German Business and Career Expo 2026

日期： 2026 年 4 月 22 日 地點： 香港浸會大學 (HKBU) 合作方： 德國駐港總領事館 (German Consulate General Hong Kong) 與 HKBU 聯合主辦，Munch 策劃。

「那天早上，帶了一整車前一晚剛出爐的黑麥酸種，塞滿了 GogoVan。切片、包裝、裝車，動作快到像是在執行某種儀式。除了麵包，我還準備了黑菲爾乳酪醬、橄欖油和脆片，甚至搬來了整罐朋友親手做的德國酸菜和新鮮酵母。現場大家吃得很開心，最後整堆麵包全部清空。看著大家滿足的表情，這比什麼數據回饋都來得真實。」

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"From the oven to the GogoVan. That morning was a blur of slicing, packing, and prepping—a ritual of preparation. With my rye sourdough, house-made Kefir cream, and a batch of my friend’s sauerkraut, we were ready. Seeing everything get cleared out by the crowd was the ultimate validation. No metrics can match the look of genuine satisfaction on a person’s face."

出差回顧: 大館裡的非常香港：空間是麵團，我們是野生酵母

2024 年 7 月，我暫離長洲的麵粉糊，來到中環大館，參與由「非常香港」（Very Hong Kong）主辦的「將空間變成辦法」亞洲地方營造交流大會（Everything's in PLACE Asia Placemaking Convention）。

這場活動匯聚了一群在城市夾縫中尋找可能性的「空間」。現場除了我們，還有許多各路好手與參展單位，包括我的老朋友, 窗口巷 Window Alley

空間與酸種的玄學：大館石階上的微氣候

一個烤麵包的，為何跑去聽城市空間改造？

因為做酸種麵包（Sourdough）和地方營造（Placemaking）本質上是同一門玄學。沒有酵母的麵團只是死氣沉沉的死麵；沒有人互動的鋼筋水泥，也只不過是巨型墳場。

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看看大館的洗衣場石階。主辦方沒有砸重金裝潢，僅用回收木箱、坐墊與幾盆植物，就像撒下了一把高活性的酵母，瞬間改變了這冰冷過道的「微氣候」。原本匆忙的香港人竟然願意停下腳步，讓「過道」發酵成了「聚腳點」。

把荒廢角落轉化為社區心臟，就像我們在處理高水合（High Hydration）麵團——你不能硬碰硬，你得順著它的筋性去折疊它、引導它。

結語：長洲島上的野生酵母

大館的實驗讓我反思「長洲哨牙刀」的存在意義。我們賣的從來不只碳水化合物，而是用麵包微酸的香氣，把長洲街坊與島外的靈魂，通通揉進我們這個小空間裡。

我們試圖在香港這塊巨大、有點乾硬的麵團中，注入一點不安分的野生酵母，讓它重新產生呼吸的氣孔。

(下次來長洲，別只拿了麵包就走。留下來坐坐，你可能就是我們下一個空間實驗的關鍵成分。)

SourPost - Very Hong Kong at Tai Kwun: Space is the Dough, We are the Wild Yeast

[Prologue: The Gathering of Space Hackers]

In July 2024, I stepped away from the floury mess in Cheung Chau and headed to Tai Kwun in Central for the "Everything's in PLACE Asia Placemaking Convention" organized by Very Hong Kong.

This event gathered a group of "space hackers" looking for possibilities in the city's crevices. Besides us, there were many other experts and exhibitors, including my old friend Window Alley

The Metaphysics of Space and Sourdough: The Microclimate on Tai Kwun's Steps

Why would a baker attend a convention on urban space transformation?

Because making sourdough and placemaking are essentially the same metaphysics. Dough without yeast is just a lifeless lump; concrete without human interaction is merely a giant graveyard.

Look at the laundry steps at Tai Kwun. The organizers didn't spend a fortune on decoration. Using just recycled wooden crates, cushions, and a few potted plants—like sprinkling highly active yeast—they instantly changed the "microclimate" of this cold corridor. Hurried Hong Kongers were actually willing to stop, allowing the "passageway" to ferment into a "gathering spot."

Transforming an abandoned corner into the heart of a community is like handling high-hydration dough—you can't force it; you have to fold and guide it according to its gluten structure.

Epilogue: The Wild Yeast on Cheung Chau Island

The experiment at Tai Kwun made me reflect on the existence of "Cheung Chau Sourdough" (Wakin Bakin). We never just sell carbohydrates; we use the slightly sour aroma of bread to knead the souls of Cheung Chau neighbors and outsiders into our small space.

We are trying to inject a bit of restless wild yeast into this massive, somewhat dry and hard dough of Hong Kong, allowing it to regenerate breathing pores.

(Next time you visit Cheung Chau, don't just grab your bread and leave. Stay and sit for a while; you might just be the key ingredient in our next spatial experiment.)

Moody Visual Studio：一個「持刀者」的影像矩陣

當人們稱呼我為「Slasher」（斜槓族 / 多元職業身分者）時，我通常會在心裡冷笑一下。在電影辭典裡，Slasher 指的是那種手持利刃、在黑暗中神出鬼沒的殺人狂。某種程度上，這個字極度精準——只不過，我手裡拿的是那把在長洲切開酸種麵團的「哨牙刀」，而我試圖謀殺的，是這個時代的「遺忘」。

我是一個被酵母奴役的麵包師，也是一個在代碼與像素中建構虛擬宇宙的視覺工匠。這聽起來像精神分裂，但如果你看懂了我的矩陣，就會發現這是一場極其優雅的共生。

為什麼要經營 MoodyVisual？對抗單向的崩塌

時間是一場單向的崩塌。我從 2012 年在 WordPress 留下第一個時間戳記（ https://wallacecwko.wordpress.com/ ）開始，就清楚知道一件事：在這個資訊碎片化的時代，沒有被記錄下來的東西，等於從未存在。

麵包是一種注定要消亡的藝術。麵粉變成了麵包，經歷了完美的膨脹、焦糖化，然後在幾個小時內被咀嚼、吞嚥，化為虛無。如果我只是一個麵包師，我的心血每天都在物理世界裡灰飛煙滅。

這就是 www.wakinbakin.life/moodyvisual 必須存在的原因。我的科技底蘊與視覺觸覺，是保存這場有機發酵的「福馬林」。我經營網站、拍攝那些微觀的氣泡與光影，並非為了炫耀「我曾經做過什麼」，那是一個墓誌銘，也是一個證據。它證明了那些麵包曾經存在過，證明了我對抗過工業化的無聊。

發酵矩陣：從酵母到代碼的閉環

很多人以為我轉行去長洲做麵包，是放棄了科技與視覺。錯了，我只是把它們升級成了更高維度的工具。

我的生存矩陣是這樣運作的：

Yeast（酵母） ➔ Bread（麵包） ➔ People（人與社區） ➔ Storytelling & Tech（視覺與科技紀錄）

酵母轉化了麵粉，麵包成為了媒介。這塊帶著長洲海風酸味的麵包，帶我走出了廚房，讓我遇見了竹編藝術家 Louis To Wun、策展人 Nissa Bella；讓我走進了 PMQ 味道圖書館、德國領事館的文化對話，甚至帶著麵團走到 NGO 與社區長者的面前。

如果沒有 MoodyVisual 的視覺與科技能力，這些相遇只會是隨風而逝的閒聊。但我能用鏡頭捕捉這些瞬間，用代碼在 Wakinbakin.life 上建立起一個立體的檔案庫。光影變成了情感的載體，數據變成了文化的座標。我用科技，讓長洲的酵母在虛擬伺服器裡得到了永生。

現實的引力：Slasher 的「搵食」之道

當然，哲學不能當飯吃，我們終究要面對地心引力與生存的重量。我依然活躍於這兩端，因為它們共同構成了我的商業生態系：

1. 實體的溫度：我在長洲賣出爐麵包、提供島外直送；我在 350 呎的哨牙坊裡開班（SourClass），教人如何被酵母奴役；我帶著工具出差，為 NGO 與機構主持發酵講座。這是我的「入世」。

2. 虛擬的降維打擊：我依然承接 MoodyVisual 的視覺與多媒體專案、網頁設計。當藝術家或品牌老細看到一個能把微小酵母拍出宇宙深度、能把麵包哲學寫成優雅代碼的人，他們買單的不再只是「設計費」，而是這份看透世俗的「品牌底蘊」。

沒有太多時間浪費在陳詞濫調上。我依然是一個 Slasher，手持哨牙刀，一刀切開虛擬與現實的界線。如果你對這種發酵哲學或視覺重塑感興趣，歡迎來長洲找我吃一口包，或者，把你的品牌交給 MoodyVisual 的鏡頭。

這是我在這個消逝的宇宙裡，留下的證據。

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MoodyVisual: A "Slasher's" Visual Epitaph and the Fermentation Matrix

When people call me a "Slasher" (slashie / multi-hyphenate), I usually sneer a little on the inside. In the cinematic dictionary, a Slasher is a knife-wielding maniac lurking in the dark. In a way, the word is extremely precise—except the blade in my hand is the lame I use to score sourdough on Cheung Chau island, and what I am trying to murder is the "forgetting" of our era.

I am a baker enslaved by wild yeast, and a visual craftsman building virtual universes in code and pixels. It sounds schizophrenic, but if you understand my matrix, you will see it is a deeply elegant symbiosis.

Why run MoodyVisual? Fighting a one-way collapse.

Time is a one-way collapse. Ever since I left my first time stamp on WordPress back in 2012 ( https://wallacecwko.wordpress.com/ ), I’ve known one thing clearly: in this era of fragmented information, anything unrecorded might as well have never existed.

Bread is an art destined to perish. Flour transforms into a loaf, achieves perfect oven spring and caramelization, only to be chewed, swallowed, and reduced to nothingness within hours. If I were merely a baker, my life's work would physically turn to dust every single day.

This is exactly why www.wakinbakin.life/moodyvisual must exist. My tech background and visual intuition serve as the "formaldehyde" preserving this organic fermentation. I run websites and capture the microscopic bubbles and light—not to brag about "what I've done," but to create an epitaph and provide evidence. It proves that these loaves existed; it proves I fought against industrial boredom.

The Fermentation Matrix: A Closed Loop from Yeast to Code

Many assume my move to Cheung Chau to bake bread meant abandoning technology and visuals. Wrong. I simply upgraded them into higher-dimensional tools.

My survival matrix works like this:

Yeast ➔ Bread ➔ People (Community) ➔ Storytelling & Tech (Visual & Tech Documentation)

Yeast transforms flour; bread becomes the medium. This sourdough, carrying the sea breeze of Cheung Chau, led me out of the kitchen. It connected me with bamboo artist Louis To Wun and curator Nissa Bella; it brought me to the PMQ Taste Library, cultural dialogues at the German Consulate, and even brought my dough to NGOs and elderly communities.

Without the visual and tech capabilities of MoodyVisual, these encounters would be nothing but chatter in the wind. But I use my lens to capture these moments and code to build a multidimensional archive on Wakinbakin.life. Light and shadow become carriers of emotion; data becomes cultural coordinates. I use technology to grant the wild yeast of Cheung Chau immortality on a virtual server.

The Gravity of Reality: A Slasher's Way of Making a Living

Of course, philosophy doesn't put food on the table. We must eventually face the gravity of reality and the weight of survival. I remain highly active on both ends because together, they form my commercial ecosystem:

1. The Warmth of the Physical: I sell freshly baked bread on Cheung Chau with island-to-city deliveries; I run "SourClass" in my 350-square-foot studio, teaching people how to be enslaved by yeast; I travel with my tools to host fermentation workshops for NGOs and institutions. This is my grounded reality.

2. The Dimensional Strike of the Virtual: I still take on MoodyVisual's visual, multimedia, and web design projects. When an artist or brand owner sees someone who can capture the cosmic depth of microscopic yeast and write bread philosophy into elegant code, what they are paying for is no longer just a "design fee"—it is a profound "brand foundation" that sees through the mundane.

There’s no time to waste on clichés. I am still a Slasher, holding my lame, slicing cleanly through the boundary between the virtual and the real. If you are intrigued by this fermentation philosophy or visual reimagining, come to Cheung Chau and share a bite of bread with me. Or, leave your brand in the hands of MoodyVisual's lens.

This is the evidence I leave behind in this fading universe.

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