Chefs present a loaf they made in the kitchen of the bakery. [Photo provided to China Daily]

Hofmueller recalls that he had no hesitation when he took over the management of the bakery from the previous owner Uwe Brutzer and his wife in 2022. They ran the bakery for 11 years and returned to Germany because they felt homesick.

"When I stepped into the store, I knew it was what I wanted. Whenever I make big decisions like this, I follow my heart," Hofmueller says.

His love for baking and an interest in the hearing-impaired were his prime motivations.

He and his wife have added new flavors and launched a WeChat account and mini-program. In one of the bakery's WeChat posts, it states that the bakery wants to become a meeting place for everyone.

They whip ingredients before the baking process. [Photo provided to China Daily]

Being an expat, whenever Hofmueller would see foreign customers in the store, he would make a point to chat with them.

During last Thanksgiving Day, the bakery made pumpkin pies to celebrate. When an American couple came into the store, Hofmueller taught them how to say "sweet", "coffee" and "hot chocolate" in sign language.

They later returned to the store with roses for each employee.

Meanwhile, many people in Changsha have supported the bakery, according to Hofmueller. Guests come to the store to eat and gather, and he often jokes that the people of Changsha run the store with him.

When Hofmueller made a post asking where he should buy an oven on his WeChat moments, he received many suggestions. After he posted about one of his employees falling ill last year, local doctors suggested remedies.

Cao Xuechi, 19, a college student in Changsha, says that he came to the store by accident. After he heard that the bread is made by hearing-impaired bakers, he found it more meaningful.

The bakery aims to assist and train more people, not just the hearing-impaired, Hofmueller says, adding that he wants to continue training more extensively and professionally.

He also wants to work with vocational schools so his employees can learn bakery skills with other students.

"No matter what I do, I feel a strong sense of destiny. It is not to say that I will do this for the rest of my life but I am certain I want to do this now. I trust my heart," he says.

Hu Sirui contributed to the story.