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Restaurant

Sisyphus Wood-fired Bread (Vegan)

Sisyphus Wood-fired Bread (Vegan)

WeChat: animator001

Phone:

Map location: 西西弗@素方舟

Region: Around the Ancient City

Distance from ancient city: 1km

Cost per person: 10-40

Category:

Features: A cafe and Western-style restaurant popular with community friends

Other language services:

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My friend Sisitong mentioned this bakery and said it was her favorite vegan bakery. It is very rare to achieve such a taste without using butter, milk, eggs, etc.
Because my knowledge is limited, I have quoted here an excerpt of Dali Eco House’s introduction to Sisyphus, which is very well written.
Original link: Dali Eco Life Guide (May issue)

#02 Good Food

Give repetitive tasks new meaning

Address: Under the big green tree in the Vegetarian Ark Park

Opening hours: Wednesday to Sunday 11:00-19:30

If you need to order bread, please add WeChat: animator001

"The bread in Xiaoyuan is almost exclusively sold by Sisyphus, and the reason is simple: the food there is both tangible and full of flavor ! Let us get to know the people behind the food and their stories.
Three years ago, Naiti and Hu Yuan collected natural materials in a small country courtyard in Huangshan, built their own bread kiln, and began to learn how to make bread and cultivate natural yeast. Later, they longed for the sunshine in Dali and decided to settle here. At the end of September last year, they opened their own bakery in Vegetarian Ark. In the store, Naiti is mainly responsible for adjusting the taste of bread and matching ingredients, while Hu Yuan is responsible for the fermentation and kiln baking of bread.
The shop was named Sisyphus Wood-fired Bread . Neti said that she made bread every day just like Sisyphus pushing a stone up the mountain, over and over again. She also liked Camus' interpretation of the myth of Sisyphus, so she used this name.
The shop makes vegan bread (without milk, eggs, butter, or five pungent vegetables). It looks ordinary but tastes good. They believe that vegan bread is suitable for long-term fermentation at low temperature, which can reveal the flavor of the ingredients themselves. Coupled with the high-temperature baking in the kiln, the aroma of the bread is more refreshing. Kiln baking is just a baking method, and the key to kiln baking bread is still fermentation. The two are now running in well with the bread kiln, but they still have to be careful about the daily kiln firing and temperature control, otherwise they may bake unsatisfactory bread if they are not careful.
Naiti and Hu Yuan hope to make bread not only healthy but also delicious through good fermentation technology and food ingredients. The flours used are French Earl Grey series, Japanese Nissin series, and domestic Xinjiang organic flour. There are many kinds of other auxiliary ingredients, most of which are imported, domestically produced organic or ecologically grown. Currently, the store has: oil-soaked tomato ciabatta, salt and pepper cashew ciabatta, organic whole wheat French country bread, orange chocolate bar bread, organic flax seed cranberry soft buns, coconut white toast, pumpkin toast, whole wheat blackcurrant toast, whole wheat mashed potato buns and whole wheat rose bean paste buns. The two recommend: orange chocolate bar bread, oil-soaked tomato ciabatta, and coconut white toast .
"Salt and Pepper Cashew Ciabatta" has its own story. A couple from Shanghai likes to eat ciabatta. They told Naiti and Hu Yuan about their experience of queuing up to buy pepper cashew ciabatta in Shanghai, and bought pepper for Hu Yuan. So Hu Yuan tried to make it for the Shanghai couple to taste, adjusted the pepper and cashew several times, and finally they liked it. Later, Naiti changed it into a salty bread, and in order to increase acceptance, he also crushed the pepper and added it to the dough, and finally it became the current salt and pepper cashew ciabatta. "

Tip: If you have a great dining experience at a business, please recommend it to us to help other travelers and keep the business running healthily. WeChat: lingjiec, Email: lingjiec@yahoo.com (Many of our recommendations, including cancellations, come from travelers’ feedback)

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