355, GongYi Rd, West Dist.
Hours: 8 am-9 pm
Taichung's bakeries have become increasingly distinctive, including this new business, serving about 40 kinds of fresh bread. Youthful boss Lin Wei-zheng notes that because his family are long-term vegetarians, the bread they sell doesn't contain meat products (being lacto veggie) and uses homemade baking yeast, dough, French butter and flour as a foundation, without artificial flavors or chemicals. They are also constantly developing new flavors and products that all represent the care and quality here. --By Uvia Chang, translated by Angela Cheng
A. Three products use pineapple cakes as a base ingredient--Truffle Cakes (8 for NT$680), Wang-lai Cakes (10 for NT$300), and Cordyceps Cake (10 for NT$350)--with specially-added chia seeds rich in dietary fiber and Omega-3 fatty acids, making them more nutritious and adding good flavor and texture. All three cakes are soft, densely filled and sweet, but not overly sweet, making them ideal with tea.
The exterior has an eye-catching appearance.
C. The mostly European and Taiwanese style breads are only sold fresh on the day they were made. All unsold bread is donated to the Taiwan People's Food Bank Association in an expression of love for the needy within the community.