St. Paul Bakery Garden Introduction
In a spacious and bright factory, the operators, all dressed in uniforms and wearing masks, operate machines. However, what is produced here is not technology products, but the St. Paul Q Cake, which has been recognized as one of the top ten local specialties in the country since its establishment in 1991. Selected red bean paste from Wandan in Pingtung is wrapped in chewy mochi, combined with the use of Beigang red clay duck egg yolk and Alishan black pork jerky as the filling. The outer layer follows the European pastry-making technique, creating a crispy exterior with a rich and savory filling, making it a national delicacy. Another highly popular item is the heavy taro puree cake, made with 100% pure taro puree, reduced sugar, and no preservatives. Its dense, delicate, and smooth texture will leave you praising it endlessly. The sunshine and rain from southern Taiwan, along with fresh and sweet fruits and the hearty warmth of hospitality, are carefully combined in the baking process at St. Paul, which follows European baking techniques. Good food starts with choosing the right ingredients! St. Paul, hailing from southern Taiwan, firmly believes that the best products are meant for our customers.
