Baked to a luminous golden hue, the crust is delicately crisp, with a thin, crackling base created as butter meets high heat. The interior reveals a soft yet gently resilient crumb, preserving the fine, airy structure and natural moisture achieved through slow fermentation.

A touch of French flour is folded into the dough, enhancing its aromatic wheat character and lending a refined depth.

At the heart, a generous core of Fleur de Sel butter from the esteemed French butter house Le Gall slowly melts into the crumb. Traditionally barrel-churned, the butter offers a silky texture and profound dairy richness, finished with Fleur de Sel harvested from Guérande. This exceptional sea salt brings a pure, delicate mineral note that gently heightens the natural sweetness of butter and wheat.

外皮金黄，底部经黄油高温烘烤形成迷人的薄脆口感；内部柔软中带着弹韧，保有麵糰自然发酵后的细緻气孔与湿润度。

麵糰中特别混入部分法国麵粉，提升天然小麦的香气与层次，让每一口都带着温润却清晰的穀物风味。

中心包裹的黄油选用来自法国百年品牌 Le Gall 的顶级盐之花黄油。其黄油以传统木桶搅製（barrel-churned）工法製成，质地细緻、乳香浓郁，并添加了法国 Guérande 的 Fleur de Sel（盐之花）。这种高品质海盐带有纯淨而细腻的矿物气息，为整体风味收尾，衬托出奶油与小麦的自然甘甜。

简单，却层次分明。
这是一款回归原味、却极致讲究的海盐麵包。