今個清明迫爆長洲，今日天宮不做美落雨天。 哨牙刀出爐，今日新鮮出爐仲有 可可酸刀 合桃杏仁朱古力，可可軟包朱古力，特濃黑麥混籽。
This long holiday visitor flooding cheung chau， today raining day… sucksss . Fresh bake today Cocoa sourdough walnut almond and chocolate chips. Cocoa Soft loaf chocolate. Dark Rye multi seed.
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今過長周末日日夜夜出爐, 今個四月有好多活動忙不過來。 4月10號在理工大學 flavour of Europe food. 4月16號後 會在PMQ 5樓味道圖書館 開始恆常星期三活動。正在籌備會有好開心嘅早餐。 和木蘭Muglan 餐廳合作會做健康美味嘅三文治早餐密切留意，600am -1030am
Following the long weekend, with preparations day and night, this April is bustling with activities. On April 10th, join us at the Polytechnic University for the 'Flavour of Europe' food event. Starting after April 16th, we will have regular Wednesday activities at the Taste Library on the 5th floor of PMQ. Additionally, we are preparing a delightful breakfast experience. In partnership with Muglan restaurant, we will be serving healthy and delicious sandwich breakfasts, so mark your calendars, available from 6:00 AM to 10:30 AM.
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今個星期六日有課堂 少量麵包準備 明天路過可以試食 了解吓天然酵母麵包。 以下顯示麵團重量數字。85=850g 麵團 60=600g 麵團。
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Sourdough.Cocoa walnuts, almond & chocolate 可可酸刀 合桃朱古力杏仁 85
Sourdough.Cocoa walnuts, almond & chocolate 可可酸刀 合桃朱古力杏仁 85
Soft loaf cocoa chocolate 可可方包加朱古力 40
Sourdough.Rye 黑麥酸刀 60
DarkRye 特濃黑麥 40
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Sourdough.Cocoa 可可酸刀
法國T65 白麵粉、 日本高筋白麵粉、 比利時可可粉 、海鹽、麥芽糖
Belgian cocoa powder, French T65 flour, Japanese flour, sea salt & maltose
Sourdough.Rye 黑麥酸刀
法國T170 黑棵麥麵粉(25%), 法國T65 白麵粉、 日本高筋白麵粉、海鹽、麥芽糖
French T170 wholegrain flour(25%), French T65 flour, Japanese flour, sea salt & maltose
DarkRye 特濃黑麥
法國T170 黑棵麥麵粉(82%), 法國T65 白麵粉、海鹽、麥芽糖
French T170 Rye flour(82%), French T65 flour, sea salt & maltose
