aeeble

Master Wu Jin-tang of Jiachuan Bakery entered the baking industry at the age of 14. Determined to learn widely, he traveled across Taipei to study in renowned bakeries. His broad experiences led him to serve as a consultant in Tainan, a bustling culinary hub with fierce competition, for five years after completing his training. During that time, Taiwan’s baking industry had not yet transitioned to refinement, and many areas still lacked development. Resolute in addressing these gaps, Master Wu decided to pursue further studies in Japan to advance his expertise in pastries and baking. "Baking is a process of unity. Without teamwork, nothing can be achieved!" he emphasized. In Japan, he also studied Japan’s hygiene management and marketing concepts. He believes the secret to flavorful cuisine lies in "collaboration"—from measuring ingredients, kneading dough, shaping, and baking, every step requires the collective cooperation and shared dedication of bakers. Jiachuan Bakery’s signature "Sweet Egg Yolk Crisp" features traditional black adzuki bean paste and salted egg yolk. This classic flavor has enjoyed enduring popularity at Jiachuan Bakery for years. The key lies in meticulous learning to craft the most suitable taste for Taiwanese people, creating new classics from timeless traditions.