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Taiwan Master Bread Chef - Mr. Katsumi Wu(吳克己師傅)

Chef Partnership



Chef Background : 
Well-known Taiwan Baking Master Chef & Best-selling author Chef Katsumi, he is the founder of the Boulangerie-K and he own a bakery shop - Boulangerie Anthonys in Chungli City Taiwan since 2014, and the K-port Bakery & Baking Acain Kobe Japan in 2023.

Chef Katsumi Wu who has traveled to Japan, Germany, Italy and France to further his studies in bread technology, and whose dedication to bread making can be described as a "lifelong commitment", hopes that every reader interested in baking will be able to inspire their own bread soul from his books.


https://www.facebook.com/BoulangerieAnthonys/?hc_ref=PAGES_TIMELINE&fref=nf

https://www.facebook.com/pg/Boulangerie-K-968305639931111/photos/?ref=page_internal

Chef Katsumi as one of Taiwan's top nine baking professionals, his bread was selected to be included in the Starbucks menu, and his published books have been listed in Taiwan's annual best-selling books several times. Chef Katsumi also a popular baking teacher in Taiwan, HongKong, China and Singapore, he has been the Taiwan endorser of the 
Electrolux appliances, Bosch Oven, Lescure Butter, Taiwan Uni-Flour. He has been worked as master chef in Taiwan famous bakery shop Taipei - Un Jour A Paris, Kaoshung - Shakespeare, Kaoshung Johan Paris before he own his bakery shop. Also a visiting Professor in National Kaohsiung University of Hospitality and Tourism.

In 2016, Chef Katsumi were been interviewed by media, regarding he went to a typhoon affected tribes, to be a volunteer instructor and taught those natives how to use the nature ingredients for baking to restore their livelihoods.  
  
 
 
   

  
  
 

 




吳克己/麵包職人 
 
現職
與吳寶春師傅、野上智寬師傅、陳撫洸師傅、王鵬傑師傅等人被尊稱為台灣九大烘焙職人的吳克己師傅是國立高雄餐旅烘焙管理系畢業,現經營桃園中壢「安德尼斯烘焙坊」、「Boulangerie K 吳克己麵包工作室」以及「100種生活 100Lifestyle by Katsumi Wu」。2023年更是在日本神户創辦了K-port Bakery。

因爲出了熱銷的《職人手感吐司》一書,大家稱呼吳克己師傅爲吐司男。殊不知,他在臺灣烘焙領域也被稱呼爲“金牌歐式麪包師”。他曾經創造了臺灣最貴的“愛蜜莉麪包”,曾經讓店鋪營業額上漲到4000千萬臺幣,他也曾經讓那些不愛喫“焦麪包”“硬麪包”人,在他的影響下重新審視麪包。吳克己師傅曾赴日本、德國、義大利與法國進修專攻麵包技術,對麵包製作的投入程度可以「一生懸命」來形容的克己老師,希望每一位對烘焙有興趣的讀者都能從他的書中啟發出自己的麵包魂。

著作
《安德尼斯烘焙坊的祕密》、《Chef手感烘焙》、《職人手感吐司》、《Chef手感烘焙2》、《小家庭麵包:30天幸福日常提案》、《東京巷弄麵包》、《白神小玉酵母 輕鬆烤出柔軟麵包》
https://singapore.kinokuniya.com/products?utf8=%E2%9C%93&is_searching=true&restrictBy%5Bavailable_only%5D=1&keywords=%E5%90%B3%E5%85%8B%E5%B7%B1&taxon=&x=0&y=0

 
經歷

Boulangerie K 創辦人
安德尼斯烘焙坊
K-port Bakery @ Kobe Japan
台北昂舒巴黎烘焙坊 主廚

深山裡的麵包店 主廚
國立高雄餐旅大學 技術講師
莎士比亞烘焙坊 總經理
2011年香港國際美食大賽 銀牌
2023年 Electrolux/Rakuten Monkey 樂天桃園棒球場開球嘉賓


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