Jikawa Bakery Introduction
Master Wu Jingtang of Jikawa Bakery started in the baking industry at the age of 14, choosing to learn from various renowned bakeries throughout Taipei City. His extensive experience led him to serve as a consultant in the highly competitive culinary scene in Tainan for five years. At that time, the bakery industry in Taiwan had not yet shifted towards refinement, and many places still found their offerings lacking. Therefore, Master Wu was determined to go to Japan to learn pastry baking techniques. "Baking is a process of unity; 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, the process requires the collective effort and shared commitment of the bakers. Jikawa Bakery's "Sweet Salted Egg Yolk Pastry," made with traditional black bean paste and salted egg yolks, has been a classic bestseller at Jikawa Bakery for many years. The secret lies in the dedication to learning and crafting flavors that best suit the Taiwanese palate, creating new classics from old favorites.
