Live Demonstration by a Master Baker | Master Baker - Wang Peng Chieh
Information
Time：2026/3/14 (Sat.) 10:30 - 11:30
Location：TaiNEX1 4F- Asia Bakery Summit M032
Fee： 3500 NTD/ 100 USD
Remaining：30
Introduction
World-Class Baking Master – Live in Action!
Champion of the Coupe du Monde de la Boulangerie and winner of les Masters de la Boulangerie, Master Wang Peng Chieh has dedicated many years to the baking industry and is the founder of Boulangerie Shakespeare. Upholding the brand spirit of “Focus on Essence, Return to Flavor, People-Oriented”, he adheres to the core values of artisanal craftsmanship and uncompromising quality, allowing Taiwanese baking culture to shine on the international stage.
Having honed his skills through numerous international competitions, he has achieved outstanding results in both individual and team events at the World Cup Bread Competition. In 2018, he proudly won the World Cup Bread Master Championship, establishing his status as a world-class baking master. With precise and refined techniques and a keen sense of flavor, he has created countless remarkable signature works.
When “Taiwanese Tea” Meets “World-Class Baking Artistry” – Tea-Flavored Craftsmanship Revealed for the First Time!
This workshop will focus on Taiwan’s Classic Tea Aroma – Tieguanyin, presenting for the first time two new creations that incorporate tea into baking. Master Wang Peng Chieh will demonstrate his world-class technical expertise live, perfectly balancing the roasted fragrance of Tieguanyin with the malty aroma of baked goods.
Workshop Highlights
• Live demonstration of exclusive creations
• Featuring Taiwan’s premium Tieguanyin tea
• World-class techniques applied to tea-infused artisan bread
Live Hands-On Demonstrations
- Tieguanyin Pomelo
A rich and lingering tea flavor combined with the fresh, fruity aroma of pomelo, offering clear layers and a long-lasting aftertaste. - Tieguanyin Red Bean Vienna
A perfect fusion of Eastern tea fragrance and classic European Vienna pastry, with the delicate sweetness of red beans creating an unprecedented flavor balance.
More than a demonstration, this is a rare opportunity to experience world-champion skills, cutting-edge flavor innovation, and the spirit of true artisan baking — all revealed live on stage.
Speaker
-
Wang Peng Chieh
Champion of the 2018 Les Masters de la Boulangerie
Wang Peng Chieh
Champion of the 2018 Les Masters de la Boulangerie
Registration Info.
1. Please click the link below to complete your workshop registration.
2. Kindly note that this is a paid workshop. Your registration will be considered valid only after full payment has been successfully completed.
3. If online registration reaches full capacity, on-site waitlist opportunities will be available.
4. We only accept New Taiwan Dollar (NTD) payments. For international credit card payments, please contact Peter@chanchao.com.tw for assistance.
Notice
- Participants who register online must present their registration confirmation at the check-in counter at least 10 minutes before the start of the course. Entry will be allowed once the course begins. (Failure to check in within the required time will be considered a forfeiture of registration, and the spot will be offered to on-site registrants on the waiting list.)
- Registration for the activity does not include an admission ticket. Participants must separately acquire entry qualifications.
- To cancel a course registration, please email CustomerService@chanchao.com.tw and provide your member account, name, and the course details you wish to cancel.
- Entry will not be permitted more than 10 minutes after the course begins. Once inside, please refrain from leaving the session midway to avoid disrupting the course or affecting other participants.
- The organizer reserves the right to modify, interpret, or change course content and instructors. Please refer to on-site information for the most accurate details. Any additional matters will be handled in accordance with the organizer's rules and regulations, which are subject to updates and announcements.