The founder of Eastern Europe Yanxuan, Chef Nik, is from Croatia and graduated from the French Le Cordon Bleu school. He has worked in the United Kingdom, Ireland and Brazil throughout his career, worked as a chef in a Michelin-starred kitchen, and has settled in Taiwan since 2016.

Chef Nik has transformed the exquisite French style into pure and natural handmade food. Using live kefir bacteria from Germany, paired with Taiwanese conscience Yimei fresh milk and sugar-free soy milk, and slow fermentation by hand. Every time you make it with your own hands, it is full of love and meticulous maintenance, because you deserve gentle and careful care.