丰山可麗露

一顆甜點的職人修行
這次的拍攝，我們選擇讓光影與細節說話。

從手工麵糊低溫熟成、反覆試煉的烘焙曲線，到每一口都保有酥脆外殼與濕潤氣孔的理想比例

——

這不是快速量產的甜點，而是時間與技藝淬鍊的結晶。
不論是自然光下的花影交錯，還是排列如工藝展示的可麗露，我們看見的是一位甜點職人的專注與堅持。

專注於「只做一件事」，也因而把每一顆可麗露做到極致。

Feng Yama Canelé

For this shoot, we let light and detail do the talking.

From slow-aged batter and precisely tuned baking curves, to the perfect contrast of crisp caramelized shells and tender, honeycombed centers

—

this isn’t mass production. It’s patience, practice, and pure craft.

Whether beneath soft natural light or lined up like edible sculptures,

each canelé tells the story of a maker devoted to one thing—doing it exceptionally well. And through this dedication,

each pastry becomes more than dessert; it becomes an expression of mastery.

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Client｜丰山可麗露
Photographer｜Ryzn Chang
Camera｜Sony A7R5
Studio light｜Elinchrom