The Bread Winner

I just love Carbs. Especially bread. Who hasn’t been seduced by the smell of freshly toasted bread, slathered with a generous dollop of butter and topped with your choice of jam or whatever. However, for many years in Ipoh, I have had to tolerate flabby soft rolls or indifferent slabs of factory made loaves under the excuse of “well in Ipoh people like their bread like this!!”

Now I have found the winning bread: Chef Sam Lau’s Artisan Handmade Bread (AHB) which are crusty, robust and hearty breads that have ‘ooomph’ in them. And usually with a sourdough base which according to my research is more digestible than standard loaves and more nutritious too. They also render the gluten in flour more digestible and less likely to cause food intolerance.This is why Chef Sam says his breads are a healthier option and why his Artisan handmade bread (AHB) are a hit with Ipohites.

A classically trained chef who has decided to “come out of the closet” and declare his passion for baking, Chef Sam is all set to offer delicious artisan handmade bread and at the same time educate Ipohites on the niceties and nuances of AHB – the kind that lingers on your tastebuds long after eating; and brings out the best in all the foods you serve it with; the kind that makes your friends ask “…where did you get this?”

What sets AHB apart from other breads is the meticulous and painstaking process to make it. “Unlike the usual bread you can find in any bakery, AHB uses only three main ingredients; flour, yeast and water. I cultivate the sourdough from scratch which takes two weeks for each batch and make each bread with my own two hands,” said the passionate chef cum baker.

AHB’s main product is its sourdough bread that is good to have alone or with a spread of butter or jam. Currently AHB offers a selection of sourdough bread such as Rex Bavarian Dark (Dark Roggena roasted wheat malt flour and barley malt) RM13, Cheddar Cheese (RM13), Sundried Tomato/Black Olive/Garlic/Italian Herbs (RM15), Swiss Muesli (RM13), Rye/Multi Seed RM13, Tripple Chocolate Chips (RM15) and December’s bread of the month, Parisian Fougasse at RM10. All their breads are made without artificial preservatives.

Customers who are keen on getting a taste of AHB can contact Sam at 016 597 8922. The minimum order is three to four loaves and please give two days advance notice to avoid disappointment. Delivery and pick up point for collection on Tuesday and Friday from 12pm to 3pm only. For more information check out the Artisan Handmade Bread page on Facebook.

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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