Crackle and Crumb Bakehouse 匠心麥作
Hear the crackle, Taste the craft
聽見脆響 品味匠心
Crackle and Crumb Bakehouse 匠心麥作
Hear the crackle, Taste the craft
聽見脆響 品味匠心
Our Craft | 我們的工藝
We bake naturally fermented sourdough using just four ingredients: American flour, filtered water, salt, and our house levain. Each loaf is slow fermentated over three days to develop depth of flavor and a beautifully crisp crust. We keep things simple: we offer a single sourdough variety, baked fresh to order, with simplicity and intention in every loaf.
我們以天然發酵方式製作酸種麵包，只使用四種簡單原料：美國麵粉、過濾水、鹽，以及自養天然酵種。每一顆麵包皆經過三天緩慢發酵，培養出豐富層次風味與酥脆外殼。我們選擇專注做好一件事：只提供單一款酸種麵包，接單後新鮮烘焙，將簡單與用心，融入每一顆麵包之中。
Our Sourdough | 我們的酸種麵包
C&C Sourdough - NT$350 per loaf (approximately 700g)
每條台幣三百五十元, 重量約七百克
• Available in round or oblong shape
提供圓型或㰐圓型
• Bake fresh to order
接單後新鮮烘焙
• Ready in three days
製作過程需要三天時間
