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Hole In The Wall

カリフォルニア州サンノゼ在のソフトウェアエンジニア。

メゾンカイザーまでグルテンフリー。

たべもの パン

いやもうなんと言っていいのか。

"For a bakery it's disturbing to make gluten-free bread," said Élodie de Montbron of La Maison Kayser (maison-kayser.com/en). "It's more like a cake dough than a bread dough." Yet she said they were motivated to bake this way because customers were begging them to do so.

流石に田舎系パンは違うみたいだけど、フランスパン本場、パリのパン屋もこの流れには逆らえないのか…。