Wu Pao Chun is the epitome of modern Taiwanese baking. The bakery shares the name of its founder, a baker who brought pride to Taiwan by winning international baking accolades while uplifting local Taiwanese ingredients. In 2008, he brought home a second place win in the Coupe Louis Lesaffre with the now celebrated longan and red wine bread. In 2010, he won the world championship in Les Masters de la Boulangerie with a rose lychee boule.
Wu Pao Chun’s philosophy starts and ends with the ingredients. While the bread and pastry offerings run the gamut from decidedly European-style breads (think, baguettes and pain de mie) to more traditional Taiwanese pastries (think, pineapple cake and moon cakes) and everything in between (formosa panettone, matcha and mochi bagels), the common thread is in their commitment to utilizing quality ingredients and uplifting Taiwanese produce sourced from all around the island. In the bakery, each bread is clearly labeled with the ingredients listed, allergy notices denoted clearly in Chinese, English and picture form.