Perma Bakery

Perma Bakery Propounding the benefits of permaculture, this French-owned establishment deals in organic breads with courteous and warm service. A real awesome treats!

Following the french country baking technique, Perma breads are handmade with homemade sourdough without any of the preservatives and additives commonly found in local-run bakeries. Perma Bakery offers a bevy of French breads, including Baguette(RMB12), Croissant(RMB 14), or walnut bread, Stone Milled Whole Wheat Country Bread(RMB 70/kg). The varieties of bread may change from time to time becaus

e they are keen on using seasonal ingredients. When it is the season of apple, don’s miss their seasonal limited “Tarte aux Pommes (apple tart)”, which on the flaky multi-layered pastry puff, garnished with rows of fresh sliced wild apples from Loess Plateau and glazed with apricot jelly. Tucked away on Jian She 5 Malu near Garden Hotel, the cozy bakery is also a pleasant spot for a cheerful sandwich lunch or an afternoon break when you're in the area. Open every day from 8 to 8 except Mondays.

First snow first winter since long ago… At any season, view from the school is still amazing! 🤩
04/12/2025

First snow first winter since long ago…
At any season, view from the school is still amazing! 🤩

Fin de formation et remise des diplômes ! Un grand bravo au tout premier groupe qui a commencé l’aventure en même temps ...
30/11/2025

Fin de formation et remise des diplômes ! Un grand bravo au tout premier groupe qui a commencé l’aventure en même temps que moi en tant que formateur. Quelle expérience incroyable : des défis, des fous rires, des progrès et de belles victoires ! Je suis super fier de vous tous. Je vous souhaite une aventure aussi belle que gourmande dans le monde de la boulangerie ! Training wrapped, diplomas delivered! Big shout-out to the very first group that kicked off their journey at the same time I started mine as a trainer. What an adventure — challenges, laughs, progress, and so many wins. Super proud of you all! Wishing everyone an exciting and delicious future in the world of bakery .capitaine !

A chilly –5°C morning walk by the school before heading to work — the perfect way to set the tone for a great day at the...
28/11/2025

A chilly –5°C morning walk by the school before heading to work — the perfect way to set the tone for a great day at the bakery! Ballade matinale en face de l’école, sous -5 degrees avant de bo**er rien de mieux pour passer une bonne journée au fournil!

🇬🇧 For some time now, a new adventure has been unfolding for me, far from the bustling streets of Canton and the daily w...
13/11/2025

🇬🇧
For some time now, a new adventure has been unfolding for me, far from the bustling streets of Canton and the daily whirlwind of my professional life in China.
There are moments when returning to one’s roots becomes essential — to breathe, to recentre oneself, to grow in a different way.

It is in the Alpes-de-Haute-Provence, at the International School of Bakery, that I chose to set down my bags and anchor this new chapter.
Taking on the role of instructor means accepting the call to pass on knowledge and guide others, but also to keep learning, to question one’s own certainties, and to be reshaped by the journey.

A turning point, indeed — deliberate, profound, and necessary — to move forward with greater meaning and clarity.

⸻

🇫🇷 Depuis quelque temps déjà, une nouvelle aventure s’est ouverte à moi, loin de l’effervescence de Canton et du tumulte quotidien que générait mon activité en Chine.
Il est des moments où le retour aux sources devient nécessaire — pour respirer, se recentrer, grandir autrement.

C’est dans les Alpes-de-Haute-Provence, à l’École internationale de boulangerie, que j’ai choisi de déposer mes valises et d’ancrer ce nouveau chapitre.
Y endosser le rôle de formateur, c’est accepter de transmettre et de guider, mais aussi d’apprendre encore, de questionner ses propres certitudes, et de se laisser transformer par le chemin.

Un tournant, oui — assumé, profond, essentiel — pour avancer avec plus de sens et de clarté.

Country bread by Perma Bakers!
06/06/2025

Country bread by Perma Bakers!

Keep sharing, teaching and spreading French bread culture… and all in chinese… quite challenging but one more amazing ex...
31/05/2025

Keep sharing, teaching and spreading French bread culture… and all in chinese… quite challenging but one more amazing experience at “Wheat Bread College” in Jiangxi Yingtan… thanks to the wonderful team of teachers and students for the interest and support!继续分享、传授和传播法式面包文化……而且全程用中文交流……确实是一个挑战，但在江西鹰潭的「小麦面包学院」又度过了一段精彩的经历。
感谢这群充满热情与支持的老师和学生们！

Back to the fournil after my short trip to Shanghai… Tested some new flour rye T170, and some new recipes from with flo...
23/05/2025

Back to the fournil after my short trip to Shanghai…
Tested some new flour rye T170, and some new recipes from with flour from

Shanghai “Bakery China” is always a great time for bakery industry to see the improvement of the bakers’ skills, to fin...
20/05/2025

Shanghai “Bakery China” is always a great time for bakery industry to see the improvement of the bakers’ skills, to find new ideas and to meet new people.
Had a chance to meet and work with great bakers from China, Singapour, Korea for the jury of a local competition, and by chance, our booth was just next to one of the most famous pastry chef nowadays

Bitter almond tofu flan , made as the famous Cantonese dessert… perfect match with a great pie crust. Not too sweet, jus...
20/03/2025

Bitter almond tofu flan , made as the famous Cantonese dessert… perfect match with a great pie crust. Not too sweet, just amazing!

Exploring the perfect combination of brioche and sausage to reinvent our traditional saucisson brioché, a true classic o...
25/02/2025

Exploring the perfect combination of brioche and sausage to reinvent our traditional saucisson brioché, a true classic of French cuisine! And what could be better than a collaboration between a baker and a charcutier to create a homemade version, rich in flavor and passion?

探索布里欧修面包与香肠的完美结合，重新演绎我们传统的法式布里欧修香肠，这是法国美食的经典！还有什么比面包师与熟食师的合作更好的方式来打造一款自制版本，既美味又充满热情呢？

Another iconic Perma delicacy with that amazing lemon 🍋 pie, made of pate sablé, lemon cream ( with fresh lemon juice) a...
18/01/2025

Another iconic Perma delicacy with that amazing lemon 🍋 pie, made of pate sablé, lemon cream ( with fresh lemon juice) and Italian meringue…
And the final decoration is definitely the signature of our Perma Bakers!!! Well done guys!!

One of our Perma special, le Chausson aux Pommes Bio from Shaanxi… An amazing puff pastry with Normandy butter, plus a s...
16/01/2025

One of our Perma special, le Chausson aux Pommes Bio from Shaanxi…
An amazing puff pastry with Normandy butter, plus a soft and fruity apple compote. 😍😍😍
What else to enjoy a great afternoon tea!!! #

Address

Jianshe 5 Malu No 38, Yuexiu District
Guangzhou
510000

Opening Hours

Tuesday 08:00 - 20:30
Wednesday 08:00 - 20:30
Thursday 08:00 - 20:30
Friday 08:00 - 20:30
Saturday 08:00 - 20:30
Sunday 08:00 - 20:30

Telephone

+86.20.83807050

Website

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