Levain Bakery
at Discovery Bay
27264922
很榮幸能跟大家分享本人對麵包的一些理解。我大約七年前在家開始當作業餘興趣烘焙麵包,畢業後到連鎖式的麵包工埸實習,之後跟友人創業,現正在中環經營一歐陸麵包店,工場設置在長沙灣。在實踐及學習製作麵包的過程中,發現很多烘焙書籍或在行內廣為流傳的麵包理論,都未經實踐驗証甚或是以訛傳訛。希望讀者看過我的文章,除了得到了一些製作麵包技術的心得之外,更重要的是摒棄了對烘焙的迷信,培養出獨立的科學的批判性思考,因為畢竟對何謂優質麵包的判斷是非常主觀的。
It is my pleasure to share with you some of my thoughts on baking bread. Seven years ago, I started baking at home out of interest and upon graduation, I worked as a junior baker at a local chain bakery. As my interest grew, I started a bakery in Jordan, Kowloon with a friend. Today, I am the sole owner of two European artisan bakery outlets with a factory facility in Cheung Sha Wan. Through numerous trial and error, I found that many theories and concepts in popularised in well-known publications were simply untrue or inaccurate. I hope that my column will be of help to demystify baking, and to encourage independent critical thinking among enthusiasts as the judgment of bread quality is ultimately subjective.
Levain Bakery at Discovery Bay
Shop Unit no. G63, G/F, DB Plaza (Block C), Discovery Bay, Lantau Island, Hong Kong
Tel: 2726 4922
Opening Hours:
Monday - Sunday 8am - 7pm
#Sourdoughs #Organic sourdough #french Italian breads #soft breads #desserts