Po’s Atelier, a new bakery in Hong Kong, is located on a tiny lane in the city’s Sheung Wan neighbourhood

在墙纸上，我们对日常生活的期望和建筑、时尚或艺术的期望一样高。因此，当我们在香港上环社区的一条小巷上发现新开的“宝洁报”时，我们请创办人、艺术总监郑海泉和摄影师乔纳森·莱琼胡夫德(Jonathan Leijonhufvud)制作一种特殊的墙纸*面包。

这两人是在伦敦学习摄影时相遇的，在参观了日本的一些精品面包店之后，他们被启发开了这家面包店和咖啡店，那里有极简主义的室内装饰和定制的金色木材柜台。他们与著名的日本面包师Masami Asano合作，创造出他们独特的法国-日本工匠面包系列，所有这些都是从零开始在现场烘烤的。

的制作方法

配料：100克未漂白面粉(最好是去皮生粉T65或Nisshin Seifan)2g盐2g干酵母0.5g糖70克水1整番茄或12种樱桃番茄少量新鲜草本植物(如罗勒)

将面粉、盐、酵母、糖和水低速搅拌8分钟，第一次发酵5分钟，让面团在室温(24-25°C)下搅拌45分钟，然后压紧面团，使气泡逸出，然后形成平板第二发酵：在室温下再加热30分钟，将烤箱加热至185℃。面团切成80克楔形，压平成所需形状，然后将切成薄片的番茄片压在托盘上，在烤箱里烤15分钟，看看是否有一种均匀的金黄色，再洒上新鲜的草本植物来品尝。

We asked the founders, art director Vincent Cheng and photographer Jonathan Leijonhufvud, to create a special Wallpaper* bread, pictured here

The contemporary frontage of Po's Atelier 

Inside, the bakery boasts minimalist interiors...

... and bespoke blonde-wood counters

Founders Cheng and Leijonhufvud were inspired by the interiors of some of Japan’s boutique bakeries

The duo have partnered with renowned Japanese master baker Masami Asano to create their distinctive range of French-Japanese artisan breads

The entire range is baked from scratch on site

One of the French-Japanese artisan breads at Po's Atelier

One of the French-Japanese artisan breads at Po's Atelier

One of the French-Japanese artisan breads at Po's Atelier

The simple and stylish packaging for Po's Atelier is in keeping with the bakery's aesthetic

keywords:Po’s Atelier, new bakery, Hong Kong, Sheung Wan neighbourhood, bread, cake, recipe, artisan

关键词：阿泰尔，新面包店，香港，上环邻里，面包，蛋糕，食谱，工匠