Jikawa Bakery Introduction
At Jikawa Bakery, Master Wu Jintang started his journey in the baking industry at the age of 14. He chose to travel around Taipei City learning from well-known bakeries. With his extensive experience, he worked as a consultant in the competitive culinary scene of Tainan for five years. At that time, the baking industry in Taiwan had not yet moved towards refinement, and many places still felt lacking. Therefore, Master Wu was determined to further his studies in Japan to learn pastry baking techniques. "Baking is a process of unity; without unity, there is nothing!" During his time in Japan, he also learned about hygiene management and marketing concepts. He believes that the essence of delicious food lies in "unity," as every step—from weighing ingredients, kneading dough, shaping, to baking—requires the bakers' collaboration and commitment. Jikawa Bakery's "Sweet Egg Yolk Puff," which uses traditional black mung bean paste and salted egg yolk, has been a bestseller for many years. The secret lies in dedicated learning to create flavors that are most suitable for Taiwanese people, transforming old classics into new classics.
