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Friend Sisitong mentioned this bakery, saying it's her favorite vegan bakery. Achieving such flavor without butter, milk, or eggs is very rare.
Since my knowledge is limited, here is an excerpt from Dali Eco House's introduction to Xixifu, which is well-written.
Original link: Dali Eco Living Guide (May Issue)
#02 Good Food
Giving New Meaning to Repetitive Work
Address: Under the Big Green Tree in Sufangzhou Park
Opening Hours: Wednesday to Sunday 11:00-19:30
To order bread, add WeChat: animator001
"The bread in our courtyard is almost entirely from Xixifu, for a simple reason: Their food has both shape and spirit! Let's get to know the people behind this food and their stories.
Three years ago, Naiti and Huyuan built their own wood-fired oven in a small mountain village in Huangshan, collecting natural materials, and started learning to make bread and cultivate natural yeast. Later, longing for the sun of Dali, they decided to settle here. At the end of last September, they opened their own bread shop in Sufangzhou. In the shop, Naiti is mainly responsible for flavor adjustment and ingredient pairing, while Huyuan handles fermentation, production, and wood-fired baking.
They named the shop: Xixifu Wood-fired Bread. Naiti says that making bread every day is like Sisyphus pushing a rock up the mountain, repeating endlessly. She also likes Camus's interpretation of the Myth of Sisyphus, so they used this name.
The shop makes vegan bread (no milk, eggs, butter, or pungent vegetables). The appearance is ordinary, but it tastes good. They believe that vegan bread is suitable for low-temperature long fermentation, which can bring out the flavor of the ingredients themselves. Combined with high-temperature wood-fired baking, the bread's aroma is cleaner. Wood-fired baking is just a method; the key to wood-fired bread still lies in fermentation. The two are now well-acquainted with the oven, but daily firing and temperature control still require careful attention, otherwise, they might accidentally produce unsatisfactory bread.
Naiti and Huyuan hope to make bread that is not only healthy but also delicious through good fermentation techniques and ingredient pairing. They use French Moulins Bourgeois series, Japanese Nisshin series, and organic Xinjiang flour from China. Other auxiliary ingredients are diverse, mostly imported, organic, or ecologically grown. Currently, the shop offers: Oil-preserved Tomato Ciabatta, Sichuan Pepper and Cashew Ciabatta, Organic Whole Wheat French Country Bread, Orange Chocolate Stick Bread, Organic Flaxseed Cranberry Soft Bun, Coconut White Toast, Pumpkin Toast, Whole Wheat Blackcurrant Toast, Whole Wheat Mashed Potato Dinner Roll, and Whole Wheat Rose Red Bean Paste Dinner Roll. The two recommend: Orange Chocolate Stick Bread, Oil-preserved Tomato Ciabatta, and Coconut White Toast.
'The Sichuan Pepper and Cashew Ciabatta' has its own story. A couple from Shanghai who love ciabatta told Naiti and Huyuan about their experience of frequently queuing for Sichuan pepper and cashew ciabatta in Shanghai, and bought Sichuan pepper for Huyuan. So Huyuan tried making it for the couple, adjusting the amount of pepper and cashews several times, and they ended up loving it. Later, Naiti turned it into a savory bread, and to improve acceptability, they ground the pepper before adding it to the dough, resulting in the current Sichuan Pepper and Cashew Ciabatta."
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