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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.

法國長棍baguette
棍狀麵包
肉桂酥皮蝸牛捲
Viennoiseries
正統法式可頌
正統法式可頌
黑麥酸種麵包
冰裂紋黑麥麵包
鳳梨奇亞籽酸種麵包
台x法 魯邦酸種麵包
La Base Story
法式手工塔
法式珍珠糖小泡芙
法式手工泡芙

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.

Farine bourgeois
AOP發酵奶油
法國海鹽
無改良劑
ingredients from france 法國進口食材

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

matcha sourdough 歐式酸種 B&W

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

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

法國酥皮巧克力可頌 pain au choc B&W

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

oven

烤箱加熱 ☞ 180度4分鐘
含內餡類 ☞ 完全退冰後 150度6-7分鐘

巧克力塔 tarteauchoc B&W

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

matcha sourdough 歐式酸種 B&W

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

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

法國酥皮巧克力可頌 pain au choc B&W

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

Oven ☞ Bake at 170°C for around 3 mins.
If with fillings ☞ After defrosting, 150°C for 6 mins

巧克力塔 tarteauchoc B&W

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。

matcha sourdough 歐式酸種 B&W

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

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

Oven ☞ Bake at 170°C for around 3 mins.
含內餡類 ☞ 退冰後 150度6分鐘

巧克力塔 tarteauchoc B&W

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