Jichuan Bakery Introduction
Master Wu Jintang of Jikawa Bakery began his baking career at the age of 14. He chose to travel around Taipei City to learn from renowned bakeries. With his extensive knowledge, he worked as a consultant in the competitive food scene of Tainan for five years. At that time, the baking industry in Taiwan had yet to evolve into a refined phase, with many places still finding it insufficient. Therefore, Master Wu resolved to further his studies in pastry baking techniques in Japan. "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, believing that the essence of delicious food lies in "unity." From weighing raw ingredients to kneading dough, shaping, and baking, all processes require the unity and dedication of the master bakers. Jikawa Bakery's "Sweet Salted Egg Yolk Pastry," made with traditional black soybean paste and salted egg yolk, has been a bestseller for many years. The secret lies in dedicated learning to create the most suitable flavors for the Taiwanese palate, turning old classics into new classics.
