Taichung showcases confectionery at Food Taipei
台中展示糖果在台北國際食品展
| From century-old bakeries to gluten-free innovators, Taichung highlights its rich dessert culture
TAIPEI (Taiwan News) — From heritage shops with over a century of history to modern gluten-free innovators, Taichung brought the full spectrum of its confectionery tradition to Food Taipei this year. Among the highlights were Chen Yun Pao Chuan, a family-run bakery with roots dating back to 1908, and Joy Joy Golden, a gluten-free specialist founded less than a decade ago. Together, they represent both the deep-rooted legacy and the modern innovation of Taichung’s dessert scene. Chen Yun Pao Chuan, originally named Pao Chuan, was founded by Chen Yun (陳允) in Fengyuan during Japanese colonial rule. The bakery has since passed through five generations, with fourth-generation owner Chen Yu-hung (陳宇鴻) adding his ancestor’s name to the brand in tribute. Its booth at Food Taipei featured classic Taiwanese confections, including sun cakes, pineapple cakes, and lemon cakes. A staff member noted that their sun cakes are made without lard, making them suitable for Muslim consumers. While lemon cake remains a popular local treat, it is often overshadowed by the sun cake, which holds greater recognition outside Taichung. Though once based in Fengyuan, Chen Yun Pao Chuan has since relocated to the heart of Taichung City. On the other end of the spectrum is Joy Joy Golden, a company driven by necessity and innovation. Founder Huang Wei-ta (黃威達), who suffers from a wheat allergy, launched the bakery in 2014 with a mission to create safe and delicious confections for people with dietary restrictions. Using a patented process, Huang developed cookies made without eggs, flour, butter, or refined sugar. The bakery’s two best-sellers—the apple rice cookie and truffle mushroom rice cake—are the result of his innovation. Located on Chongde 19th Road near Taichung Intercontinental Baseball Stadium, the bakery continues to attract customers seeking allergen-friendly snacks. Taichung’s dessert culture dates back to early Han settlers, who brought with them the practice of cake-making for festivals and special occasions. Over time, the region’s fertile plains supported the growth of farming communities, giving rise to a thriving confectionery tradition. Under Japanese rule, local bakers began incorporating new ingredients and techniques, such as sweet fillings, into traditional cakes. The era also brought greater social mobility and economic growth, further fueling the industry. Later, under the Republic of China, new flavors from China enriched the Taiwanese confectionery landscape. By the 1980s, growing demand for quality products sparked the next wave of innovation. Today, Taichung’s confectionery industry continues to evolve, honoring its heritage while embracing new trends, ingredients, and techniques. Whether rooted in family tradition or inspired by dietary needs, its sweet creations continue to delight both locals and visitors alike. |
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| Medwin Hsu, Taiwan News, Staff Reporter | |
| 2025-06-26 |
