直擊iBakery手工貝殼蛋糕製作過程

東華三院社會企業iBakery不遺餘力地為不同能力人士提供多元化的培訓及工作機會,理念故然令人欣賞。同時他們的烘焙出品同樣以用料優良具質素見稱,多年來一直深受消費者喜愛。最近推出的焙茶、抹茶、柚子手工貝殼蛋糕甫開售即掀起熱潮,筆者昨日特別走訪iBakery堅尼地城店,親身見證製作之難度,深感每一件貝殼蛋糕都是師傅和學員們心血之所寄,得來不易。

是次推出的三款不同口味手工貝殼蛋糕,分別是和日本及香港的凱悅酒店合作。兩間五星級酒店除了提供人氣食譜,並且幫助採購高品質的食材以外,更專門派出安田俊二先生和賴耀輝先生都iBakery教授製作之道,iBakery的師傅輝Sir直言,要令各學員都掌握製作貝殼蛋糕的技術頗為不易:「因為學員都有不同技能,要因材而用,讓大家做最擅長的工作,的確經過一段時間的磨合。」

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同時現時iBakery製作的焙茶和抹茶手工貝殼蛋糕比日本原食譜加重了茶葉分量,以滿足港人愛濃烈茶味的口味。

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現時所有貝殼蛋糕均在獲得ISO 22000食物安全管理系統認証的大圍烘焙工場生產,過程中更絕無添加,不含人造色素或香精,讓顧客吃得滋味又放心。

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看着輝Sir和敬琳兩位一起為製作蛋糕努力,看着蛋糕完成後學員Vincent滿面笑容準備吃蛋糕的滿足樣子,聽着大家討論貝殼蛋糕和新產品可改善之處,筆者深感每件蛋糕中蘊藏的汗水、心思同努力都非同小可。享受美味蛋糕又可支援社會企業,請大家多多支持iBakery!

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(感謝Florence、輝Sir、敬琳和Vincent幫忙!)

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直擊iBakery手工貝殼蛋糕製作過程 有 “ 73 則迴響 ”

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