Wu is a baking legend, and he first rose to fame in 2010.

It was then that he beat out 23 other competitors from 16 countries at the Bakery World Cup in Paris to earn the title of Master Baker.

In the competition, each baker had to bake a loaf of bread that reflected their homeland. Wu’s bread, which included local Taiwanese ingredients millet wine, rose petals, and dried lychees, took the top prize.

Now, he is rolling in dough in more ways than one, for his Kaohsiung bakery racked up sales of over NT$200 million in 2012.Wu is determined to keep on learning and improving and is looking to earn his master’s degree in the near future.

吳寶春是烘焙傳奇，他在 2010 年時開始出名。

那時他在巴黎的世界盃麵包大賽擊敗來自十六個國家的其他二十三位選手而贏得了烘焙大師的頭銜。

比賽時，每一位麵包師傅都必須烤出一條表現出他們家鄉特色的麵包。吳寶春贏得首獎的麵包涵括了台灣本地的食材如小米酒、玫瑰花瓣和荔枝乾。

如今他生財有道，因為 2012年時他在高雄的烘焙坊已有新台幣兩億多元的營業額。吳寶春決定要繼續學習提升自己，並且想在近期取得碩士學位。