“We all have our food memories, some good and some bad. The taste, smell, and texture of food can be extraordinarily evocative, bringing back memories not just of eating food itself but also of place and setting. Food is an effective trigger of deeper memories of feelings and emotions, internal states of the mind and body.”
– The Harvard University Press on John S. Allen’s The Omnivorous Mind.
We bring all our good memories all around the world back to LR boulangerie. Not only is it about the bread, the dessert, the coffee or the ice cream but also the ingredients, the seasonings, the tools and the recipe.
Hope that you would happen to recall good memories in your own life from what we serve.
The name "LR" is derived from the French word "Le Rustique". Although residing in metropolis, we are yearning for rural life. We found the most diversity of culture and food while we were travelling around every small village and town. That's where the major source of the inspiration of our food, materials and ingredients comes from. That's food memories. C'est la vie.
TASTE OF TIME
Hello, everyone. I'm Chef Justin. I'm responsible for all kinds of bread presented in LB boulangerie. We contribute almost half of the area to the kitchen since we insist daily fresh on-site baking. What's more, all the bread here is handmade which consumes extra time everyday. We believe that all these expenses are deserved to make LR boulangeire an unique.
Good bread is not only about the materials, the temperature, the humidity, the recipe, the way you make it but also about the time you spend which contributes different aroma, taste and texture. We derived natural yeast from grape, blueberry and some other fruit and raised them for more than twenty years. These natural yeasts are added into our dough to make a special and gentle fermentation. Two or three months ahead of Christmas, we would prepare the dried fruit with unique wine for our Stollen and Panettone. Some baguette also takes two to three days to ferment. That's taste of time. C'est la vie.
ART OF ELEGANCE
Hello. I'm Chef Jessie. I'm responsible for desserts and cakes presented in LB boulangerie. Cake is derived from bread at the early stage. Nowadays cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries and birthdays. It's important to be tasty. However, to be elegant is highly required on ceremonial occasions. Our artisan cakes usually require much more time to communicate with our clients during design period which assures the high accordance with some specific requirements of occasions. Every accessory of a cake like a leaf, a piece of cloud, a cartoon character or a blooming flower is handmade by ourselves. Although it's time consuming, sometimes really tiring, we are happy to contribute to every vivid memory of your life. That's art of elegance. C'est la vie.
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