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Récolte, which means “harvest’ in French, is the name of YUKI MATSUO chef’s shop.

“It takes time to wait for the dough fermented. After fermentation, the bread is we chefs’ fruits; customers’ smile is our biggest gain.

-- boulangerie récolte x YUKI MATSUO

Now, his two shops own high popularity and often been mentioned in magazine, TV, and radio.

He uses the wheat from Shiga ken to make his bread, let the bread has the smell like popcorn, senbei or rice cracker. The taste is popular among kids and the old.

This time, CHIO SHIN invite Chef YUKI MATSUO to show us how to make such kind of bread!

Besides, he will also share his knowledge of Sake fermentation, cuisine, the soil problem in Hokkaido and the process of making cheese.

For more detail information, please contact CHIO SHIN!

For details, please contact chioshin Taipei/Taichung for business, or call  (02)2270-5588
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