陽光穿過老屋的窗格，灑落在工作檯上。我輕輕拿起一根馬達加斯加香草莢，指尖感受著它溫潤而富有彈性的質地，湊近鼻尖，那股深邃、複雜而又甜美的香氣，如同溫柔的低語，瞬間喚醒了記憶深處的味蕾。從2014年「麵包屑手作屋」對無添加的堅持，到如今「花的丘」對甜點藝術的實驗與探究，這份對食材本味的追尋從未改變。香草莢，這大自然的贈禮，正是我們甜點實驗室靈魂的基石之一。
Sunlight filters through the old windowpanes, casting a warm glow upon my workbench. I gently pick up a Madagascar vanilla bean, feeling its supple, yielding texture between my fingertips. Bringing it closer to my nose, that profound, complex, yet sweet aroma, like a gentle whisper, instantly awakens the deepest recesses of my palate. From the 2014