Jikawa Bakery Introduction
Master Wu Jintang of Jikawa Bakery started in the baking industry at the age of 14, choosing to learn at famous bakeries throughout Taipei City. With his extensive experience, he worked as a consultant in Tainan, where the competition in the food industry was fierce, for five years. At that time, the baking industry in Taiwan had not yet moved towards refinement, and many places were still considered subpar. Thus, Master Wu was determined to further his studies in pastry baking in Japan. "Baking is a process of unity; without unity, there is nothing!" During his time in Japan, he also learned about sanitary management and marketing concepts. He believes that the essence of delicious food lies in "unity," as the processes of weighing ingredients, kneading dough, shaping, and baking all require the collaboration and shared commitment of the bakers. Jikawa Bakery's "Sweet Egg Yolk Puff," made with traditional black bean paste and salted egg yolk, has been a best-seller for many years. The secret lies in meticulous learning to create the most suitable flavors for Taiwanese people, transforming old classics into new classics.
