Wu Pao-chun
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]
Wu Pao-chun | |
---|---|
吳寶春 | |
Born | |
Nationality | Taiwan |
Education | Master's degree |
Alma mater | National University of Singapore |
Occupation | 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.
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References
External links
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