Tibetan with a Western twist: A baker's story

[Photo/Xinhua]

The bakery specializes in breads made of black barley, and all the raw material comes from the .52 hectare black barley farm owned by Pasang's family. Compared with ordinary highland barley, black barley from his hometown is more nutritious, he said.

The bakery is distinguished for its “cattle dung bread”, an undecorated black barley loaf. It got its name because if not decorated with other trimmings, the newly baked black barley bread looks very much like cattle dung.