Jichuan Bakery Introduction
Master Wu Jintang of Jichuan Bakery began his career in baking at the age of 14, traveling around Taipei City to learn from well-known bakeries. After gaining extensive experience, he worked as a consultant in the highly competitive food scene of Tainan for five years. At that time, Taiwan's baking industry had not yet moved towards refinement, and many places were still lacking. Determined to improve, Master Wu went to Japan to learn pastry baking techniques. "Baking is a process of unity; without unity, there is nothing!" he believes. In Japan, he also studied hygiene management and marketing concepts, understanding that the essence of delicious food lies in "unity." From weighing ingredients, kneading dough, shaping, to baking, the process requires the cooperation and shared commitment of the bakers. Jichuan Bakery's "Sweet Egg Yolk Puff" uses traditional black bean paste and salted egg yolk, and this classic flavor has been a bestseller at Jichuan Bakery for many years. The secret lies in dedicated learning to create the most suitable flavors for Taiwanese people, turning old classics into new classics.
