Yi-Jia Bakery Introduction
Transforming his father's ophthalmology clinic into a bakery experimental space, a white bread house is located diagonally across from the Chiayi City Museum of Arts. The baker's name is Yijia, and because of the proximity to the Chiayi Train Station, the store is cleverly named "Yijia Bakery," which sounds like "station home." The building was originally his father's clinical practice, which he later reclaimed to start his own business, bringing back the baking skills he learned in Taipei to his hometown. He worked for five years at the renowned bakery LE GOUT, coinciding with the time when Master Wu Paochun was receiving acclaim in world competitions. The influence of several distinguished masters greatly inspired Yijia. After returning to open his shop, he decided to apply the theoretical knowledge he gained, blending European-style bread with Japanese baking to develop distinctive breads that are true to their ingredients and full of character. Yijia's journey as a baker has been smooth, with many benefactors. The most unforgettable mentor was Teacher Yeh, who, after passing away, sent him a complete handwritten recipe book, echoing the imagery of a martial arts novel where a master passes on unrivaled skills. While tasting the signature squid bagel, it felt as if he received the abundant energy from the natural yeast, with the texture of the bread full of vitality. Image source: Chiayi City Government Tourism News Office | Photography: Margaux.
