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Master Liao traveled nearly a circle around Taiwan to learn the baking skills he loves as an aerial acrobat, became a son-in-law in Xiluo, and returned to his roots in the humble town of Xiluo, Yunlin County. He hopes to bring the creative baking he learned in urban areas to the people of Xiluo. Each day at his shop, different fresh-baked breads are available; menus are announced on the Facebook fan page and can be ordered in advance or purchased directly at the store. Using a fusion of French, European, Japanese, and Taiwanese baking techniques, he also crafts natural leaven yeast culture with traditional methods, avoiding artificial acid powder and artificial yeast commonly used in the market. For flavor, we also use naturally matured old dough cultivated by Japanese masters, undergoing 24 hours of low-temperature fermentation at low temperatures. This enhances the wheat aroma and chewy texture of every French or European rustic bread, replacing artificial additives with ancient craftsmanship to make delicious bread.