Helsih Healthy Baking Introduction
In 1989, Shuling Deng, living in the United States, started her journey into baking due to her aversion to greasy and heavily salted foods during her pregnancy. Upon returning to Taiwan, and with frequent food safety incidents, she established the Hersi Studio, providing a service for ordering and delivery of naturally leavened bread. Shuling is committed to ensuring that her bread is 100% natural and made with seasonal ingredients. Concerned about possible food additives in semi-finished products, she strives to make fillings herself and visits small farms to ensure the quality of raw materials. Her method uses natural sourdough cultures and long fermentation at low temperatures, developing natural flavors and textures without any artificial additives. Each bread in her shop undergoes a healthy and extensive process of over 40 hours. Due to consumer recognition, Hersi opened a physical store in 2014, and in 2016, it achieved ISO 9001 certification to further enhance product quality. Despite the complex and time-consuming process of making naturally leavened bread, often affected by climate, Shuling's original intent is driven by the affirmation and support of her customers. The natural and healthy bread has become a top choice for many fitness enthusiasts and health-conscious customers, especially appealing to those suffering from high blood pressure, high cholesterol, or high blood sugar, as eating Shuling's bread does not cause bloating or discomfort. Fascinated by fermented foods, Shuling has also developed rice wine, tempeh, and her own versions of osmanthus rice wine, osmanthus flower wine, and passion fruit wine will soon be released! The walls of Hersi Health Bakery are adorned with murals of magical forests and fairies, symbolizing that each loaf of bread embodies the magic of "health" and "creativity". Upon tasting, the mildly sour flavor and 100% natural ingredients work like magic to promote digestive health! Recommended dishes: Osmanthus Red Bean Bread, Youth Brew, Ai Yu Jelly.
