Stay focused, people! 
Guy
Regarding Flavorfield: I am pleased that @Andrew found something tolerable there, as I find that chain—which does a roaring trade—sells mostly unpalatable industrial fare.
I’ll never forget one of the Robuchon bakers (was it Nakamura? I’ve lost track) referring to their bread as “garbage.” 
For better or for worse, this chain does have a presence in Kaohsiung. I will not post their address here, as this would be akin to cheering on 7-11 or something.
Guy
I might end up retracting this opinion anyway. I bought one yesterday actually and ate it today with breakfast after writing the above comments, and this time I found it to be nothing special. It didn’t have the same flavor as I remember from the last 5–6 times and it was a bit too dry. So either the quality is inconsistent or I shouldn’t have left it overnight. 
I’m not familiar with the chain in general and seldom go to Sogo. I just happened to try it once and was impressed so went a few more times, but this time not so much. As I wrote above, most of the other items there looked weird/unpleasant (I didn’t do much browsing because I suspected it would make me nauseous).
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There’s a been a lot of unevenness in the food and beverage industry of late. I’m not surprised your experience was uneven. It’s the places that can actually retain some sense of quality control that impress me. For all sorts of reasons (workers coming and going, complications with importing goods, etc) this is not at all easy to do nowadays.
Guy
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2 posts were merged into an existing topic: The Forumosan Recipe Thread
this is a good one, a few like this in town like La Maison berry too!4
p.s. saw your traffic post, hope you recover as best you can. Roads really awful compared to when I was in Ireland/EU, always sad to hear news like this.
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Grovbrodhuset and 麥葉 酸種麵包 are both Scandinavian style bakeries and do a mean sour dough using all the right flours and methods. The latter is temporarily closed and it would be a reasonable assumption that he trained at Grøvbrodhuset before attempting to venture out on his own. The (in)famous Wu Pao Chun continues to woo customers with his exorbitant prices. A smaller bakery that doesn’t chuck sugar in everything is Alana’s on Xinguang road.
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Did you, if yes what did you try?
here is my post visited yesterday
Haven’t made it there yet. Looks like they’re closed until Thursday
For retail sales, yes. Open 3 days a week. (Today, Fridays, THR)
The odds that I will want bread, be in that area or able to go, think about them, and all this will happen during their open hours, is basically zero.
Good for them that their business is so successful they can take 4 days a week off.
Last time I was there, they were trying new bread recipes. Their pumpkin pie is the bomb.
They are not so lazy, hard working from what I know only a few days off. They spend most of time to make the products they sell, and less time on counter time.
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you said they’re only open for business 3 days a week, so business must be good. Laziness has nothing to do with it
I mentioned for RETAIL 3 days, they have other days trade work and making products. You mention they have four days off, that not true. A food eatery may open a few hours, does not mean the rest of the time they are not working.
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So is their model primarily wholesale, i.e. selling to other businesses?
Guy
Whatever it is, sounds like they don’t need my money. In fact, if they’re so busy I’ll delete the map flag so I don’t disturb them 
No more comments here in KHH food section for me, it seems the more I say the worse it is for the small business. I wanted to say good things but seems I write wrong and people think different from I thought.
I’m sure for someone who lives in that area, the recommendation is useful