French Brick-Oven Bread 丨香暈！老廠房藏著法國柴窯面包

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On a autumn afternoon, sunlight streams into the De Qiu Heating Station Art District. Beneath a 70-meter-high chimney stands a brick oven, with every brick and tile transported from France. Here, freshly baked bread meets raw industrial architecture, creating a space where warmth and history quietly converge. Naturally fermented dough is baked over high heat, allowing it to cook evenly and develop a perfectly balanced texture.

The bakery’s name, Au Four, meaning “in the oven” in French.Even the decor inside the shop features real bread, reflecting the owner’s "absolute" passion for it.

Owner Wang Zhihao: “The first time I saw this chimney, to be honest I was immediately drawn to it. I wondered how amazing it would be to integrate a brick oven directly into such a structure. As far as I know, ovens of this height are rare even across Asia.”

As a baker, Wang has always believed that bread can be a form of art.That idea is reflected throughout the space, where visitors are encouraged not just to eat, but to observe and experience bread in a different way.

The bakery has also become popular among foreign residents who consider bread a staple of their daily diet.

Consumer Emrah Titiz: “ I think the location is good in a way, because this area used to be purely industrial. Turning it into a place where people gather, eat, and socialize is wonderful. I love bread, so I was really excited to try it here.”

Beyond the signature brick-oven bread, the pizza oven brings its own vitality. The aroma of wheat and dairy fills the space and lingers in the restaurant, giving the old factory a relaxed, cat-like atmosphere.

Customer Ms. Chen: “It's quite novel. It feels fresh and different from ordinary shops. There’s a kind of retro, slightly weathered and nostalgic beauty here—and the food is genuinely good. I really love the atmosphere. Look, even our cats love it!”

Self-media blogger Ms. Fan: “Wood-fired bread feels especially right in this factory setting. Seeing the baking process so clearly, you can tell the ingredients are fresh and thoughtfully chosen.”

After years of studying in France, Wang returned to China and devoted himself fully to bread-making. He is meticulous about ingredients and techniques, whileconstantly experimenting with new ideas—particularly by blending bread with regional Chinese flavors.

Owner Wang Zhihao: “I’m from Sichuan, and my wife is from Yunnan.In many of our breads and pizzas, we incorporate flavors from Yunnan, Guizhou, and Sichuan—ingredients like litsea cubeba, tamarillo, and rubing cheese. It’s about letting local flavors meet traditional bread-making.”

When asked about his goal, Wang smiles. He hopes to reach the very top tier of bread-making in China. For him, bread is not just a craft—but an ongoing process of fermentation, exploration, and creation.

秋日的午后，陽光灑進得丘供熱站藝術區。70米高的大煙囪下，是一磚一瓦均從法國運來的窯爐，面包與工業風在此相得益彰。自然發酵的面團，經過高溫烘烤、均勻受熱，呈現出完美的狀態。

店名“共熱柴窯”的法語名Au Four，寓意為烘烤，甚至店內的陳設都是真實的面包，彰顯了老板對面包的“絕對”熱愛。

店主王志豪說：“第一眼看到這個煙囪時，就被它吸引了。我在想，如果能把窯爐直接‘嵌’進煙囪結構里，讓它們真正結合在一起，會是一件很酷的事情。據我了解，這樣高度的柴窯，在亞洲也并不多見。”

作為一名面包師，王志豪始終在思考：面包是否也能成為一種藝術表達？于是，店內的部分桌面、裝飾，都由真實面包制成，讓“可食用”與“可觀看”之間的界限變得模糊。

最期待的聲音當屬以面包作為主食的外籍居民。

顧客Emrah Titiz表示：“這里原本就是工業區域，在一個舊場地里打造出這樣的環境，將其轉變為提供美食的社交場所，非常出色！我喜歡面包，所以來嘗嘗。”

除了特色柴窯面包，用于烤制披薩的窯爐同樣生機十足。小麥與奶制品的香氣交融，縈繞在餐廳中，這樣的氛圍有一種類似于貓咪的慵懶。

“挺新奇的，感覺和我平時見到的店都不太一樣。有一種復古、懷舊的美，但吃的東西又很好吃，非常喜歡這種氛圍。你看，我們貓貓都很喜歡！”食客陳女士說。

自媒體博主范女士告訴記者：“窯爐燒烤的面包開在這個廠里，我覺得是特別合適的。進來之后感覺不虛此行，制作過程看得很清楚，能感受到食材的新鮮和用料的誠意。”

在法國求學多年后，王志豪回到國內潛心研究面包制作，對原料、工藝細節近乎苛刻，同時不斷嘗試創新，將面包與中國地方風味結合。

店主王志豪介紹道：“我來自四川，我老婆來自云南，我們在面包和披薩中，會融入一些云貴川地區的風味，比如木姜子、樹番茄、乳扇等，讓本地食材和傳統面包技藝產生新的可能。”

談及目標，他笑著說，希望有一天，能在中國面包領域做到“塔尖”的位置。對他而言，面包不僅是一門手藝，更是一場仍在持續發酵的創作。

Swipe for Chinese version

Reported by Su Nan, Li Xiaokang

Edited by Wang Liwei

Reviewed by Fang Jialu，Shi Sijia，Liu Kenbo