aeeble

In 1989, while pregnant in the United States, Deng Shu-ling couldn’t stomach greasy, heavily salted food, so she began developing her own baked goods. After returning to Taiwan, alarmed by frequent food-safety scandals, she founded Health Bread Studio, offering home-delivery pre-orders for naturally leavened loaves. Deng insists every bread be 100 % natural and seasonal; fearing additives in semi-finished products, she makes fillings herself and visits small farms to verify ingredient quality. Using a natural sourdough culture and long, cold fermentation—no artificial additives—she coaxes out flavor and texture; each loaf needs 40-plus hours to become a health-giving bread. Customers’ acclaim led to a brick-and-mortar shop in 2014, and in 2016 the studio earned ISO 9001 certification to raise quality further. Though naturally leavened bread is laborious and weather-fickle, Shu-ling persists because customers keep cheering her on. These wholesome loaves are a favorite of fitness buffs and health devotees, and even appeal to people managing the “three highs,” since the bread never causes bloating or discomfort. Fascinated by fermented foods, Shu-ling also crafts jiuniang and tempeh; her gardenia jiuniang, gardenia-flower brew, and passion-fruit ferment will soon hit the shelves! Inside Health Bread, murals of a magical forest and sprites proclaim that every loaf is imbued with “health” and “creative” magic—its gentle tang and 100 % natural ingredients cast a spell that makes stomachs happier with every bite! Recommended: Gardenia Red-Bean Loaf, Youth Ferment, and Aiyu Jelly Cake.