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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，面包与工业风在此蛮横分明。当然发酵的面团，经过高温烘烤、均匀受热，呈现出好意思满的气象。

店名“共热柴窑”的法语名Au Four，寓意为烘烤，以至店内的陈列齐是真实的面包，彰显了雇主对面包的“富饶”爱好。

店主王志豪说：“第一眼看到这个烟囱时，就被它招引了。我在想，如若能把窑炉班师‘嵌’进烟囱结构里，让它们竟然聚会在沿路，会是一件很酷的事情。据我了解，这么高度的柴窑，在亚洲也并未几见。”

动作别称面包师，王志豪恒久在想考：面包是否也能成为一种艺术抒发？于是，店内的部分桌面、装潢，齐由真实面包制成，让“可食用”与“可不雅看”之间的界限变得暧昧。

最期待的声息当属以面包动作主食的外籍住户。

顾主Emrah Titiz示意：“这里本来等于工业区域，在一个旧表情里打造出这么的环境，将其飘摇为提供好意思食的酬酢场所，特地出色！我心爱面包，是以来尝尝。”

除了脾气柴窑面包，用于烤制披萨的窑炉雷同渴望十足。小麦与奶成品的香气斡旋，萦绕在餐厅中，这么的氛围有一种雷同于猫咪的慵懒。

“挺新奇的，嗅觉和我平常见到的店齐不太一样。有一种相沿、怀旧的好意思，但吃的东西又很可口，特地心爱这种氛围。你看，咱们猫猫齐很心爱！”门客陈女士说。

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，我合计是特出允洽的。进来之后嗅觉不虚此行，制作经过看得很明晰，能感受到食材的极新和用料的至心。”

在法国修业多年后，王志豪回到国内潜心测度面包制作，对原料、工艺细节近乎残酷，同期束缚尝试改革，将面包与中国地点风范聚会。

店主王志豪先容谈：“我来自四川，我内助来自云南，咱们在面包和披萨中，会融入一些云贵川地区的风范，比如木姜子、树番茄、乳扇等，让腹地食材和传统面包本事产生新的可能。”

谈及意见，他笑着说，但愿有一天，能在中国面包领域作念到“塔尖”的位置。对他而言，面包不仅是一门本事，更是一场仍在握续发酵的创作。

Swipe for Chinese version

Reported by Su Nan, Li Xiaokang

Edited by Wang Liwei

Reviewed by Fang Jialu，Shi Sijia，Liu Kenbo