Folding Memories & Creativity
into Every Crumb.
From a three-generation spice legacy in Taiwan to a micro-bakery in California. Flavorfold is a sensory tribute to my roots — where wild Asian botanicals meet the living complexity of natural leaven.
Begin the Flavor Journey ↓Our full laboratory of experimental varieties. These flavors step back each week to make room for the batch — they remain part of the canon.
Experience the full spectrum of Flavorfold. This curated box features 4 sourdough slices and 2 pieces of salted butter ciabatta — a guided tasting through this batch.
Stone-ground black sesame is pressed from toasted unhulled seeds. The slate-gray paste it yields is nutty and deep — oxidized, earthy, and nothing like pale tahini. Used to swirl, marinate, and anchor flavor across the entire loaf.
Rose enters the lab two ways: as rose water — a few drops, steam-distilled from fresh petals — and as gulkand, a slow sun-cooked preserve of rose petals and raw sugar. Each form carries a different weight. The line between floral and perfumed is one calibration error.
Maqaw (馬告) is a wild mountain pepper harvested by the Atayal and Seediq peoples of Taiwan's Central Mountain Range. Citrusy and floral, it builds into a slow numbing warmth. The pepper at the center of fifty years of family trade.
From the seeds of the Elettaria cardamomum plant — the variety that perfumes South Asian chai and Nordic pastry. Used whole-pod or freshly ground at the lab. The moment it hits heat, it opens. Pre-ground is not an option.
Select flavors above to begin your order.
Published every Monday morning. Three to four samples, rotating each week based on season, ingredients, and what's ready.
Tell us what you want. We shape based on orders — nothing gets baked that isn't already spoken for.
Come to Agnew Rd between 1pm to 3pm. Bread's still warm. Coffee's usually on.
In my family's factory, every stem and seed had a purpose. I carry that no-waste philosophy into the lab today. Sourdough discard is not a byproduct — it is a primary ingredient, re-spun into shortbread, breadsticks each week.