陽光穿透古樸的三合院老窗，灑在我工作檯上那塊散發著淡淡堅果香氣的法國發酵奶油。它的色澤金黃，觸感溫潤，彷彿承載著法國酪農數百年來的土地記憶與精湛工藝。從2014年「麵包屑手作屋」對無添加的堅持，到現在「花的丘——甜點蛋糕美食實驗室」對食材本質的探究，這塊奶油不僅僅是烘焙的原料，更是我們對風味、層次與生活哲學的深刻詮釋。
Sunlight streams through the antique window of the traditional Sanheyuan, illuminating the block of French cultured butter on my workbench, which emanates a subtle nutty aroma. Its golden hue and tender touch seem to carry centuries of French dairy farmers’ land memories and exquisite craftsmanship. From the