Bread is a beloved staple for many, yet concerns about health often follow indulgence. Why, then, can Europeans eat bread daily as a primary part of their diet — and still stay well? The secret lies not in the bread itself, but in how it’s made.

In Taiwan, bread is a familiar treat. A crispy pineapple bun in the morning or a soft cream bun with coffee in the afternoon is enough to bring a moment of joy. But after that bite of happiness, many worry about excess calories or too much starch. That’s where AlbionWheat comes in — offering bread that’s both satisfying and better for your body.

The European Difference: Bread Made with Time, Not Additives

In Europe, traditional sourdough bread is made using natural wild yeast, without added sugar, oil, or improvers. Whole wheat and rye flours create a dense texture and deep flavor that fills you up — naturally. In contrast, many Asian breads are designed for softness and mass production, often made with high amounts of sugar, oil, and artificial enhancers that may burden the body over time.

AlbionWheat — A Love Story Baked into Every Loaf

Steffi, the founder of AlbionWheat, never imagined she’d enter the world of baking. Formerly in finance, her journey took a new turn after meeting her British husband, Ashley Hines. Living in Taiwan, Ashley found it nearly impossible to find authentic sourdough like the kind from back home. Wanting to comfort him, Steffi began learning how to bake — from scratch.

What started as a gesture of love became a life-changing passion. From taking baking classes to selling at local markets, Steffi poured her heart into creating healthy, traditional bread that her husband — and others — could enjoy every day.

From One Compliment to a Brand Built with Care

One day, a German customer tasted Steffi’s sourdough and said, “This tastes exactly like the bread from my hometown.” That moment became a turning point. Encouraged by the heartfelt compliment, Steffi decided to bring this taste to more people.

Together with a group of like-minded women, she founded AlbionWheat — “Albion” representing the UK, and “Wheat” symbolizing nature’s grains. The brand was born from love, and every loaf carries that same care for health, authenticity, and people.

What Makes AlbionWheat Breads So Different?
Unlike commercial bread, AlbionWheat’s sourdough is:
• Made with natural grains and unbleached flour
• Free from chemical yeast and artificial improvers
• Slowly fermented at low temperatures over time

The result?
A deeply flavorful, naturally chewy bread with low glycemic impact — easier to digest, gut-friendly, and far less likely to cause bloating or reflux. Even those who typically avoid bread find themselves returning for more.
⭐ Sourdough bread is rich in natural probiotics, supports digestive health, and helps regulate blood sugar.

Time Is the Best Oven” — The Beauty of Natural Fermentation

Fresh from the oven, AlbionWheat’s sourdough gives off a subtle tangy aroma. Its golden crust crackles with each bite, while the inside offers a firm yet tender chew that slowly releases the nutty sweetness of real wheat. Every bite invites you to slow down and savor.

Their menu goes beyond the classic loaf — from whole wheat sourdough with notes of nut and grain to options with rustic rye or mild sourness, each one is a unique journey for the palate.

Not Replacing Rice, Just Adding Choice to the Table

“We’re not here to replace Taiwanese staples — we just want to offer another option on the table,” says Steffi. That philosophy lies at the heart of AlbionWheat.

So next time you’re in Xinyi District, drop by AlbionWheat inside plantārium. Come taste the essence of real European sourdough, handcrafted with love, integrity, and time.

📍 Location: B1, No. 327, Songlong Road, Xinyi District, Taipei
🕒 Opening Hours: 10:00–17:30 (Closed Mondays)