Baked to a luminous golden hue, the crust is delicately crisp, with a thin, crackling base created as butter meets high heat. The interior reveals a soft yet gently resilient crumb, preserving the fine, airy structure and natural moisture achieved through slow fermentation. A touch of French flour is folded into the dough, enhancing its aromatic wheat character and lending a refined depth. At the heart, a generous core of Fleur de Sel butter from the esteemed French butter house Le Gall slowly melts into the crumb. Traditionally barrel-churned, the butter offers a silky texture and profound dairy richness, finished with Fleur de Sel harvested from Guérande. This exceptional sea salt brings a pure, delicate mineral note that gently heightens the natural sweetness of butter and wheat. 外皮金黃，底部經奶油高溫烘烤形成迷人的薄脆口感；內部柔軟中帶著彈韌，保有麵糰自然發酵後的細緻氣孔與濕潤度。 麵糰中特別混入部分法國麵粉，提升天然小麥的香氣與層次，讓每一口都帶著溫潤卻清晰的穀物風味。 中心包裹的奶油選用來自法國百年品牌 Le Gall 的頂級鹽之花奶油。其黃油以傳統木桶攪製（barrel-churned）工法製成，質地細緻、乳香濃郁，並添加了法國 Guérande 的 Fleur de Sel（鹽之花）。這種高品質海鹽帶有純淨而細膩的礦物氣息，為整體風味收尾，襯托出奶油與小麥的自然甘甜。 簡單，卻層次分明。這是一款回歸原味、卻極致講究的鹽可頌。
