My Food Adventure: Yannick Patisserie 亞尼克菓子工房

It Was a Boring Weekend again, We decided to make a Trip to 萬里~ which was Quite a Distance Away from School. I had long heard of this "Miracle Bakery" from Media and friends.... where Long Queue is a "Norm " even on Weekdays !!

Founded in 2000 by a Young Baker Mr Tsung En Wu, Yannick Patisserie 亞尼克菓子工房 has become the Largest Patisserie Supplier of Taiwan in Just 3 YEARS TIME!!!

Famous for its High Quality PAtisserie with Fair Prices, the Annual Turnover has Grown From USD10,000 to a Staggering USD 8 MILLION in 2005! I'm Sure This Figure is Triple or More by now....

" YANNICK is Not Only a Patisserie Business. To Me, It Is Pursuing A DREAM....." Chairman Mr Tsung En Wu

小故事】用愛烘焙少年　給他機會　創造屬於他的天空　

曾經也是不愛念書的少年，麵包店老闆吳宗恩在事業有成之後，返回台北縣萬里老家開店，並收了九名輟學生及不願升學的少年當學徒，希望讓他們有一技之長。

　每天早晨，「亞尼克果子工房」老闆吳宗恩帶著這群少年，埋首在工作房內。有人揉麵糰，有人擠奶油，資歷淺的幫忙準備器具與善後，資歷深的擠畫蛋糕上的雕花。待紐約起司、焦糖幕斯、脆皮泡芙等西點烘焙出爐，香味四溢，大夥兒露出笑容，疲憊一掃而空，繼續打起精神，包裝蛋糕，分送給客戶。　

　吳宗恩表示說，他與工作團隊成員一樣，不喜歡唸書，十三年前，他從萬里國中畢業後，決定不升學，獨自到台北市奮鬥。他從西點麵包學徒做起，每天攪和在奶油與麵粉堆中，工作時數長達十餘個小時。由於經常出入高溫的烘焙房與低溫的儲存室，造成鼻子嗅覺失靈，他仍咬緊牙根撐了過來。　　

多年來，吳宗恩歷任凱悅大飯店麵包房師傅等職，手藝紮實，也曾赴法國食品學校深造。也參加台灣GATEAUX盃蛋糕技藝比賽，榮獲拉糖藝術組金牌獎。吳宗恩說，他深知輟學生面對未來的徬徨心情，但只要有人拉他們一把，或許就能讓他們跨越鴻溝，邁向充實人生。

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Even We were "PREPARED" To Wait But Never Expect for Such a LONG QUEUE!!

I Had to Squeezed In Just To Snap Few Pictures and Have a Quick Look At Their Goodies... The Outlook were "Simple". Probably It was the "TASTE" and "PRICE" that Matters. TOO BAD...None Of My Buddies wanted to join the Queue and thus, NO COMMENT For Its Cakes!