Freshly bake every day 每天新鮮焗製
This artisan bread has a firm crust and dense crumb, to bread that has a crispier chewy crust and deeply toasted then that soft spongy crumb with all its beautiful honeycombed holes. A classic Italian bread originally from the North of Italy, from the Province of Rovigo in Veneto Region. It’s the perfect bread for dunking into soup, slicing horizontally and making a sandwich, or for simply slathering with butter.
這手工製作的麵包皮結實牢固，麵包屑密實，麵包皮酥脆有嚼勁，被烤成鬆軟的海綿狀麵包屑，並帶有所有美麗的蜂窩狀孔。一種經典的意大利麵包，最初來自意大利北部，威尼託大區羅維戈省。它是浸入湯中，水平切成薄片，做三明治或僅用黃油塗牛油的理想麵包
There are no eggs in bread. It's made with flour, water, yeast, and salt.
恰巴塔麵包上沒有雞蛋。它是由麵粉，水，酵母和鹽製成的
To maximize the shelf life of homemade ciabatta bread, cool thoroughly before storing and place in plastic storage bag or breadbox, or wrap in foil and store at room temperature. Properly stored, ciabatta bread will last for about 2 to 3 days at normal room temperature.
為了最大程度地延長自製恰巴塔麵包的保存期限，請在存放之前徹底冷卻，然後將其放在塑料儲物袋或麵包箱中，或者用鋁箔紙包裹並在室溫下存放。正確存放的恰巴塔麵包在正常室溫下會持續約2至3天
Please Note: This product is calculated as a single piece
請注意：此貨品以單件計算
