The bread smells v fermenty, a rather unique scent - presumably bc of the wine-soaked dried longan smoked using an ancient technique (according to WPC). The longan has a nice dark fermented flavour, not super juicy but not dry either. Bread is chewy and soft w a soft crust and crunchy walnuts. Texture is a but like a European bread? Gives me some Duke/Gokoku vibes. Also liked that there was a p generous amount of dried longan & walnuts, with at least 1 of either in every bite. Was q an enjoyable loaf.

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