Bread & Truffle

更新於 2025/5/4

From Sustainability to Sourdough: Jason’s Journey with Bread & Truffle

It started with a piece of dough.

One quiet winter morning in Lille, France, I was kneading a batch of focaccia made with organic flour and extra virgin olive oil. The snow drifted softly outside my window, and inside, the dough began to rise slowly with warmth and breath. That moment crystallized something for me: I wasn’t just baking bread—I was trying to build a life. A life that reflects SUSTAINABILITY, BALANCE, and MEANING.

Hi, I’m Jason. Born in Kaohsiung, Taiwan, now based in Lille, France. I’m a sustainability practitioner, photography lover, and passionate home baker. Over the past 15 years, I’ve worked across continents and sectors—pushing climate action, building partnerships, and exploring how systems change can happen. But in parallel, I’ve always returned to the kitchen, where yeast, flour, and fermentation became my quiet ritual.

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Why I started this blog

In December 2024, I created this space—Bread & Truffle—as both a journal and a compass.
It’s a place to document my journey into baking and entrepreneurship. It’s where stories from around the world meet the slow craft of honest bread. It’s where I experiment with how values like sustainability, locality, and restraint can be expressed not just through policy—but through food.

And it all began with one question:

What if I built something of my own—simple, honest, and rooted in what I believe?

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From corporate sustainability to hands-on dough

For over 15 years, sustainability was not just my job—it was my cause, my compass.
But after navigating various industries and organizations, I felt called to ask:

Could there be another way to live out these values?

So, I chose a different kind of project—starting a bakery concept, grounded in real food and human connection. I’m 36 now, not backed by investors but driven by experience and conviction. It’s not an easy road. But I’ve always believed: you don’t need certainty to begin—you just need to begin.

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What you’ll find here:

• 🥖 Baking experiments: focaccia, savory breads, seasonal flavor pairings (and maybe some sweet?)
• ✍️ Startup notes: creative process, menu building, and the hard parts
• 🌱 Sustainable living: reflections on food, nature, travel, and quiet resistance

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Welcome to Bread & Truffle

This isn’t just about sandwiches. It’s about trying. About building a life with intention.

Thank you for being here. I hope this space offers you warmth, honesty, and maybe even a bit of inspiration.