After years of delighting fans at Capitol Piazza, Wu Pao Chun Singapore has found a new home in Holland Village. The award-winning Taiwanese bakery, celebrated for its championship breads and artisanal craftsmanship, is stepping into this vibrant neighbourhood with renewed energy—bringing back beloved favourites while introducing fresh creations that balance innovation with tradition.
To mark the milestone, founder and Master Baker Wu Pao Chun himself flew in for the opening. A pioneer in the world of artisanal bread, Wu made history in 2010 as the first Asian to win the Masters de la Boulangerie, before later being named World’s Best Baker in 2016. Meeting him in person underscored how deeply his story and philosophy are baked into every loaf that carries his name.
The new Holland Village store has been designed with the customer experience at its heart. Transparent bread display cases invite guests to feast with their eyes before their taste buds while the signature Champion Oven, exclusive to Wu Pao Chun, sits proudly in the open kitchen—allowing diners to watch the team of bakers at work. It’s a space that feels warm, open, and alive with the rhythm of dough being shaped, baked, and shared.
Hands-on DIY Session. Photo © Kyler Teo
At the launch, I had the rare chance to step behind the counter for a hands-on DIY session. Using stencils, I sifted flour across the top of my dough before carefully lifting them off to reveal bold alphabets underneath. I customised my loaf with my initials—and to my delight, Master Wu Pao Chun himself stepped in to gently dust off the excess flour before sending it into the oven. It was a simple gesture, yet one that made the experience deeply personal and memorable.
Mango Boule. Photo © Wu Pao Chun
While the bakery’s classics remain beloved, the launch also introduced two exciting new creations that highlight Wu’s flair for innovation – The Mango Boule and the Blackberry Cheese Crown. The former is a bright, refreshing loaf infused with tropical mango and a hint of white wine. The mango lends a natural, sun-kissed sweetness, while the wine adds gentle tartness and depth, creating a light, elegant loaf.
Blackberry Cheese Crown. Photo © Wu Pao Chun
I found myself particularly drawn to the Blackberry Cheese Crown. Here, a rich chocolate dough encases a generous filling of tangy blackberries and velvety cream cheese. The cocoa base provides an earthy, slightly bitter counterpoint to the berries’ brightness, while the cream cheese adds a smooth richness that ties the flavours together. Indulgent yet harmonious, each bite reveals a sophisticated balance of sweet, tangy, and bitter notes—a thoughtful composition that will appeal to both chocolate and fruit lovers alike.
Spring Blossom. Photo © Kyler Teo
Both my personal favourite and a standout pick of Wu Pao Chun himself is the Spring Blossom. This loaf is a delightful marriage of savoury and subtle sweetness, featuring a soft, chewy crumb enhanced with fragrant spring onions and a drizzle of shallot oil. The seasoning elevates the dough’s natural sweetness, creating a nuanced, layered flavour profile that lingers gently on the palate. Its slightly savoury aroma surprises at first, only to give way to a gentle, natural sweetness that harmonises beautifully with earthy undertones—a testament to the artistry of simplicity.
My dining companion enjoyed the Sea Salt Luo Song. Reminiscent of Japan’s shio pan, this chewy loaf is crowned with delicate flakes of sea salt. The contrast between the soft, tender interior and the crisp, lightly salted exterior makes it comforting yet refined. Every bite celebrates the mastery of dough handling and seasoning, showcasing how subtle details can create an extraordinary bread experience.
Red Wine Longan. Photo © Wu Pao Chun
No visit to Wu Pao Chun would be complete without tasting the award-winning Red Wine Longan and Lychee Rose Royale. The Red Wine Longan, Taiwan’s best-selling bread, combines the deep, fruity richness of red wine with the mellow sweetness of fresh longan smoked over six days, enhanced with wheat sprouts and walnuts. Indulgent yet nuanced, both loaves exemplify Wu Pao Chun’s artistry in transforming seasonal ingredients into truly unforgettable artisanal treasures.
Lychee Rose Royale. Photo © Wu Pao Chun
The Lychee Rose Royale is fragrant and floral, with the gentle sweetness of lychee beautifully complemented by aromatic rose notes. Elegant and delicate, it feels almost ethereal, with the dough lovingly “drunken” overnight in an artisanal blend of lychee wine, black-leaf lychee, and natural rose petals.
What struck me most during the launch was Wu Pao Chun’s humility and thoughtful approach to his craft. From his sharing, it was clear that his philosophy goes beyond accolades and titles—he continually adjusts, seeks new inspiration, and hones his skills, unafraid of criticism or failure. It was a reminder that his legacy is not defined solely by trophies, but by a relentless pursuit of excellence and a willingness to grow.
Wu Pao Chun Holland Avenue
245 Holland Ave
Singapore 278977
Opening Hours: 8.30am-9.30pm daily
