’s how I feel.

Takano: That’s interesting.