01
◆ 清平面包店 ◆
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清平面包店，B站很火的面包大神罗德曼先生在罗湖的新店。店内每天的产品都是不固定的，出什么全看罗德曼每天的心情。当然，如果有特别想吃的，也可以提前一天说，他都会满足，反正他啥都会~
「豆腐吐司」刚出炉，它就开始在疯狂抖臀。比起常见的吐司，它口感上整体更加Q弹，按下去的回弹性也超好，面包的组织可以称得上是完美。入口是若有若无豆乳香，接着是猛烈的小麦香开始在味蕾上爆炸！松软，弹牙，这奇妙的口感啊，还是第一次吃到！
02
◆ 张张面包店 ◆
这店是90后小张和女朋友一起开的，店就开在梅林街道黄祠巷。小张辞去了原来的工作，花了5年的时间潜心学习做面包，店里的面包也大多出自小张之手。面包的种类不算多，总共22种，都是当天现做的。均价在7元左右，小学生都吃得起的价格。有的刚出炉就被抢空了。有些如果不是加了老板微信，提前预定，还真的吃不到！
它家的「牛奶吐司」刚出炉，吐司里牛奶的香气就藏不住了。整体的口感是松软、弹牙，用来做早餐再适合不过了！
03
◆ 朴包包食研社 ◆
朴包包主打高品质原料的日式面包，主理人MOMO和小姐妹辞职后一起开店，最开始在华侨城，两年前搬到了西丽，店还算小有名气，面包4.5点就卖空了。
「酸奶吐司」里没有加一滴水，如同云朵一样的松软，奶香浓郁包体轻盈，买了一条没让切，手撕着直接吃，不用涂抹任何果酱黄油，就足够优秀了。
04
◆ 初炉面包店 ◆
「初炉」面包店位于龙岗万科广场一楼，当初开业还不到半年，就成了附近小区居民常常光顾的面包小卖部。日本的日清面粉，法国的总统黄油等，原料基本都是国外进口，上午10点~下午2点面包陆续出炉，现烤现卖。每天上架9~10款。只做150个，一般晚上七八点卖空~
作为大众点评网友的点单推荐，这款「咸蛋黄肉松mini吐司」值得一试。别看一个不大，但内馅很充实，吃到边角还有料。蛋黄是从新鲜的咸鸭蛋取出的，新鲜浓香。面包松软，一口下去，是碳水化合物独有的快乐！
05 ◆ Snail Baking 蜗牛烘焙 ◆
蜗牛烘焙，位于蛇口东滨路，妥妥的社区日式面包店。
主理人蜗牛入行烘焙全靠自学，店面不大，一个窗台和操作间就贯穿全部，但每天也会保证出品30多款面包。它家面团用的是自养的酵母发酵，有点像中式的老面发酵，经过醒发和冷冻松弛，水分足，面团熟成度更高。
它家的「生吐司」其实就是白吐司的升级版。师傅全程不用擀面杖，坚持人工制作，这样才有空气，整体更有弹性。面团经过了3次发酵2次折叠，口感柔软有筋道。
06 ◆ 得粒烘焙坊 ◆
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深圳的面包爱好者，一定都打卡过这家！坐落在海月的首店，除了保留了经典的明太子法棍之外，还意外的发现这里新上了“生酮KETO面包”！拿杏仁粉，椰子粉代替面粉，降低面包碳水的含量，对健身爱好者超友好！
「布里欧修吐司」起源于自法国。因为使用了大量的黄油和鸡蛋的缘故，淡金黄的面包体是和焦糖色的外皮是它的标志。口感是极致的软绵和浓郁的奶香，是一款偏甜的“快乐面包”~他家的布里欧修我经常买来做隔夜法式吐司，一个字，绝！
07 ◆ 四气五味·药食无界灵感烘焙局 ◆
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店里的主理人是学中医药的，因为对烘焙感兴趣就开了这家店。店里一共有86种食材，主理人会根据节气和季节，再加上食材的特性进行调整店里的出品，属实是有点新奇。
店内卖的最好的是这款「黑芝麻核桃吐司」，整体口感吃起来会空气感较足，软嫩细腻。主理人在里面加了黄精，味道不会很重，吃起来淡淡的回甘，还能激发出黑芝麻的香气，很多家长都喜欢买回去当早餐吃。
08 ◆ 朵包面包店 ◆
（现已搬到滨福世纪广场附近）
在2020年的时候，就有很多人为了「朵包」忍不住跨区跨市找来，它家主打日式面包，像店里的海盐卷、葱花包等等，路过的家长都会买几个给孩子当早餐。微信时常预约爆满，有些面包还需要叫代购才能吃到！之前去拍摄的时候是开在麻岭社区的，现在已经搬到滨福世纪广场那边啦，记得不要走错！
店里的招牌，就是这个长得朴实的「朵包吐司」，台湾九大烘焙职人之一的吴克己都夸它！最夸张的时候需要提前6天预定。为了它，有人翘班蹲守，有人从外地来。内里是湿润、带有点弹的松软口感，是我脑海里云朵啃起来的感觉~
09 ◆ β·无声面包树 ◆
在龙华红山里，有着一家安静的面包店，在这里点单，无需出声，“动动手”就好。它就是β·无声面包树，赋予无声的孩子力量的面包店。店里面包柜玲琅满目，欧包、牛角包、法棍、吐司一应俱全。
「芝士吐司」体型很大，两手捧起来就像个焦黄色的枕头。是下午新鲜出炉的，趁它还是烫手的，赶紧选了一个带回家。撕开的吐司夹杂着条纹状的芝士纹路，还有均匀涂抹的黄油。尽管和外面能拉丝的芝士吐司相比，确实失色不少。但好在它的味道和份量为店里平添不少回头客。
转载自《深圳小食光》
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