As spring blossoms across Beijing, the city's streets are alive with the aroma of freshly baked bread. The annual Beijing Bread Festival, now in its eighth year, has transformed into a hub for culinary enthusiasts eager to savor artisanal creations. From sourdough infused with jujube to flaky croissants dotted with red bean paste, the event showcases a fusion of international techniques and local flavors.
Baker Chen Jie, who runs a family-owned bakery in Dongcheng District, told KhabarAsia: 'This festival isn't just about selling bread – it's about sharing stories through dough. Many young bakers are blending European methods with ingredients like Sichuan peppercorns and black sesame.' The event features workshops on fermentation science and live demonstrations by master bakers from across Asia.
Visitors, including international tourists and local families, queued for limited-edition creations like milk bread shaped like panda cubs. Food blogger Lyne Lin noted: 'What started as a niche gathering has become a celebration of Beijing's evolving food identity – where tradition meets global influences.'
