Loaf & L'œuf goes beyond sounding catchy. I got into bread and tennis around the same time, and just kept at both. Somewhere along the way it all started to feel similar — a lot of repetition, small adjustments, trying again.
Loaf & L'œuf is basically that, in bread form, with different bread moods — crusty loaves, pillowy shokupan, it's all about finding that sweet spot.
My staples are here to stay — but I am always experimenting. New flavors drop with the seasons and whenever inspiration strikes. Stay tuned.
Inspired by 酒酿桂花, that fermented rice-and-osmanthus dim sum dessert.
Our sakadane starter (rice + koji) lends an effervescent, clean crumb. Folded with dried osmanthus for floral scent.
Mild. Floral. An unreturnable serve. 🎾
✨ NEW ✨
Inspired by 黒にんにく — black garlic slow-aged for weeks until sweet and jammy.
Three fermentations in one loaf.
Dark. Umami-rich. The Asian-pantry answer to pumpernickel.
Premium Japanese bread flour — finer milled, higher moisture absorption than anything Western.
Cloud-soft crumb. A crust that tears without a fight. Organic whole milk. No shortcuts. Quiet. Perfect. The baseline you keep coming back to. 🍞
Four madeleines per box, one weekly flavor. We rotate seasonally — think matcha, hojicha, brown butter, yuzu. Baker's choice each week
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