世界冠軍與他們的產地—武子靖國際講習會
The Making of World Champions - Wu Tzu Ching International Workshop

• 日期與時間 Date & Time: 
  2026年3月12日(四) 12:30 - 17:00
  2026 March 12 12:30 - 17:00

• 地點 Location: 
  南港展覽館一館4F-亞洲烘焙高峰會 M032
  TaiNEX1 4F- Asia Bakery Summit M032

• 價格 Workshop Fee: 9500 NTD/ 300 USD

講習會亮點 Workshop Highlights：

解構爆品邏輯，大師帶路奪佔 2026 烘焙先機：

站在 2026 展望未來，必先透析過去。本場講習將帶領您精準復盤 2025 亞洲烘焙市場的潮流脈絡，由大師親自解構爆品背後的商業邏輯，助您掌握從熱銷到長紅的研發關鍵。這不僅是一場深度回顧，更是您佈局 2026 持續競爭力的實戰導航

Success stories and professional journeys of World Baker Champions. And, breaking down key Asian baking trends 2025 and reveals the commercial logic behind breakout products—helping you turn short-term hits into long-term success and stay ahead in 2026.

現場實作示範 Live Demonstrations：

酸種麵包--天然發酵的純粹麥香，耐人尋味的微酸層次
Sourdough Bread – Pure wheat aroma from natural fermentation, with complex and lingering tangy notes

生甜甜圈--極致鬆軟入口即化，體驗如雲朵般的輕盈感

Nama Donuts – Ultra-soft, melt-in-your-mouth texture, as light and airy as a cloud

潘娜朵妮--時間醞釀的奢華熟成，奶油與果乾的完美融合
Panettone – Luxurious, time-aged perfection with a harmonious blend of butter and dried fruits

貝果的變化--百變內餡與口味，翻玩經典 Q 彈嚼勁
Bagel Variations – Creative fillings and flavors that reinvent the classic chewy bite

高含水麵團的變化--濕潤輕盈的高透氣質地，享受最純粹的彈牙感

High-Hydration Dough Techniques – Moist, light, and highly open crumb structure, delivering a clean and elastic mouthfeel

夾餡料理麵包--麵包與料理的飽滿結合，撕開即是美味驚喜
Filled Savory Breads – A rich fusion of bread and cuisine, where every tear reveals a delicious surprise

圖片僅供參考，實品請以實物為主
The images are for reference only. Please refer to the actual product for accuracy.

講師 Speakers: 

• 武子靖 Wu Tzu Ching
  2023 UIBC世界最佳麵包師
  UIBC World Baker of the Year 2023

• 陳耀訓 Yoshi Chen
  2017 Mondial du Pain世界麵包大賽冠軍
  Champion of the 2017 Mondial du Pain

• 陳星緯 Allen Chen
  2016法國圖爾巧克力大師賽冠軍
  Champion of the 2016 Tours Chocolate Master Competition

• 簡思昀 Ssu Yun Chien
  2023 UIBC世界盃青年麵包大賽冠軍
  Champion of the 2023 UIBC International Competition for Young Bakers