Our bread is founded on love and dedication. Peter wanted to bake bread that would be healthier to share with his family, especially his diabetic grandfather. This eventually led to learning about sourdough bread. The sourdough process was not easy, but luckily Peter met Stella.

In 2013, Stella finished her professional culinary training in Northwest Culinary Academy in Vancouver, Canada. After graduation, she worked at Terminal City Club in Vancouver, STAY in Taipei, and One & Only the Palm in Dubai. After coming back to Taiwan in 2020, Stella and Peter began baking sourdough bread.

The sourdough process uses an extended fermentation time to create flavor and release more nutrition from the flour. After much trial and error, we finally arrived at the bread we wanted. The quality ingredients are highlighted in the flavor. The texture hints at the effort behind the bake. It is a bread with no compromises. This is bread that proudly sits on our dining room table. And this is the bread we want to share with you.