A uniquely Taiwanese baking path
Through the support of the US and hard work by all concerned, wheat-based food culture has taken root and spread in Taiwan, and today the streets are lined with noodle shops and bakeries. Master bakers from Taiwan have also repeatedly won prizes at international bread competitions.
The Mondial du Pain (“World Championship of Bread”) contest is held every two years by the Ambassadeurs du Pain (“Ambassadors of Bread”), which was founded by a group of master bakers in France who had been recipients of the Meilleur Ouvrier de France (“France’s Best Worker”) award. The contest is conducted as follows: Each team, comprising a master baker and an assistant aged under 22, must make a total of 150 loaves of bread in 14 categories with 11 flavor designs, within a time limit of eight-and-a-half hours. The champion at the most recent contest, in 2017, was Chen Yao-hsun from Taiwan.
In preparation for the contest, Chen scoured Taiwan for bread-making ingredients with special local characteristics. Taiwan has a rich variety of agricultural produce, including sweet and delicious fruit throughout the year, and first-rate fruit drying technology. There are many unique products, such as djulis (Chenopodium formosanum), a.k.a. red quinoa, which is native to Taiwan and is closely related to quinoa. After a long process of development Chen utilized ingredients such as aromatic litsea (Litsea cubeba), pineapple, and dried Dahu strawberries to create breads that dazzled the jury, winning the title against teams from 17 other countries. Chen says that during the competition, through his design concepts he aimed not only to allow the world to see Taiwan’s strong abilities in baking, but also to bring unique agricultural products from Taiwan onto the world stage.
Chen states that Taiwan’s advantages lie in its rich diversity of produce and its creative capabilities. In recent years the skills of master bakers in Taiwan have progressed, and they are able to make soft, delicious bread from natural ingredients without relying on additives. Bakers have been studying how to integrate local ingredients into their bread, so that customers can eat with enjoyment and peace of mind. To this end Chen accepted an invitation from a convenience store chain to produce several breads that emphasize “genuine ingredients, no additives,” thus helping the chain to move away from using food additives. “The only way to influence consumers is for more people to make good bread, and this in turn will affect the entire industry,” says Chen, looking to the future.
In the past Taiwan has learned baking techniques from Europe, North America, and Japan. Last year Chen Yao-hsun accepted an offer from Japan’s Kumamoto Flour Milling Company to have his name appear on their products, not only becoming the first overseas baker to enter into this kind of arrangement with the company, but even going to Japan to deliver lectures. This was undoubtedly a vote of confidence in the level of baking skills in Taiwan.
This year Chen was also invited by a Danish butter company to be its spokesperson. He will bring Taiwanese baking techniques and agricultural produce to do demonstrations in the Philippines, Malaysia, Singapore, Vietnam, and elsewhere, thereby developing Asian markets.
With the hard work of our forebears, the material and technical aid provided by the US changed Taiwan’s dietary habits. Today Taiwan, though it relies on imports for its wheat, possesses talented bakers who have dazzled the world, and special agricultural products from Taiwan have also been made known around the globe through bread. Taiwan’s diverse dietary culture has something to please every palate.
Wheat-based foods were once just snacks consumed during the agricultural busy season, but today they are part of daily life. (photo by Chuang Kung-ju)
Wheat-based foods were once just snacks consumed during the agricultural busy season, but today they are part of daily life.
The wheat foods mobile instructional team traveled all over Taiwan to plant the seeds of wheat food culture. (courtesy of the Council of Agriculture)
In Taiwan there are bakeries everywhere, where you can try delicious breads carefully made by master bakers.
Chen Yao-hsun, winner of the Mondial du Pain competition, makes all kinds of delicious breads in the spirit of a craftsman.
Elaborately decorated cakes began to become a part of people’s lives in the 1970s, adding to the festive atmosphere of celebratory events. (MOFA file photo)
Taiwan is rich in farm produce and is home to unlimited talent and creativity. By building on baking skills learned from abroad, Taiwan has nurtured many master bakers such as Chen Yao-hsun (left photo, third from right). The right-hand photo shows the work, based on the traditional Chinese Lion Dance, that won a worldwide award for Chen. (courtesy of Chen Yao-hsun)
The photo shows the work, based on the traditional Chinese Lion Dance, that won a worldwide award for Chen. (courtesy of Chen Yao-hsun)
Thanks to bilateral efforts by the US and Taiwan, today wheat-based foods are an inseparable part of our lives. (courtesy of the Council of Agriculture)