Shuang had always been adventurous in food and cooking. The first breads he made were the Chinese mantou (a soft, steam bun without filling), baozi (steam or pan-fried buns with veggie or meat fillings), and dabing (pan fried flat dough). Throughout the years, he also perfected his own versions of bagel and pizza dough. About half a year before his death, Shuang took a keen interest in artisan bread baking. He tried baking many types of bread: ciabatta, focaccia, challah,...Sometimes, he would wake himself up in the middle of the night just to complete certain steps of the recipe so the bread could be freshly baked at breakfast. He took a scientific approach to his endeavor, meticulously analyzing the size of air pockets and liquid contents in dough, taking notes on proofing time, experimenting with different types of flour and baking utensils. His biggest reward was to enjoy the almost always delightful end results with his family and friends.