巧克力核桃酒釀葡萄吐司 X 栗子南瓜麵包 X 山嵐飄渺

超療癒的啦

《小編的品嚐心得》
柔軟卻富有筋性的麵包體，帶出淡淡的天然奶油香氣。麵包中可可亞的風味，不會喧賓奪主。入口爽脆的加州核桃，平衡了麵包的柔軟；在有機梅酒（來自友人的自釀珍饈）中浸釀數月的葡萄乾，替微甜的口感增添了多汁的果酸。是個甜、香、脆、軟、酸多方面平衡的作品。

Chocolate walnut plum-wine raisin bread X Pumpkin Bread X Misty mountains! Isn't it therapeutic?! 

《A baker's note》
Soft yet glutenous texture; the taste and fragrance of cocoa doesn’t over power other ingredients. The sweetness of the butter is highlighted by the slight, juicy acidity of the raisins, which were soaked in organic plum-wine (from a family friend) for months. The crunchy Californian walnuts add more layers to it, balancing the softness with a nutty touch.