2010 Masters of Boulangerie
The result was announced on March 10:
- Pao-Chun WU, Master Baker in the BREAD category
- Thomas PLANCHOT, Master Baker in the VIENNESE PASTRY category
- François BRANDT, Master Baker in the ARTISTIC PIECE category
I'm from Taiwan, so I'm very proud of Mr. Wu's achievement, especially after knowing his background.
As the youngest of eight children, Mr. Wu came from a poor family that was raised solely by his mother. He started to work as a trainee after graduated from the junior high school (the ninth grade). His bread, which won the silver prize in 2008, was based on the ingredient that made him think of his mother. This year, the bread that Mr. Wu made for the competition as typical of Taiwan contained ingredients such as Taiwanese millet wine, dried lichee and roses.
In Taiwan, this kind of artisan-style bread is not widely accepted. People still used to pastry-like sweet bread (soft & rich; which was influenced by Japan) or traditional steamed buns. Most bakers do not master in artisan baking. But that has started to change.
The bread he made for 2010 Masters of Boulangerie (the bottles are Taiwanese millet wine)