The hand-shaken beverage brand expands into the baking market with a premium noble rot yeast European-style bread

By MOOK Scenic Family Editorial Team, compiled and reported
 
Inheriting authentic techniques from ancient Europe and incorporating artisans' innovative craftsmanship, Share Le Pain Micro-Fermented Baking is a new brand launched under Heytea, featuring pure ingredients sourced from nature, meticulously cultivated nine-day bread starter, low in oil, sugar, and calories, delivering the unique flavor of natural fermentation. Customers can get exchange vouchers for the signature soft European bread during the trial operation period.

Unlike commercial yeast commonly used in the market, Share le Pain employs natural grape starter techniques, incorporating "premium high-sweetness sun-dried organic white raisins," and has created a "constant-temperature pollution-free fermentation room." Specialists carefully monitor the starter cultivation process, which takes eight days in the fermentation room, pioneering a uniquely sweet and flavorful "noble rot yeast."

Using "noble rot yeast" for dough fermentation, combined with optimal baking techniques, enhances the bread's softness while retaining the crisp texture and natural wheat aroma of European bread, all with low oil, sugar, and calories.

Soft European bread combines the healthiness of European bread with the texture and richness of Japanese bread, using naturally homemade yeast for dough fermentation and various baking techniques to enhance the bread's softness.
 
[Info]
Share le Pain Micro-Fermented Baking
Business Hours: 11:00–22:00
Trial Operation: 1/16 (Tue) – 1/19 (Fri)
Phone: (02)2711-7008
Address: No. 221, Section 4, Zhongxiao East Road, Taipei City

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