All the world’s a stage.
一場麵粉、水與時間的魔幻演出

FLO 相信，烘焙是藝術創作的過程。從揉製麵糰到烤製，烘焙師傅們全神貫注，不受周遭事物的干擾，
進入精神高度集中的神馳狀態（Flow State）；對烘焙的全情投入，是成就獨一無二美味的關鍵。
FLO 將麵包視為空白的畫布，等待著被賦予新生命。每位烘焙師傅都是藝術家，將食材化作顏料，
用雙手盡情揮灑創意，灌注靈魂，讓世界風味在此延續，成為品味世界的窗口。

在FLO，麵包沒有國界，你只需要充分的想像力

FEATURES

The Three Pillars of FLO

SOURDOUGH STARTER

Sourdough starter is a highly hydrated base that rises and develops the signature airy holes in focaccia. The sourdough starter builds flavor and a tender, moist crumb. Our sourdough is raised simply with flour, water and days of labor

EXTRA VIRGIN OLIVE OIL　

Immersed Extra Virgin Olive Oil creates a fragrant crumb and a slightly fried golden, crisp bottom crust.

CAST IRON SKILLET

Cast Iron Skillet, the rustic old fashioned vehicle we use to bake our focaccia. Cast iron skillet evenly distributes and maintains the heat to preserve the flavor of the bread and its inclusions.

PRODUCT

A Magical combination of water, flour and time.

Good focaccia should have an ultra-tender and moist crumb and a fragrant, crispy crust. At FLO,

we use sourdough starter as our bread base and adorn it with seasonal produce and flavorful toppings. Dressing the skillet with extra-virgin olive oil creates a perfect, slightly fried bottom crust when the cast iron is heated in the oven.

To produce the best and authentic flavor, Flo insists on using the original cooking method by baking focaccia on a rustic and old fashioned cast iron pan.