广府饼印

     粤式饼印雕刻通常选用广西百步野生梨木来制作。传统饼印制作需要经历17道工序。首先将树材开锯成长形，经过两年的自然风干，削刨平滑后旋刻出手柄；再根据客人的要求设计画样；然后经过一系列的开孔、凿牙、铲低、掺牙、起脚、字号、雕花、雕字、开气孔、修边、打磨等工序；最后盖上本店的字号才算完成。饼印的内容也多种多样，除月饼外，还有席点、晶饼、炒米饼等，样式繁多。由于雕花和刻字的反雕工艺极其复杂，难度极高，再者饼饵是最受广东人喜爱的食品，饼印也成为了非常具收藏价值的传统民间工艺品。

Traditional pastry mold

        The traditional Cantonese pastry mold is often made with the high quality hard peach wood. The making of it requires 17 steps from splitting the wood to carving inside-out characters. A good mold not only shapes out a beautiful looking pastry, but also helps to enhance its flavor. The secret hides in the carving techniques which only a master hand can control. When baking pastry from a perfect mold, the toasted edges can bring out its best flavor that a plastic mold can never have done.