The persistence and care of a homecoming baker
Every cookie and cake in KOUJI Restaurant is the work of our baker, Nana (you can also call her Big Sister Na). After she returned to Sanxia from Taipei and joined KOUJI, she could finally search for characteristic and safe ingredients by herself. It is said that she gets a stomachache whenever she eats a bad ingredient. Behind the delicious desserts is her persistence of only letting customers eat delicious and healthy foods.
We use many high quality local ingredients of Taiwan, and we insist on not using artificial chemical additives, such as essence, food dye, emulsifier and preservative; the baking powder often used in the industry is excluded also.
Bringing the characteristics of natural ingredients into full play is the best way to make food. We hope that, through continuous research, we can create more interesting sparks between local ingredients and desserts.