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Boulangerie Shan Wei 山崴烘焙

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No. 389, Section 4, Heping E Rd, Wenshan District, Taipei City
02 2230 5827
Mon 15:00 ~ 22:00
Tue 15:00 ~ 22:00
Wed 15:00 ~ 22:00
Thu Closed
Fri 15:00 ~ 22:00
Sat 08:00 ~ 22:00
Sun 08:00 ~ 22:00
Thursday
NTD100~
Takes Reservations
No
Accepts Credit Cards
No
Other
No. 389, Section 4, Heping E Rd, Wenshan District, Taipei City
02 2230 5827
周一 15:00 ~ 22:00
周二 15:00 ~ 22:00
周三 15:00 ~ 22:00
周四 休息日
周五 15:00 ~ 22:00
周六 08:00 ~ 22:00
周日 08:00 ~ 22:00
Thursday
NTD100~
預約
不可
接受信用卡
不可
其他
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Boulangerie Shan Wei can be found in the Muzha area in the suburbs of Taipei. Baker Kao Chi Wei and his wife opened the first bakery in Taiwan to specialize in combining Japanese and European taste and atmosphere in 2012. Mr. Kao, who had studied design, became interested in bread making after graduating from college when he was introduced to a baker by his relatives. A person who had always loved to eat, Mr. Kao began by studying the basics of bread making and went on to hone his skills under a French baker.

Stone-ground wheat flour imported from Japan is used at the bakery. After trying many kinds of flour, Mr. Kao found the aroma and texture of stone-ground flour was exactly what he was looking for.

Their popular baguettes (110 NTD) are made with 100% Japanese stone-ground flour. The baguettes, which are crunchy on the outside and soft and chewy on the inside, are baked at a low temperature using a specially developed recipe. They make many kinds of bread using the stone-ground flour, including a baguette made with Japanese spicy cod roe (53 NTD), and one made with local ingredients like Taiwanese honey and dried fruit. Bread made with cheese or cream from Hokkaido is also offered depending the season. Their carefully crafted bread is becoming much talked about, not only in the neighborhood, and people are flocking to the bakery by car from downtown Taipei and even further away.

「Boulangerie Shan Wei 山崴烘焙」位於台北市郊外的木柵地區。2012年,麵包專家高淇崴先生與其夫人攜手開店,與台灣以往的麵包店不同,這家充滿堅持的店擁有歐洲與日本的口味和氣氛。學生時代研讀設計的高師傅,畢業後在親戚的介紹下拜訪麵包專家,對製作麵包產生了興趣。本來就喜愛品嘗美食的高師傅首先在台灣從基礎開始學習,後來也曾跟著法國麵包專家學做麵包,累積實力。

該店製作的麵包特地選用進口的日本國產小麥製「石臼粉」。經過多次試作,實驗了各式各樣的麵粉之後,發現「石臼粉」的香氣與口感正是高師傅所追求的最佳選擇。

大受歡迎的「100%石臼小麥棍(100%Moter Baguettes)」(110元),正如其名使用了100%的日本石臼粉製作。高師傅為了這款麵包開發出了獨特的配方,以低溫烘烤而成的長棍麵包外皮酥脆芳香,內芯濕潤有嚼勁。選用石臼粉的麵包另外還有使用日本明太子製作的長棍麵包(53元),以及使用台灣蜂蜜或果乾等當地材料製作的麵包,種類豐富多樣。隨著季節變化有時還會出現使用北海道的奶油和起司製作的品項。在山崴烘焙對品質的堅持下製作出的麵包,美好的滋味大受好評,不只吸引了附近的居民,更有許多顧客專程從台北中心地帶等遠處坐車前來光顧。

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Information listed here was acquired at the time of collecting. Menus, contact details, addresses, business hours, location, etc. may be changed without notice due to circumstances of each restaurant/store. Please contact them directly for the latest information.