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Wu Pao-chun

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This is an old revision of this page, as edited by Suonii180 (talk | contribs) at 15:38, 19 August 2022 (Removed nationality from infobox as it's not needed if it's the same as birth place per WP:INFONAT and removed deprecated infobox parameter). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Wu Pao-chun
吳寶春
Born (1970-09-05) 5 September 1970 (age 54)
EducationMaster's degree
Alma materNational University of Singapore
Occupation(s)Baker, entrepreneur
AwardsCoupe du Monde de la Boulangerie
Websitewww.wupaochun.com

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]

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.

References