Pumen Gongfang is a community bakery owned by a Frenchman living in Guangzhou and his Chinese wife. The variety of French bread produced by it is very popular in the community of ten miles and far away, and it is often necessary to make a reservation to eat it. The bread produced by Pakmen Kobo has always retained the most authentic French style. Park Gate Kobo is particularly good at producing stability. The raw materials are high-quality organic rye and wheat flour, and Korean natural coarse-grained sea salt. Its wrappers are egg-free, milk-free, sugar-free, and moderately sweet, and even the yeast is completely cultivated by Pumen himself. Compared to the restaurant business model, which pursues faster and faster food and beverage business, Park Gate Kobo seems to be backward, and it takes 7 hours for yeast fermentation alone, but the high-quality bread produced has won the hearts of diners. Pulmon Kobo pays great attention to the seasonality of ingredients, and produces different special breads according to the season. Because the thickness and angle of the dough will affect the appearance of the bread after baking, Pumen also has its own set of rigorous processes in the production process. The Brunch package at Pakmen Kobo is the simplest and has no compromise on health. Its weekend double brunch is based on freshly baked baguettes of the day, with four sauces of New Zealand Weixao butter, olive oil, passion fruit jam, Spanish olive oil, and three slices of cheese, if you are lucky enough to come across a baguette that has just been baked, you can also eat a fresh baguette that is not so chewy. The Jianshe Road store was the first to open, and the restaurant space is not large, and the dining area can only set up four or five tables at most. The décor and lighting are in harmony with the bread on the shelf, with a warm yellow hue. The diners are all at their own tables, and the overall atmosphere is quite quiet and peaceful, with a healing style like a Japanese movie. As a reminder, Pulmon Kobo also only offers brunch on weekends.