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Authentic. Natural
From France to Taiwan, La Base aims to make bread with French traditional methods to return to the simplest form of bread: flour, water, sea salt, natural yeast. We avoid chemical improvers and additives. Instead, we make delicious bread with fresh fruits of the season by adjusting the temperature and the proportion of ingredients to the environment.
Authentic. Natural
From France to Taiwan, La Base aims to make bread with French traditional methods to return to the simplest form of bread: flour, water, sea salt, natural yeast. We avoid chemical improvers and additives. Instead, we make delicious bread with fresh fruits of the season by adjusting the temperature and the proportion of ingredients to the environment.
ingredients.
We use flours from Moulins Bourgeois France, AOP Certified butter from Charentes-Poitou, sea salt and fleur de sel from Île de Ré. No improver, additive-free.
ingredients.
We use flours from Moulins Bourgeois France, AOP Certified butter from Charentes-Poitou, sea salt and fleur de sel from Île de Ré. No improver, additive-free.
Storage. Reheating.
麵包們的保存與回烤。
La Base Story
From Paris to Taiwan. Antonio Lancome has been trained as a professional baker in France since 2011. He has worked at La Grande Epicerie, an ultra-refined gourmet food emporium under Le bon marché in Paris. While working in an organic bakery in Paris, he appeared in a popular French TV channel M6 - La Meilleure Boulangerie de France (the best bakery in France).
Storage. Reheating.
Reheating instructions
Sourdough
Seal the bread with a plastic wrap. Store at room temperature for 2 days, or 2 weeks in the freeze max. Please fully defrost before reheating, do not re-freeze.
烤箱加熱 ☞ 可於麵包體噴水後，180度烤4分鐘(視烤箱高度增加1-2分鐘)
這是標題
電鍋加熱 ☞ 一片麵包用約醬料碟水量灑在外鍋，跳起後食用
Viennoiseries
Store at room temperature for 2 days, or 2 weeks in the freeze max. Please fully defrost before reheating, do not re-freeze.
這是標題
氣炸鍋加熱 ☞ 180度3分鐘
If with fillings ☞ After defrosting, 150°C for 6 mins
烤箱加熱 ☞ 180度4分鐘
含內餡類 ☞ 完全退冰後 150度6-7分鐘
Dessert
Keep in cold storage. It is recommended to consume within 3 days of opening.
這是標題
Consume within 3 days of opening
Keep in cold storage
Consume within 3 days of opening
Sourdough
Seal the bread with a plastic wrap. Store at room temperature for 2 days, or 2 weeks in the freeze max. Please fully defrost before reheating, do not re-freeze.
Oven ☞ Spritz the bread with water, bake at 170°C for around 3-5 minutes (depending on the thickness)
這是標題
Tatung cooker ☞ Put 1 slice of bread and pour in 10 c.c water in the rice cooker
Viennoiseries
Store at room temperature for 2 days, or 2 weeks in the freeze max. Please fully defrost before reheating, do not re-freeze.
這是標題
Air fryer ☞ 170°C for around 3 minutes
If with fillings ☞ After defrosting, 150°C for 6 mins
Oven ☞ Bake at 170°C for around 3 mins.
If with fillings ☞ After defrosting, 150°C for 6 mins
Dessert
Keep in cold storage. It is recommended to consume within 3 days of opening.
這是標題
Consume within 3 days of opening
Keep in cold storage
Consume within 3 days of opening
Storage. Reheating.
麵包們的保存與回烤。
Sourdough
使用密封袋或保鮮膜密封。常溫2天，冷凍2週，回烤請 *完全退冰*，勿重複冷凍
Oven ☞ Spritz the bread with water, bake at 170°C for around 3-5 minutes (depending on the thickness)
這是標題
Tatung cooker ☞ Put 1 slice of bread and pour in 10 c.c water in the rice cooker
Viennoiseries
常溫2天，冷凍2週，回烤前請 *完全退冰*，勿重複冷凍
這是標題
Air fryer ☞ 170°C for around 3 minutes
含內餡類 ☞ 退冰後 150度6分鐘
Oven ☞ Bake at 170°C for around 3 mins.
含內餡類 ☞ 退冰後 150度6分鐘
Dessert
無需回烤，請3天內冷藏食用。
這是標題
Consume within 3 days of opening
Keep in cold storage
Consume within 3 days of opening
