French Brick-Oven Bread 丨香晕！老厂房藏着法国柴窑面包

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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，阳光洒进得丘供热站艺术区。70米高的大烟囱下，是一砖一瓦均从法国运来的窑炉，面包与工业风在此相得益彰。自然发酵的面团，经过高温烘烤、均匀受热，呈现出完美的状态。

店名“共热柴窑”的法语名Au Four，寓意为烘烤，甚至店内的陈设都是真实的面包，彰显了老板对面包的“绝对”热爱。

店主王志豪说：“第一眼看到这个烟囱时，就被它吸引了。我在想，如果能把窑炉直接‘嵌’进烟囱结构里，让它们真正结合在一起，会是一件很酷的事情。据我了解，这样高度的柴窑，在亚洲也并不多见。”

作为一名面包师，王志豪始终在思考：面包是否也能成为一种艺术表达？于是，店内的部分桌面、装饰，都由真实面包制成，让“可食用”与“可观看”之间的界限变得模糊。

最期待的声音当属以面包作为主食的外籍居民。

顾客Emrah Titiz表示：“这里原本就是工业区域，在一个旧场地里打造出这样的环境，将其转变为提供美食的社交场所，非常出色！我喜欢面包，所以来尝尝。”

除了特色柴窑面包，用于烤制披萨的窑炉同样生机十足。小麦与奶制品的香气交融，萦绕在餐厅中，这样的氛围有一种类似于猫咪的慵懒。

“挺新奇的，感觉和我平时见到的店都不太一样。有一种复古、怀旧的美，但吃的东西又很好吃，非常喜欢这种氛围。你看，我们猫猫都很喜欢！”食客陈女士说。

自媒体博主范女士告诉记者：“窑炉烧烤的面包开在这个厂里，我觉得是特别合适的。进来之后感觉不虚此行，制作过程看得很清楚，能感受到食材的新鲜和用料的诚意。”

在法国求学多年后，王志豪回到国内潜心研究面包制作，对原料、工艺细节近乎苛刻，同时不断尝试创新，将面包与中国地方风味结合。

店主王志豪介绍道：“我来自四川，我老婆来自云南，我们在面包和披萨中，会融入一些云贵川地区的风味，比如木姜子、树番茄、乳扇等，让本地食材和传统面包技艺产生新的可能。”

谈及目标，他笑着说，希望有一天，能在中国面包领域做到“塔尖”的位置。对他而言，面包不仅是一门手艺，更是一场仍在持续发酵的创作。

Swipe for Chinese version

Reported by Su Nan, Li Xiaokang

Edited by Wang Liwei

Reviewed by Fang Jialu，Shi Sijia，Liu Kenbo