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奇芋大地 奇遇這塊土地的原味
Taro Flavor

“ 奇芋大地 “ 源自於甲仙小奇芋冰城,1960年將紅檳榔心芋製成第一個芋頭冰,為甲仙芋頭冰的創始店。

奇芋大地 味蕾感官旅程
The Sensory Journey

變化多端的天氣,觸動了味覺感官。

什倆漉 口口餅藝,食食文化
The Pastry The Culture

什倆漉來自於鹿港玉珍齋第四代黃一栩先生,因家中排行老二,人稱他為二哥。

什倆漉 塑造中式點心寧謐氛圍
Beauty's‭ ‬Eyes‭ ‬Cake and
Dragon‭ ‬Bread‭ ‬Candy

《 千萬絲線 雪白軟綿 》
《 東方鳳眼美人糕 高雅冰柔而芬芳 》

什倆漉 食食吉祥納福
Green‭ ‬Bean‭ ‬Cake

什倆漉經典綠豆糕,靠師傅紮實慢工手藝,使糕仔和配料緊密結合,才能造就入口即化的糕仔。

什倆漉 傳統與現代的創新
Pineapple‭ ‬Pastry

兩種不同設計風格,分別代表不同時代美學風格。

什倆漉 口口開運步步高升
Good Cham Cake

運用東方傳統五行概念結合十二肖傳統文化,並以五色代表口味及五行之涵意。

什倆漉 傳統點心的新思維
Rice‭ ‬Cake‭ ‬Balls

米老為閩南人特有的傳統糕點,製作程序繁複費時,選料、淘洗、浸泡、磨粉、和麵、擀片、搓條等等共24道工序製成。

什倆漉 如雲朵般的蛋糕
Cloud Cake

如雲朵般純淨輕柔的滋味,散發出純真清雅的氣息。

什倆漉 色彩與文化美麗結合
Crispy‭ ‬Butter‭ ‬Cake

奶油酥餅又稱風吹餅,為傳統鹿港結婚用喜餅。

什倆漉 古典藝術的現代思維
Mini‭ ‬Crispy‭ ‬Butter‭ ‬Cake

為奶油酥餅精緻小巧版,大小剛好方便食用。

SISSO 一針一線,編織未來
Return To Nature

「質素」取自於日文しっそ,在日本由濱野安宏先生所提暢的新生活運動,名為「質素革命」。