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CHOOSE QUALITY INGREDIENT
IS OUR BELIEF
Ying C. 陳穎 / Ying C. 一匙甜點舀巴黎
A decade or so ago, “old-fashioned cake” was the dessert Taiwan queued for. Shops baked it fresh on the spot, slicing the giant, just-out-of-the-oven loaves right in front of customers — the wave of warm aroma and the sheer visual spectacle made it almost impossible to resist. The craze even swept across East Asia: in South Korea, more than 400 shops selling “Taiwanese castella” sprang up in just eight months. Today the frenzy has long since faded, and those sidewalk stalls with their giant baking trays have all but disappeared from Taiwan's streets. But here's the twist — this cloud-soft, springy sponge cake has quietly put down roots in Paris, and it's still expanding.Taiwan's Craze Has Faded, Paris Has Just Fallen in Love: A Cake's Journey Around the World
Ying C. 陳穎 / Ying C. 一匙甜點舀巴黎
Late this June, the legendary Fukuoka bakery From Oliebollen to Raw Donuts: The Global Evolution of the Doughnut