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Warming Everyday Life with Sweets: A Gentle Hue Accompanying Kaohsiung for Ten Years — Interview with Loft Pâtisserie
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2025.08.21Special Program
A Parfait as the Refreshing Rhythm of a Tipsy Night —— Interview with Crème Anglaise
Desserts aren’t meant only for the daytime. In Tainan’s West Central District, a modest shop that keeps its lights on into the evening was founded by two pastry chefs with hotel backgrounds. Centered around their signature cream rolls, the menu extends into an array of small cakes with distinctive flavors, each stepping outside the conventional framework of classic patisserie.2025.08.29Special Program
Writing Tainan with Fruits: Bringing Desserts Back to Their Fresh Origins — Interview with Cha Guo Tian Shi
Tucked away in a quiet alley near National Cheng Kung University in Tainan is a dessert shop unlike any other. There are no display cases filled with pre-made cakes, nor are there lavish decorations. Instead, what greets you is Chef Wei-Hsiu Tseng at the counter, assembling each dessert freshly before your eyes.2025.08.21Special Program
A Parfait as the Refreshing Rhythm of a Tipsy Night —— Interview with Crème Anglaise
Desserts aren’t meant only for the daytime. In Tainan’s West Central District, a modest shop that keeps its lights on into the evening was founded by two pastry chefs with hotel backgrounds. Centered around their signature cream rolls, the menu extends into an array of small cakes with distinctive flavors, each stepping outside the conventional framework of classic patisserie.2025.08.29Special Program
Writing Tainan with Fruits: Bringing Desserts Back to Their Fresh Origins — Interview with Cha Guo Tian Shi
Tucked away in a quiet alley near National Cheng Kung University in Tainan is a dessert shop unlike any other. There are no display cases filled with pre-made cakes, nor are there lavish decorations. Instead, what greets you is Chef Wei-Hsiu Tseng at the counter, assembling each dessert freshly before your eyes.2025.09.01Special Program
Brightening Everyday Life with Ice Cream, Bringing a Touch of Lighthearted Joy — Interview with La Glacerie Artisanale
During his time living in Paris, Chef Leo balanced his studies and work under immense pressure. Conveniently, just downstairs from his apartment was a well-known Italian gelato shop. Whenever he felt exhausted, he would go down and buy a scoop of ice cream. That simple, sweet flavor instantly made him feel relaxed.2025.08.21Special Program
A Parfait as the Refreshing Rhythm of a Tipsy Night —— Interview with Crème Anglaise
Desserts aren’t meant only for the daytime. In Tainan’s West Central District, a modest shop that keeps its lights on into the evening was founded by two pastry chefs with hotel backgrounds. Centered around their signature cream rolls, the menu extends into an array of small cakes with distinctive flavors, each stepping outside the conventional framework of classic patisserie.2025.08.29Special Program
Writing Tainan with Fruits: Bringing Desserts Back to Their Fresh Origins — Interview with Cha Guo Tian Shi
Tucked away in a quiet alley near National Cheng Kung University in Tainan is a dessert shop unlike any other. There are no display cases filled with pre-made cakes, nor are there lavish decorations. Instead, what greets you is Chef Wei-Hsiu Tseng at the counter, assembling each dessert freshly before your eyes.2025.09.01Special Program
Brightening Everyday Life with Ice Cream, Bringing a Touch of Lighthearted Joy — Interview with La Glacerie Artisanale
During his time living in Paris, Chef Leo balanced his studies and work under immense pressure. Conveniently, just downstairs from his apartment was a well-known Italian gelato shop. Whenever he felt exhausted, he would go down and buy a scoop of ice cream. That simple, sweet flavor instantly made him feel relaxed.