酸種麵包中的基本經典口味。簡單的四種食材，超過16小時低溫發酵，烘培後能品嚐到天然酵母的微酸與單純的台灣小麥香氣。非常適合搭配餐點或抹醬一起享用。
The classic sourdough. Simple ingredients allow the flavor of Taiwan flour to shine through.

原味鄉村經典 （純素）：台灣產麵粉、台灣全麥粉、水、酸種、  鹽。

Vegan 純素
High-protein flour (Taiwan), Whole wheat flour (Taiwan), water, sourdough starter, salt.

如果您追求更酸的境界，請品嚐我們的全麥酸種麵包。70%的台灣產全麥麵粉，增加了麵團發酵的爆發力，同時也給予麵包不同層次的酸度及樸實的土質味。
For those seeking a more sour flavor, meet our whole wheat sourdough. 70% by weight of whole wheat flour increases the fermentation potential, and that potential is actualized in the form of not just sourness, but also a deep, earthy sweetness. This is sourdough turned to 11.

全麥：台灣產全麥粉、台灣產高筋麵粉、水、酸種、 鹽。

Vegan 純素
Whole wheat flour (Taiwan), high-protein flour (Taiwan), water, sourdough starter, salt.

只含台灣白麵粉，無全麥。80% 的含水量，讓麵包組織更有彈性及嚼勁，並保有淡雅的微酸。
Only pure Taiwan white flour, no whole wheat. Strong, high-protein flour allows us to push the hydration up to 80%, producing a chewy crumb with a luscious finish. The sourness is less prominent in this bread, giving the flour space to really shine through.

全麥：台灣產高筋麵粉、水、酸種、 鹽。

Vegan 純素
High-protein flour (Taiwan), water, sourdough starter, salt.