While on a working holiday in Japan, I accidentally ate delicious toast from a century-old bakery.

So I stopped working, stopped taking vacations, and quickly started a new chapter in my life related to bread.

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Studying at Le Cordon Bleu in Tokyo was the first time I touched dough, the first time I felt the fermentation of dough, and the first time I saw the dough unfolding and turning into bread. Three months later, I started a life of eating bread for three meals.

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As my studies ended and my work visa expired, I returned to Taipei to start my personal studio step by step​,

​ Independently and slowly share the concept of eating bread for three meals: using real good ingredients and time.

Let the yeast ferment completely, so that the bread grown with bacteria is food for human intestinal bacteria, so there is no need to avoid bread.

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Just learn while doing it, and continue to share the expensive bread you eat every day

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