In 2017, Chef Eric Lin founded 【柳川 や】a bakery hidden in the alleys of the West District of Taiwan Taichung City, but there are always long queues of customers. The store's signature "Hoshino Polo Bun" is baked with "Hoshino Natural Yeast" and "Auburn Flour" to make it crispy on the outside and soft on the inside, and his bakery is the very first Taiwan bakery that uses Hoshino natural yeast throughout the store.
In 2021, Chef Eric published 【柳川 や波羅，星野酵母的熟成美味】, in 2022【柳川や吐司！隔夜酵種的完美烘焙：排隊名店師傅艾力克的職人吐司書】, it is the first recipe book that uses Hoshino natural yeast in an all-round way by a Taiwanese chef in Taiwan. Also his bakery achieved a record of daily sales of 2,000 Hoshino polo bun, & Famous IG check-in store with 10-month continuous daily queuing record.
https://singapore.kinokuniya.com/products?utf8=%E2%9C%93&is_searching=true&restrictBy%5Bavailable_only%5D=1&keywords=%E8%89%BE%E5%8A%9B%E5%85%8B+%E6%9F%B3%E5%B7%9D&taxon=3&x=0&y=0
Signature products:
Hoshino Polo Bun, Lava Salted egg Custard Pastry, galette des Rois, viennoiserie series breads…
https://www.facebook.com/%E6%9F%B3%E5%B7%9D-%E3%82%84-1255752041133630
Industry experience:
美香齋烘焙坊／朋廚烘培坊／山琳有限公司產品代言人／日本星野酵母研習／日本奧本製粉研習／日本鳥越製粉研習／CCFM sheeter demo in Taipei In’l Bakery Show
Teaching experience:
橙品手作／禾沐生活學苑／36號烘焙廚藝／烘焙灶咖動手做甜點／朵雲烘焙廚坊／Amber 手造／Happi2gather Ltd. (HK)／Cebu Cardinal Bakeshop (Philippine)／Casamiel Bakery (China) / Heavenly Sweet Academy (Jakarta Indonesia) / Trio Baking Studio (KL Malaysia) / MiracloMo Studio (Singapore)