Kutjunana

「Kutjunana」

Baked with home-made yeast, the bread made by Chih-chin, the owner of Kutjunana, comes in a lot of flavors. The baker is an army veteran and the bakery is his dream come true because his aspiration is to make bread that both kids and adults like to eat. Chih-chin spent three years on yeast cultivation before he opened Kutjunana in order to develop yeast that can keep the dough soft and resilient during refrigeration. The ingredients include wild vegetables picked by his mother during her daily walk in the mountains. Whenever the fresh bread is taken out of the oven, the bakery gives off alluring scents that entice visitors to Jinlun to stop by. “All of the plants used for making the bread, including fireweed, piper umbellatum, prickly ash, smallflower beggarticks and apple of Peru, are picked by my mother during her stroll down the mountain every day,” said Chih-chin. The ingredients added into his dough are part of his sweet childhood memory because they used to be part of a warm meal cooked by his mother. To permeate a sweet flavor through his bread, he mixes figs and dried longan in with the dough. When you first bite the fluffy bread you taste a slightly sour flavor given off by the home-made yeast, then you smell the refreshing fragrance of the wild vegetables, before finally being massaged by the palatable sweet flavor. What you taste is not just bread made with some seasonal ingredients of Jinlun, it’s the baker’s commitment to making healthy food for the love of his family.