Jih Chuan Bakery Introduction
Master Wu Jintang of Jiqiao Bakery started his baking career at the age of 14, choosing to learn from well-known bakeries throughout Taipei City. With extensive experience, he worked as a consultant in the highly competitive gourmet scene in Tainan for five years. At that time, the baking industry in Taiwan had not yet transitioned to refinement, and many places were still lacking. Therefore, Master Wu decided to go to Japan to learn pastry baking techniques. "Baking is a united process; without unity, there is nothing!" In Japan, Wu also learned about hygiene management and marketing concepts. He believes that the essence of delicious food lies in "unity." From weighing ingredients, kneading dough, shaping, to baking, every step requires the teamwork and dedication of the masters. Jiqiao Bakery's "Sweet Salted Egg Yolk Pastry" uses traditional black bean paste and salted egg yolk, a classic flavor that has been popular at Jiqiao Bakery for many years. The secret lies in learning with dedication and creating the most suitable flavors for Taiwanese people, transforming old classics into new classics.
