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From Paris to Taiwan
From Paris to Taiwan, Antonio Lancome has been trained as a professional baker at Campus des métiers et de l’entreprise since he was a teenager. In France, bakers have low unemployment rates because bread and pastry have been running through French veins for ages.Campus des métiers et de l’entreprise.To become a qualified baker in France, one must pass a national exam to obtain the CAP (Certificat Aptitude Professionnelle) after a two-year apprenticeship. Antonio then continued his studies and obtained an advanced professional certificate called MC.(Mention Complémentaire) .
From being an apprentice in a bakery around Champs-Élysées to working at La Grande Epicerie under Le bon marché Paris, and then to being the chef baker at an organic bakery in the 15th arrondissement of Paris, Antonio has accumulated 10 years of work experience along the way. While working in Paris, he was invited by the popular TV show La Meilleure Boulangerie de France, to participate in a competition in the Paris region. The show was broadcast on the French TV channel M6.
What
is
La Base?
We believe that making bread does not require the use of artificial food additives to add aroma or improve taste. In 1993, France passed Le Décret Pain (The Bread Decree) which states that breads under the name of pain maison (homemade bread) must be "fully kneaded, shaped, and baked at their place of sale" and that traditional baguettes have to be made on the premises where they’re sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can’t be frozen at any stage or contain additives or preservatives.
Do you know that adding improvers to bread may cause acid reflux and stomach bloating? In the long run, the sodium aluminium phosphate in the chemical leavening agent may damage the brain, kidneys, and even cause Alzheimer’s.
La Base means “fundamental” and “simple” in French. In view of food safety issues in recent years, we hope to bring the French bread standards from France to Taiwan, to make bread with the traditional French methods, and to return to the simplest state of bread: Flour, water, salt, natural yeast. Creating different types of bread by adjusting the temperature and humidity to the environment, changing the proportion of ingredients and using France/Taiwan seasonal ingredients.
All flours that we use are from Moulins Bourgeois France. Very high-quality flour certified by the Label Rouge, which refers to products establishing a superior level compared to other similar products usually marketed.
