PHILOSOPHY

SMALL BATCH FROM SCRATCH
From the use of natural levain and dough culture to our homemade fillings, by preparing our ingredients from scratch and baked daily in small batches, we wish for everyone to experience the joy of having fresh and quality breads.



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METHOD

Respectus Panis
(Our preferred bread making method)
Long fermentation (18 hours) coupled with the minimal yeast (0.03%) and the use of natural levain help to bring out the intrinsic taste of each wheat and allow gluten to be properly broken down for easier digestion.



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INGREDIENT

NATURAL + CAREFULLY SELECTED
We believe that quality ingredients; free from any improvers or additives as well as technique are key in the making of good bread.

FLOUR
From the selection of traditional and reliable French flour to the high consistency Japanese flour to the organic stone-grind flour, each has their own special properties to help achieve the different texture and aroma for our breads.



BUTTER
Butter plays an important role in creating the right balance in the texture and aroma of our croissants. With the French fermented butter that we carefully sourced, it offers a uniquely refreshing tang for any croissant lover.