Chef Lee Yi-Jung, over 20+ years of experience as a professional baker.
Dedicated to studying local ingredients with enthusiasm, exploring the story behind each bite; Decipher the details of the production process and create the most natural flavour of bread. Currently he is a professional bread technician, active in bread R&D and teaching fields, dedicated to the sharing of research on bread technology and bread making.
Chef Lee founded【ㄧㄡˋ麵包工作室】 Bakery in 2017 and published 2 books in 2013（手感烘焙：歐風X日系天然酵母麵包） & 2020（頂尖風味吐司麵包全書）.
https://singapore.kinokuniya.com/products?utf8=%E2%9C%93&is_searching=true&restrictBy%5Bavailable_only%5D=1&keywords=%E6%9D%8E%E5%AE%9C%E8%9E%8D&taxon=3&x=24&y=6
李宜融老师拥有超过20年的专业面包师经验，充滿热情的研究当地食材，探索每一口美味背后的故事；解密制作过程的细节，创造出最自然的面包味道。目前，他是一名专业的面包技师，活跃在面包研发和教学领域，致力于面包技术和面包制作的研究分享。
現任
理奇食品麵包技師
2017成立ㄧㄡˋ麵包工作室
經歷
聖瑪莉、亞都麗緻大飯店
美國洛杉磯JJ BAKERY
開元食品、哈肯舖手感烘焙
聯華實業、總信食品麵包講師
各大烘焙教室麵包教學
FB粉絲團：ㄧㄡˋ麵包