Parisian bak­ery pro­vides twist on tra­di­tion

Shanghai Daily - - CITY SCENE - Patsy Yang

Parisian-themed bak­eries come and go in Shang­hai. Af­ter the pop­u­lar Farine on Wukang Road was closed down last year , the neigh­bor­hood has been ab­sent of an aroma of freshly baked bread.

But fear not patis­serie lovers, in a nearby neigh­bor­hood close to the orig­i­nal Farine, a new boulan­gerie called Luneurs has opened.

Luneurs’ owner, Son Quach, has worked in sev­eral French bak­eries and restau­rants and knows how to in­cor­po­rate in­ven­tive twists into the bread and cake-mak­ing tra­di­tion.

“Our value is to of­fer au­then­tic French bread and pas­tries and pick the right prod­ucts to cater to lo­cals’ tastes that usu­ally pre­fer less sweet,” he said.

Most food and bev­er­age com­peti­tors look to the posh ar­eas around Anfu Road and Wukang Road to set up shop but Quach has gone against the grain. He has cho­sen the other side of Huashan Road, which is more quiet and res­i­den­tial to em­bark on his first en­ter­prise.

Quach be­lieves Xingfu Lane on Panyu Road (a pedes­trian com­plex com­posed of of­fices, restau­rants and life­style out­lets) has po­ten­tial.

“The lo­ca­tion goes per­fectly well with our con­cept — a neigh­bor­hood bak­ery wel­com­ing nearby res­i­dents, at any time of the day, who want to get a nice cof­fee with a crois­sant or just take a freshly baked cia­batta back home,” he said.

The 140-square-me­ter space is nicely di­vided into the kitchen and the re­tail space.

Quach com­mis­sioned New Zealand de­sign com­pany Hcre­ates to de­sign the space that gives peo­ple the feel­ing of be­ing in­side an old Parisian in­dus­trial -style bak­ery, which is rem­i­nis­cent of a pro­duc­tion site. It gives cus­tomers an op­por­tu­nity to see bak­ing pro­ce­dures from the kitchen that even­tu­ally end up on dis­play.

The dis­tressed ce­ment walls and the mix­ture of vin­tage brass and con­crete gives off a retro look.

The cen­tral spot dis­plays a well-cu­rated prod­uct se­lec­tion from tra­di­tional French crois­sant, Pan au Choco­lat to rasp­berry tart and ap­ple tatin.

Quach also in­vited a French pas­try mas­ter who got a MOF (Meilleur Ou­vrier de France) ti­tle to cre­ate the recipes for Luneurs.

“We want fresh­ness of prod­ucts so we keep the lim­ited va­ri­eties here in or­der to keep the high­est qual­ity. The bread is baked fresh ev­ery two hours so one can al­ways get the best taste and tex­ture as pos­si­ble,” he said.

The se­lec­tion of pas­tries is su­perb and the cof­fee is strictly cho­sen for its qual­ity. The fresh roasted cof­fee blends — not too bit­ter or too sour — per­fectly with the food prod­ucts, giv­ing a com­plete Parisian break­fast ex­pe­ri­ence.

Never leave Luneurs with­out try­ing its de­li­cious ice creams. Go for salted caramel scoop (20 yuan), and you will not re­gret it.

Above left: The space gives peo­ple the feel­ing of be­ing in­side an old Parisian in­dus­trial-style bak­ery. Above right: French crois­sant and cof­fee — Yang Di

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