Wu Pao-chun
Taiwanese baker
From Wikipedia, the free encyclopedia
Wu Pao-chun (Chinese: 吳寶春; pinyin: Wú Bǎochūn, born 5 September 1970) is a Taiwanese baker best known for winning the title of Master Baker in the bread category of the 2010 Bakery Masters competition held in Paris.[1][2][3] Wu is also known for a rose-lychee bread he created which includes Taiwanese ingredients such as millet wine, rose petals and dried lychees.[4][5] He is the founder of the bakery chain Wu Pao Chun Bakery.
Wu Pao-chun | |
|---|---|
吳寶春 | |
 | |
| Born | 5 September 1970 |
| Education | Master's degree |
| Alma mater | National University of Singapore |
| Occupations | Baker, entrepreneur |
| Awards | Coupe du Monde de la Boulangerie |
| Website | www.wupaochun.com |
Biography
Wu was born in Pingtung County, Taiwan, and he grew up in an impoverished single-parent family as the youngest of eight children.[1] In 2016, he obtained an EMBA degree from the National University of Singapore.
Wu Pao-chun has coached a number of Taiwanese bakers in international competition including Wang Peng-chieh.[6]
