Preparing Flour in Shanghai
by Chris Dunn
A narrow alley in the French Concession glows with amber light spilling from a ground-floor bakery, illuminating a stainless steel worktable where a baker’s hands dust flour over a dark stone slab. Beside the flour, a white ceramic kettle sits next to a stack of paper lanterns waiting for the evening. Outside, a flock of pigeons takes flight, their wings catching the low sun as they scatter past a vintage Italian majolica plate displayed in the window. The transition from day to night, with the warm light contrasting against the cool stone and the bustling street life beyond the threshold.
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