Achieving Croissant Perfection with Chef Kazuhiro Sagara

Marubishi Malaysia had the honor of inviting Chef Kazuhiro Sagara for his first-ever visit to Malaysia to demonstrate the intricate art of crafting croissants.

During the highly anticipated masterclass, Chef Sagara showcased his mastery by presenting three distinct croissant dough recipes, varying in their lamination: a 12-layer, a 20-layer, and a 24-layer dough.

Chef Sagara also impressively demonstrated the versatility of a single 16-layer croissant dough, transforming it into a remarkable array of 10 different sweet Danish pastries and 4 savory Danish creations, captivating the audience with his skills and innovative approach.

Chef Sagara's Story: The Making of a Master Baker

Chef Sagara, born in Fukuoka Prefecture in 1972, is a highly respected baker and the founder of "Chez Sagara" a renowned boulangerie in Kurume City, located in Fukuoka, Japan.

Photo Credit: Umada

With 30 years of experience in the world of bread, Chef Sagara's journey began with an aspiration to be a pastry chef, shifting early in his career to focus on bread. 

A pivotal moment in Chef Sagara's career was his encounter with Chef Naruse Tadashi of "Train Bleu" whose success inspired Chef Sagara to challenge himself in the prestigious "Coupe du Monde de la Boulangerie." This led him to redefine his approach, starting with his own croissant recipe, a decision that proved foundational to his current success.

Prior to opening his own shop in 2003, Chef Sagara honed his craft at Austrian confectionery shop "Seiler" and the confectionery workshop "Mireille 1991," before specializing in bread at Hotel Nikko Fukuoka and training under Chef Naruse Tadashi at "Train Bleu."

"Chez Sagara" has now become a popular destination, attracting visitors from beyond its regional town. Chef Sagara's expertise has been recognized through various accolades, including prizes at the California Raisin Contest (2006) and the SAF Bread Contest (2006), and winning the Viennoiserie category at the Artisan Boulangerie Competition in 2014, leading to his selection as a finalist to represent Japan in the Viennoiserie category at the Coupe du Monde de la Boulangerie multiple times (2007, 2013, 2017).

Photo Credit: Muto

Mastering the Croissant: Chef Sagara's Step-by-Step Guide

Chef Sagara shared his baking secrets with our participants providing guidance and tips on how to master the art of making croissants, from scratch, starting with:

1) dough mixing 

2) lamination technique

3) dough cutting

4) rolling & shaping 

5) baking

Chef Sagara not only shared his precise techniques for fundamental steps but also demonstrated the profound impact of lamination on the final product.

He showcased how varying the number of layers profoundly influences a croissant's texture and crumb. 

By showcasing these different laminations, Chef Sagara provided participants with invaluable insight into how precise folding techniques directly translate to diverse textural outcomes, allowing bakers to tailor their croissants to specific preferences. 

Chef Sagara's demonstration went beyond the basic steps, revealing his strong attention to detail as he delved deep into the details that truly elevate a croissant.

He emphasized how every seemingly small detail, from the precise temperature of the sheeter roller to the specific techniques for cutting, rolling, and resting the dough, critically impacts the final product.

Chef Sagara invited attendees to personally feel the dough, guiding them to understand its ideal texture and consistency at various stages of preparation.

Participants gained invaluable insights into identifying common pitfalls, troubleshooting issues, and discerning the characteristics that define a truly exceptional croissant from one that falls short.

Beyond theoretical explanations, attendees also had the invaluable opportunity to practice rolling and shaping the dough under Chef Sagara's watchful eye, receiving guidance and tips on mastering the intricate techniques required for perfect lamination and shaping.

He explained the significance of making clean, decisive cuts, without dragging or tearing the dough, to ensure the delicate layers of butter and dough remain intact and distinct.

His precision even extended to the final preparation stage, demonstrating how placing croissants strategically on the baking tray, ensuring equal spacing for each individual pastry to allow for even baking and optimal rise.

His dedication to perfection was evident in every step. 

Even with the beautifully laminated layers he achieved during the demonstration, Chef Sagara, ever his own toughest critic, expressed that he wasn't entirely pleased with the final result.

He honestly noted that his usual bakes offered at his shop in Japan typically achieve at least 30% more volume.

This difference, he explained, could be attributed to various factors including the local environment, and the use of instant dried yeast during the demo.

This transparency highlighted the subtle challenges of baking in a new environment, and he wholeheartedly encouraged attendees to visit him in Fukuoka to taste his original, full-volume creations.

16 Layers, 14 Creations

Beyond the foundational art of croissants, Chef Sagara further demonstrated how with just one 16-layer croissant dough, he was able to create a remarkable variety of 10 different sweet and 4 savory viennoiserie, inspiring participants with the endless possibilities for flavor and form.

We were incredibly fortunate to witness, and taste, the amazing spread that Chef Sagara produced in our kitchen at Marubishi Malaysia.

There was no need to fly to Fukuoka to indulge in his exquisite bakes...

Chef Sagara personally delivered these delectable creations, allowing everyone present to experience his renowned craftsmanship firsthand.

He meticulously shared his techniques for shaping these danishes, utilizing various baking moulds to achieve their distinct and appealing forms.

For those interested in exploring these possibilities further, we are pleased to announce that a range of these high-quality premium molds are available for pre-order. Feel free to reach out to us to find out more. 

Chef Sagara generously shared his expert tips for making these delicious creations, providing a comprehensive step-by-step shaping guide that we are sure will be invaluable for all our participants.

As these delectable goodies baked, an absolutely amazing aroma wafted through our kitchen, making the entire experience truly unforgettable!

Beyond the captivating sights and alluring scents, every single creation tasted as incredible as it looked and smelt. 

Oh, the incredible flavors and perfect textures of each item! 

Chef Sagara's Next Chapter: Baguette 

Beyond his celebrated mastery of viennoiserie, Chef Sagara further impressed participants by demonstrating his exceptional skill with another cornerstone of French baking: the baguette.

His baguettes, with their perfectly crisp crusts, airy, open crumbs, and great flavor profiles, were truly a testament to his baking expertise.

It's no surprise then, that Chef Sagara is currently dedicating his expertise to his next highly anticipated recipe book, which will delve into the art of baguette making - a publication we, along with aspiring bakers everywhere, eagerly look forward to.

Check out the video of his masterclass:

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Thank You, Chef Sagara!

We were incredibly fortunate to host Chef Kazuhiro Sagara at Marubishi Malaysia for what was a truly enlightening masterclass. His meticulous approach, coupled with his genuine desire to share his vast knowledge, made every moment invaluable.

We extend our deepest gratitude to Chef Sagara for his generosity, and willingness to share the intricate secrets of his craft with all of us. Chef Sagara's passion for baking truly shone through, leaving an indelible mark on everyone present. 

A special thank you is also extended to Chef Sagara's daughter, Waka-san, who provided invaluable assistance throughout the entire demonstration, ensuring its seamless execution and contributing significantly to the event's success. 

Thank you Chef Sagara and Waka-san for bringing a piece of Chez Sagara and their renowned Japanese bakery artistry to us here in Malaysia.

We look forward to seeing the incredible bakes our participants will now create, armed with the inspiration and knowledge from a maestro baker.

This demonstration was proudly held in collaboration with our esteemed partner, Taiyo Flour Milling.

Chef Sagara's exceptional bakes were a testament not only to his unparalleled skill but also to the superior quality of the flours he utilized.

For the croissant dough, he chose Taiyo Melanger, Pan Syokunin, and Super Melanger.

Taiyo Melanger was also the flour of choice for his exquisite baguettes.

The remarkable texture, volume, and flavor of every product showcased unequivocally the vital role that high-quality flour plays in achieving truly amazing bakes.

To learn more about the extensive range of Taiyo Flour Milling products and discover how these premium flours can elevate your own bakes, please do not hesitate to speak to us.