Kiln-baked bread sisters stoke rural revival in Xinjiang

Flames danced inside the kiln as bread slowly took shape, the aroma of wheat wafted gently through the entire courtyard...... On May 7, 2026, at the Bread Girl Kiln Bakery in Qia'erbage Township, Korla City, Bayingolin Mongolian Autonomous Prefecture, northwest China's Xinjiang Uygur Autonomous Region, firewood crackled in the kiln as a fresh batch of bread was about to emerge.

Photo shows Gulizire Ailahong places freshly baked bread on the shelf. (Photo by Xue Yunshao)

Gulizire Ailahong, 38, the bakery's owner, has spent 15 years perfecting her craft — including a training stint in Suzhou City — before opening a kiln bakery in the countryside. With a traditional earth kiln, all-natural ingredients, and unwavering dedication, she has let the aroma of firewood drift beyond the village and "baked" a new path for entrepreneurship, injecting fresh vitality into rural revitalization.

Stepping into the Bread Girl Kiln Bakery, one was greeted by green trees, blooming flowers, and a charming little house. Gulizire Ailahong walked out carrying a tray of freshly baked bread, and customers waiting nearby rushed forward, eager to savor a taste of this authentic rural delicacy. "Kiln-baked bread simply cannot be made without firewood and a proper earth kiln," she said. "The countryside has not only ample firewood but also plenty of space to build a kiln — that's what makes the village the best place for this bakery."

What sets this kiln-baked bread apart is the marriage of a traditional earth kiln and firewood, a stark contrast to today's fast-paced food processing. Every step demands patience. The dough must be prepared 12 hours in advance, the kiln fire must burn steadily for three hours, and the temperature must be held precisely at 280 degrees Celsius — any lower and the bread won't cook through; any higher and it will char on the outside while remaining raw inside. It is precisely this slow craft that makes each batch of bread like opening a surprise box: every loaf differs in shape and texture, yet each one carries the purest wheat aroma and the smoky warmth of firewood.

Photo shows Gulizire Ailahong carries freshly baked bread indoors. (Photo by Xue Yunshao)

Customer Zhao Rui said: "I drove here specially to buy this bread. It's completely different from anything else — no additives, it tastes of real wheat with a hint of smokiness. It's so natural and wholesome that I feel totally at ease giving it to my kids and elderly parents at home. I always stock up every time I come."

In fact, the Bread Girl Kiln Bakery has a co-owner: Gulizire Ailahong's younger sister, Gulziba Ailahong. The two sisters share the same passion for baking and the same uncompromising standards for ingredients — they insist on using only the finest local products: free-range eggs and stone-ground flour. The bread they bake naturally carries the most authentic rural flavor, while also indirectly boosting the local economy and contributing to rural revitalization.

Gulziba said: "We now have two apprentices and three workers in the shop. Every day, we bake bread with genuine care and dedication, just so our customers can enjoy a sweet, fragrant loaf and say, 'The bread sisters are amazing!'"

Apprentice Suobinuer Aihemaiti said: "Kiln-baked bread is delicious and incredibly popular — that's exactly why I came to learn. I'm about to finish my training, and I've already picked out a location for my own shop. I can't wait to open for business."

Today, the Bread Girl Kiln Bakery not only offers customers a taste of authentic rural flavor but also drives local employment, carrying the taste of the countryside far beyond the village and into the hearts of many more people. With a single kiln, these sisters have "baked" new hope for rural entrepreneurship — and given rural revitalization a richer, more vibrant flavor.

(The Media Convergence Center of Bayingolin Mongolian Autonomous Prefecture, Reporter Xue Yunshao)