PRESS RELEASES
FOR IMMEDIATE RELEASE
Date: 01 December 2015
Best Christmas Treats: Sourdough Panettone & Stollen
Fretting over the perfect end to your fabulous Christmas dinner? You cannot go wrong with a classic panettone or stollen but with an overwhelming number of brands and variants available, how do you pick the best?
This December, Levain Bakery will be releasing its 2015 version of artisanal sourdough Italian panettone and German stollen. An ardent fan of baking traditions and technical mastery, Master KC Li has devoted time over this entire year to deliver panettone and stollen leavened with his yoghurt levain starter without a single drop of additive, synthetic preservative or artificial enhancer.
Panettone
Panettone is a traditional Italian sweet bread which originated from Milan. Studded with liquor-soaked fruits and specks of vanilla seeds, Levain’s panettone bread is light and fluffy with a melt-in-your-mouth texture. Paired with an irresistible sweet and yoghurt-y tang, every bite will only leave you salivating for more. This 100% levain leavened sweet bread takes a good three days to make but its multi-dimensional flavour and texture is worth the wait.
Levain's panettone may seem oddly light to your palate, especially if you’re used to commercial variants that are almost-cake like or even gummy in texture. Master KC Li wanted his panettone to retain its bread-like texture and sourdough qualities despite the well-enriched dough and these are key characteristic differences.
Stollen
A stark contrast to the light and fluffy panettone is the dense and rich stollen. This is a German spiced fruitcake packed with liquor-soaked dried fruits which is then coated with rich melted butter and icing sugar. With its bold flavours and textures, the stollen aims to make a statement on your palate. Master KC Li found ways to incorporate sourdough using yoghurt and levain, giving it a slight tang that will whet your appetite.
Most stollen recipes call for rich tasting ingredients so no consumer should settle for a low quality stollen that ends up assaulting their senses with cloying sweetness. This is a fruitcake that should leave you richly satisfied.
Master Li makes it a point to update his recipe every year so as to account for seasonal fluctuations among the ingredients he uses. He has also persistently done away with modern conveniences such as dried yeast and enhancers in his sourdoughs. This means that every part of the panettone and stollen production process has to be carefully monitored as the doughs are more fragile. With Levain Bakery's artisan bakers ensuring top product quality, you will get to experience rich and decadent flavours that befits this Christmas season.
Available this whole December, our panettone (900g) and stollen (600g) will retail at $250 and $140 respectively. Pre-orders can be made at any of our stores or via email but do note that 3 days advance notice is required.
###########################
About Levain Bakery Limited
Levain means sourdough in French. Established in 2009, Levain Bakery aims to promote the interest in artisan bread in Hong Kong by producing premium quality breads and pastries without any bread improvers, additives, synthetic flavourings or preservatives. Among the breads we make are baguettes, sourdoughs, pan breads, brioche and croissants. We also make a range of traditional European desserts and serve sandwiches, desserts and coffee at our café branch. Over the years, we have established ourselves as a specialist of European artisanal breads and we want to share our knowledge with Hong Kongers. We are also one of the few bakeries in Hong Kong using premium Grands Moulins de Paris flour in many of our products. For more information, visit the website at www.levain-bakery.com and Facebook page www.facebook.com/levainhk.
About Master KC Li
A trip to San Francisco sparked off an interest in KC Li that led him to his career. Upon receiving his M.Phil in physics, he embarked on the path to become a baker and enlisted the Internet and literature as his teachers. After countless experiments, the 100% levain sourdoughs, French breads and pastries that Levain produces today is the result of his hard work. KC believes that at the end of the day, the distinction between different styles of breads is irrelevant and instead, every baker should strive to make the best artisan bread.
KC is also an acting consultant for Moulin des Moines flours in Hong Kong and has a growing recognition in Hong Kong for his expertise.
Media contact:
Ms Olivia Chung
Marketing Assistant
Levain Bakery Limited
Email: Olivia.levain@gmail.com
Date: 01 December 2015
Best Christmas Treats: Sourdough Panettone & Stollen
Fretting over the perfect end to your fabulous Christmas dinner? You cannot go wrong with a classic panettone or stollen but with an overwhelming number of brands and variants available, how do you pick the best?
This December, Levain Bakery will be releasing its 2015 version of artisanal sourdough Italian panettone and German stollen. An ardent fan of baking traditions and technical mastery, Master KC Li has devoted time over this entire year to deliver panettone and stollen leavened with his yoghurt levain starter without a single drop of additive, synthetic preservative or artificial enhancer.
Panettone
Panettone is a traditional Italian sweet bread which originated from Milan. Studded with liquor-soaked fruits and specks of vanilla seeds, Levain’s panettone bread is light and fluffy with a melt-in-your-mouth texture. Paired with an irresistible sweet and yoghurt-y tang, every bite will only leave you salivating for more. This 100% levain leavened sweet bread takes a good three days to make but its multi-dimensional flavour and texture is worth the wait.
Levain's panettone may seem oddly light to your palate, especially if you’re used to commercial variants that are almost-cake like or even gummy in texture. Master KC Li wanted his panettone to retain its bread-like texture and sourdough qualities despite the well-enriched dough and these are key characteristic differences.
Stollen
A stark contrast to the light and fluffy panettone is the dense and rich stollen. This is a German spiced fruitcake packed with liquor-soaked dried fruits which is then coated with rich melted butter and icing sugar. With its bold flavours and textures, the stollen aims to make a statement on your palate. Master KC Li found ways to incorporate sourdough using yoghurt and levain, giving it a slight tang that will whet your appetite.
Most stollen recipes call for rich tasting ingredients so no consumer should settle for a low quality stollen that ends up assaulting their senses with cloying sweetness. This is a fruitcake that should leave you richly satisfied.
Master Li makes it a point to update his recipe every year so as to account for seasonal fluctuations among the ingredients he uses. He has also persistently done away with modern conveniences such as dried yeast and enhancers in his sourdoughs. This means that every part of the panettone and stollen production process has to be carefully monitored as the doughs are more fragile. With Levain Bakery's artisan bakers ensuring top product quality, you will get to experience rich and decadent flavours that befits this Christmas season.
Available this whole December, our panettone (900g) and stollen (600g) will retail at $250 and $140 respectively. Pre-orders can be made at any of our stores or via email but do note that 3 days advance notice is required.
###########################
About Levain Bakery Limited
Levain means sourdough in French. Established in 2009, Levain Bakery aims to promote the interest in artisan bread in Hong Kong by producing premium quality breads and pastries without any bread improvers, additives, synthetic flavourings or preservatives. Among the breads we make are baguettes, sourdoughs, pan breads, brioche and croissants. We also make a range of traditional European desserts and serve sandwiches, desserts and coffee at our café branch. Over the years, we have established ourselves as a specialist of European artisanal breads and we want to share our knowledge with Hong Kongers. We are also one of the few bakeries in Hong Kong using premium Grands Moulins de Paris flour in many of our products. For more information, visit the website at www.levain-bakery.com and Facebook page www.facebook.com/levainhk.
About Master KC Li
A trip to San Francisco sparked off an interest in KC Li that led him to his career. Upon receiving his M.Phil in physics, he embarked on the path to become a baker and enlisted the Internet and literature as his teachers. After countless experiments, the 100% levain sourdoughs, French breads and pastries that Levain produces today is the result of his hard work. KC believes that at the end of the day, the distinction between different styles of breads is irrelevant and instead, every baker should strive to make the best artisan bread.
KC is also an acting consultant for Moulin des Moines flours in Hong Kong and has a growing recognition in Hong Kong for his expertise.
Media contact:
Ms Olivia Chung
Marketing Assistant
Levain Bakery Limited
Email: Olivia.levain@gmail.com
FOR IMMEDIATE RELEASE
Date: 14 August 2015
New Culture, New Sourdough!
With a new sourdough culture, we have new range of sourdough breads! Master KC Li of Levain Bakery has created a new line of sourdoughs that are softer, sweeter yet equally wholesome and healthy.
“Levain Bakery has come up with a yoghurt-based sourdough starter to kick off a new range of softer, sweeter yet wholesome sourdough. This starter allows us to produce a new kind of sourdough that locals are more familiar with, without compromising on the benefits of sourdoughs, “ said head baker and owner Mr KC Li. The yoghurt range of breads has a softer, lighter crumb, thinner crust and equally complex flavours paired with the characteristic tang of yoghurt.
The search for an alternative sourdough started when bread master KC Li found that many locals did not know how to appreciate artisan European breads. For him, an authentic 100% levain sourdough is deliciously crusty, mouthwateringly chewy, has a strong fragrance of wheat, a naturally sweet flavour with a light taste of acidity. However many Hong Kongers are not used to the denser texture and the taste of lactic acid and thus, find sourdoughs difficult to appreciate.
Why not just add sugar to the sourdough then? That would certainly make sourdoughs more palatable to locals but sugars in high concentrations actually inhibit the activity of the natural yeasts. Hence Master Li started using yoghurt to cultivate a different sourdough starter and soon discovered that the this flora of wild yeasts was able to function in doughs with higher sugar content.
As a result, the sourdoughs made using this yoghurt-based sourdough starter can be sweeter and the texture is softer, more moist and has a thinner crust. Most importantly, the benefits of sourdoughs are not lost: the fragrance of French flour is not masked and the long fermentation process allows starch and gluten chains to be thoroughly broken down. The finished breads are not only flavoursome but its nutritional content can also be easily absorbed by the body.
Another benefit is its convenience. Given Hong Kong’s infamous humid weather, a traditional sourdough without preservatives needs to be well-stored and when served, needs a quick toast in the oven to revert to its best state. With a yoghurt sourdough, it keeps longer in room temperature and a trip into the oven can be skipped.
Traditional Levain vs. Yoghurt-based Levain
In traditional levain, the sourdough starter contains wild yeast strains that only work efficiently in doughs with low sugar content. Hence, to make sourdoughs that locals are more receptive to is not as simple as ‘adding sugar’ since it inhibits yeast activity. Commercially, the easiest solution is to add additives but we wanted to keep our products additive free. Master KC Li proceeded to research on alternative strains of yeasts and that was how yoghurt sourdough starter came about.
The new range will be available from 15 August 2015 and will be sold at a promotional launch price of $26-$30 till 15 September 2015. The yoghurt sourdoughs are available in four flavours: plain yoghurt ($26), pineapple & walnut ($30); chocolate, cranberry & walnut ($30); red wine mixed berries ($30). The yoghurt breads are available on Monday-Saturday at Central MTR (near exit K) store and only Saturday and Sunday at PMQ (Block B, Unit H105) store.
This range of yoghurt sourdoughs contains sugar, milk, yoghurt and honey.
###########################
About Levain Bakery Limited
Levain means sourdough in French. Established in 2009, Levain Bakery aims to promote the interest in artisan bread in Hong Kong by producing premium quality breads and pastries without any bread improvers, additives, synthetic flavourings or preservatives. Among the breads we make are baguettes, sourdoughs, pan breads, brioche and croissants. We also make a range of traditional European desserts and serve sandwiches, desserts and coffee at our café branch. Over the years, we have established ourselves as a specialist of European artisanal breads and we want to share our knowledge with Hong Kongers. We are also one of the few bakeries in Hong Kong using premium Grands Moulins de Paris flour in many of our products. For more information, visit the website at www.levain-bakery.com and Facebook page www.facebook.com/levainhk.
About Master KC Li
A trip to San Francisco sparked off an interest in KC Li that led him to his career. Upon receiving his M.Phil in physics, he embarked on the path to become a baker and enlisted the Internet and literature as his teachers. After countless experiments, the 100% levain sourdoughs, French breads and pastries that Levain produces today is the result of his hard work. KC believes that at the end of the day, the distinction between different styles of breads is irrelevant and instead, every baker should strive to make the best artisan bread.
KC is also an acting consultant for Moulin des Moines flours in Hong Kong and has a growing recognition in Hong Kong for his expertise.
Media contact:
Ms Olivia Chung
Marketing Assistant
Levain Bakery Limited
Email: Olivia.levain@gmail.com
即時發布
2015 年8月12日
新文化， 新酸種包！
首次研發採用乳酪研發了新麵包種，天然酵母麵包公司Levain即將推出新系列的酸種包！ 堅持無人工防腐劑及人工添加劑，新包會比傳統的天然酵母包較鬆軟， 略甜但無失酸種包的健康優點！
“為製做天然又較受港人接受的酸種包，Levain Bakery研發運用乳酪培植天然酵母麵種。 利用乳酪種做出的麵包略甜， 較鬆軟， 多層次的味道還帶有乳酪的微酸香味。 希望大家試試，品嚐無任何化學添加劑又多營養的天然麵包。” 李總廚KC話。
其實當初希望尋找另一種麵包是源自部分港人未知如何接受Levain 的主打傳統的酸種包。傳統的100%天然酵母酸種包有較厚的深褐色皮， 質感較多， 濃濃麥香， 有發酵後的甜味，而當中帶有微酸味。 很可惜， 許多港人吃不慣多質感而帶酸味的包。
很多人認為想要用天然酵母做味道和質感較熟悉港式包， 在食譜增添糖份或鹽份就能得到期望的成品。問題在於若麵團有太多糖份或鹽份，天然酵母的發酵速度就會大量減少。 但用乳酪發起的天然酵母種就不同了， 它能在較高糖份的麵團正常的運作，不影响發酵速度。
因此，乳酪酸種包不止略甜， 鬆軟，而它的外皮也較薄。 更重要的是， 用天然酵母長時間發酵麵團的優點保留了。所謂天然酵母的優點就是人體較能容易吸收麵包的營養，因為長時間發酵令到麵團中的澱粉質和麸质有足夠時間分解。 發酵過程中都會產生大量的香味物質， 能使麵包有自然的麥香味。 亦加上， Levain的產品中完全無添加任何人工添加物， 所以不必擔心對這些化學物質過敏而造成過敏的反應。
乳酪酸種包還有一樣很重要的特點就是方便。 天然酵母傳統酸種包在香港潮濕和炎熱的環境下，應脆的厚外皮很快會老化，變得難咀嚼。 這時， 需要將麵包放進烤爐，才能帶出酸種包應有的美味。 乳酪酸種包的特點就是過了一兩日， 都不需放入烤爐因為它的外皮較薄和軟。
傳統的天然酵母 與 乳酪種天然酵母
通常酸種麵種內含野生酵母群組，他們祗在低糖的麵團中才能發揮出良好效率。 但我們不能將糖簡單地直接加入麵團中去改善。 首先加入糖分祗會抑制酵母活動而減慢麵團發酵。 為加快速度又不能加大酵母份量，因此舉反而使成品帶有一股難聞的酵母味。 其中行內最常見簡單的解決方法是加入人工添加劑，但這是我們永遠拒絕去做的。 這難題促使麵包師李國彰埋首研究另一方法去解決。 這就是"乳酪種天然酵母"今天能成功創造的原因。
上述新包種由8月15日起，以推廣優惠價開始有售：原味 $26， 菠蘿合核 $30， 朱古力小紅莓合桃 $30，及紅酒雜莓 $30。在本公司中環港鐵站分店(近K出口) – 每天， 及元創方分店 － 週六和日有售。推廣價直到2015年9月15日截止。
此系列"乳酪種天然酵母"麵包含有糖分,奶, 乳酪及蜜糖。
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關於天然酵母麵包有限公司
我們始創於2009 年，是本港主要產手工做及全無人工添加劑的高質素麵包。 產品包括長法包，天然酵母(酸種)包，方包，布里歐修及牛角酥。我們亦生產一系列傳統的歐陸式甜品，三文治，及即磨咖啡 (祗限在元創方分店)。過去數年，我們已創立了這很專業的歐陸手工麵包品牌，並很渴望能將此知識與全香港人分享。我們也是本港少數公司為希望不斷提升產品質素，而引進歐洲高檔次麵粉來製造麵包，如"法國大磨坊"牌等。詳情請瀏覽我們的網頁。www.levain-bakery.com及FB www.facebook.com/levainhk。
關於公司負責人李國彰先生
在一次三藩市之旅，使他對製造麵包產生了極大興趣，繼而成為他的事業。始於他在中文大學修讀物理學碩士期間，他已開始從上載在互聯網中之文獻及書本中學習，更在家中自行培植酵母，經無數次的試驗實習，焗製天然酵母麵包，長法包及其他包種。我們公司現有的產品，全是他經年累月苦學及用他雙手苦幹的成果。他深信終有一天，人們會能分別及選擇出那是一個好麵包。而各烘焙從業員亦會隨之去生產更優質的麵包。
聯絡人:
Ms Olivia Chung
Marketing Assistant
Levain Bakery Limited
Email: Olivia.levain@gmail.com
Date: 14 August 2015
New Culture, New Sourdough!
With a new sourdough culture, we have new range of sourdough breads! Master KC Li of Levain Bakery has created a new line of sourdoughs that are softer, sweeter yet equally wholesome and healthy.
“Levain Bakery has come up with a yoghurt-based sourdough starter to kick off a new range of softer, sweeter yet wholesome sourdough. This starter allows us to produce a new kind of sourdough that locals are more familiar with, without compromising on the benefits of sourdoughs, “ said head baker and owner Mr KC Li. The yoghurt range of breads has a softer, lighter crumb, thinner crust and equally complex flavours paired with the characteristic tang of yoghurt.
The search for an alternative sourdough started when bread master KC Li found that many locals did not know how to appreciate artisan European breads. For him, an authentic 100% levain sourdough is deliciously crusty, mouthwateringly chewy, has a strong fragrance of wheat, a naturally sweet flavour with a light taste of acidity. However many Hong Kongers are not used to the denser texture and the taste of lactic acid and thus, find sourdoughs difficult to appreciate.
Why not just add sugar to the sourdough then? That would certainly make sourdoughs more palatable to locals but sugars in high concentrations actually inhibit the activity of the natural yeasts. Hence Master Li started using yoghurt to cultivate a different sourdough starter and soon discovered that the this flora of wild yeasts was able to function in doughs with higher sugar content.
As a result, the sourdoughs made using this yoghurt-based sourdough starter can be sweeter and the texture is softer, more moist and has a thinner crust. Most importantly, the benefits of sourdoughs are not lost: the fragrance of French flour is not masked and the long fermentation process allows starch and gluten chains to be thoroughly broken down. The finished breads are not only flavoursome but its nutritional content can also be easily absorbed by the body.
Another benefit is its convenience. Given Hong Kong’s infamous humid weather, a traditional sourdough without preservatives needs to be well-stored and when served, needs a quick toast in the oven to revert to its best state. With a yoghurt sourdough, it keeps longer in room temperature and a trip into the oven can be skipped.
Traditional Levain vs. Yoghurt-based Levain
In traditional levain, the sourdough starter contains wild yeast strains that only work efficiently in doughs with low sugar content. Hence, to make sourdoughs that locals are more receptive to is not as simple as ‘adding sugar’ since it inhibits yeast activity. Commercially, the easiest solution is to add additives but we wanted to keep our products additive free. Master KC Li proceeded to research on alternative strains of yeasts and that was how yoghurt sourdough starter came about.
The new range will be available from 15 August 2015 and will be sold at a promotional launch price of $26-$30 till 15 September 2015. The yoghurt sourdoughs are available in four flavours: plain yoghurt ($26), pineapple & walnut ($30); chocolate, cranberry & walnut ($30); red wine mixed berries ($30). The yoghurt breads are available on Monday-Saturday at Central MTR (near exit K) store and only Saturday and Sunday at PMQ (Block B, Unit H105) store.
This range of yoghurt sourdoughs contains sugar, milk, yoghurt and honey.
###########################
About Levain Bakery Limited
Levain means sourdough in French. Established in 2009, Levain Bakery aims to promote the interest in artisan bread in Hong Kong by producing premium quality breads and pastries without any bread improvers, additives, synthetic flavourings or preservatives. Among the breads we make are baguettes, sourdoughs, pan breads, brioche and croissants. We also make a range of traditional European desserts and serve sandwiches, desserts and coffee at our café branch. Over the years, we have established ourselves as a specialist of European artisanal breads and we want to share our knowledge with Hong Kongers. We are also one of the few bakeries in Hong Kong using premium Grands Moulins de Paris flour in many of our products. For more information, visit the website at www.levain-bakery.com and Facebook page www.facebook.com/levainhk.
About Master KC Li
A trip to San Francisco sparked off an interest in KC Li that led him to his career. Upon receiving his M.Phil in physics, he embarked on the path to become a baker and enlisted the Internet and literature as his teachers. After countless experiments, the 100% levain sourdoughs, French breads and pastries that Levain produces today is the result of his hard work. KC believes that at the end of the day, the distinction between different styles of breads is irrelevant and instead, every baker should strive to make the best artisan bread.
KC is also an acting consultant for Moulin des Moines flours in Hong Kong and has a growing recognition in Hong Kong for his expertise.
Media contact:
Ms Olivia Chung
Marketing Assistant
Levain Bakery Limited
Email: Olivia.levain@gmail.com
即時發布
2015 年8月12日
新文化， 新酸種包！
首次研發採用乳酪研發了新麵包種，天然酵母麵包公司Levain即將推出新系列的酸種包！ 堅持無人工防腐劑及人工添加劑，新包會比傳統的天然酵母包較鬆軟， 略甜但無失酸種包的健康優點！
“為製做天然又較受港人接受的酸種包，Levain Bakery研發運用乳酪培植天然酵母麵種。 利用乳酪種做出的麵包略甜， 較鬆軟， 多層次的味道還帶有乳酪的微酸香味。 希望大家試試，品嚐無任何化學添加劑又多營養的天然麵包。” 李總廚KC話。
其實當初希望尋找另一種麵包是源自部分港人未知如何接受Levain 的主打傳統的酸種包。傳統的100%天然酵母酸種包有較厚的深褐色皮， 質感較多， 濃濃麥香， 有發酵後的甜味，而當中帶有微酸味。 很可惜， 許多港人吃不慣多質感而帶酸味的包。
很多人認為想要用天然酵母做味道和質感較熟悉港式包， 在食譜增添糖份或鹽份就能得到期望的成品。問題在於若麵團有太多糖份或鹽份，天然酵母的發酵速度就會大量減少。 但用乳酪發起的天然酵母種就不同了， 它能在較高糖份的麵團正常的運作，不影响發酵速度。
因此，乳酪酸種包不止略甜， 鬆軟，而它的外皮也較薄。 更重要的是， 用天然酵母長時間發酵麵團的優點保留了。所謂天然酵母的優點就是人體較能容易吸收麵包的營養，因為長時間發酵令到麵團中的澱粉質和麸质有足夠時間分解。 發酵過程中都會產生大量的香味物質， 能使麵包有自然的麥香味。 亦加上， Levain的產品中完全無添加任何人工添加物， 所以不必擔心對這些化學物質過敏而造成過敏的反應。
乳酪酸種包還有一樣很重要的特點就是方便。 天然酵母傳統酸種包在香港潮濕和炎熱的環境下，應脆的厚外皮很快會老化，變得難咀嚼。 這時， 需要將麵包放進烤爐，才能帶出酸種包應有的美味。 乳酪酸種包的特點就是過了一兩日， 都不需放入烤爐因為它的外皮較薄和軟。
傳統的天然酵母 與 乳酪種天然酵母
通常酸種麵種內含野生酵母群組，他們祗在低糖的麵團中才能發揮出良好效率。 但我們不能將糖簡單地直接加入麵團中去改善。 首先加入糖分祗會抑制酵母活動而減慢麵團發酵。 為加快速度又不能加大酵母份量，因此舉反而使成品帶有一股難聞的酵母味。 其中行內最常見簡單的解決方法是加入人工添加劑，但這是我們永遠拒絕去做的。 這難題促使麵包師李國彰埋首研究另一方法去解決。 這就是"乳酪種天然酵母"今天能成功創造的原因。
上述新包種由8月15日起，以推廣優惠價開始有售：原味 $26， 菠蘿合核 $30， 朱古力小紅莓合桃 $30，及紅酒雜莓 $30。在本公司中環港鐵站分店(近K出口) – 每天， 及元創方分店 － 週六和日有售。推廣價直到2015年9月15日截止。
此系列"乳酪種天然酵母"麵包含有糖分,奶, 乳酪及蜜糖。
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關於天然酵母麵包有限公司
我們始創於2009 年，是本港主要產手工做及全無人工添加劑的高質素麵包。 產品包括長法包，天然酵母(酸種)包，方包，布里歐修及牛角酥。我們亦生產一系列傳統的歐陸式甜品，三文治，及即磨咖啡 (祗限在元創方分店)。過去數年，我們已創立了這很專業的歐陸手工麵包品牌，並很渴望能將此知識與全香港人分享。我們也是本港少數公司為希望不斷提升產品質素，而引進歐洲高檔次麵粉來製造麵包，如"法國大磨坊"牌等。詳情請瀏覽我們的網頁。www.levain-bakery.com及FB www.facebook.com/levainhk。
關於公司負責人李國彰先生
在一次三藩市之旅，使他對製造麵包產生了極大興趣，繼而成為他的事業。始於他在中文大學修讀物理學碩士期間，他已開始從上載在互聯網中之文獻及書本中學習，更在家中自行培植酵母，經無數次的試驗實習，焗製天然酵母麵包，長法包及其他包種。我們公司現有的產品，全是他經年累月苦學及用他雙手苦幹的成果。他深信終有一天，人們會能分別及選擇出那是一個好麵包。而各烘焙從業員亦會隨之去生產更優質的麵包。
聯絡人:
Ms Olivia Chung
Marketing Assistant
Levain Bakery Limited
Email: Olivia.levain@gmail.com