Chef Lin (林育德师傅) is our chief baking adviser, protégé of the highly regarded italian bread master – Mr Nogami. Having trained under Mr Nogami for 9 years, Chef Lin has more than 12 years of baking experience and is the chef and owner of Taiwan (Taichung) – “Boulangerie Le Bois – 拉波儿面包店”, as well as the chief baking adviser of Shanghai BF + Café.
Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. Focaccia can be used as a side to many meals or as sandwich bread. Focaccia al rosmarino is a common focaccia style in Italian cuisine that may be served as an antipasto, appetizer, table bread, or snack. Italian bread often contains a bit of milk or olive oil, and sometimes a bit of sugar. French bread tends to be longer and narrower. Italian bread loaves tend to be shorter and plumper. French bread tends to be hard and crusty on the outside, with a light and soft crumb.
In Italy, though, Italians aren’t exactly gluten gluttons. When ordering pasta, Italians never eat bread before their bucatini. Instead, bread is used to scoop up the leftover sauce on your plate – and only when you’ve finished your pasta.