PRODUCTS

Mei Fang Tang x Ta Yu Foods ---- A Pastry Dream Spanning Over Six Decades



In 1954, on an old street in Taiping, Taichung, 29-year-old Lai Hai-tong and his wife Lai Ho-yen founded Mei Fang Tang Bakery with a simple vision and a passion for pastries. Starting with a humble stall selling handmade pineapple cakes, this small venture became the foundation for what would later grow into Ta Yu Foods.

According to the Lai family, pastries were never just a products—they were vessels of emotion, each one carrying the warmth of home and cherished memories.
When the second generation—brothers Lai Yong-an and Lai Yong-yuan—took over, they spearheaded the expansion and innovation:

▶1982: Driven by uncompromising quality, their products entered military and civil servant welfare centers, marking the start of steady growth.

▶1985: A new factory opened, transitioning to industrialized production.

▶1996: Ta Yu Foods Co., Ltd. was established, refining brand and distribution strategies. The "Ta Yu" brand developed affordable yet delicious products with extended shelf life, catering to global demand for Taiwanese treats—from pineapple cakes and butter crisps to lemon cakes, taro lava pastries, and innovative creations like bubble milk tea sun cakes and red bean mochi.

▶ 2001: They pioneered frozen dough exports to North America, letting the overseas communities savor the taste of home.

The crown jewel of their journey? The Sun Cake—a signature creation perfected by the second generation.
This isn’t just any sun cake. It’s a legacy of three generations: paper-thin, flaky layers enveloping a sweet-but-not-cloying malt filling, each bite glowing with the warmth of a simpler time.

But the soul of this enterprise isn’t just the products—it’s the people.

Lai Yong-an, who left his electronics career to care for his ailing father, navigated factory inspections on crutches (with one leg affected by polio and the other by bone tumors), smiling through every fall.

His brother Lai Yong-yuan, the steadfast backbone, stood by him through every challenge.

Third-generation Lai Guan-quan, raised amid the scent of flour and butter, felt not obligation but a calling to continue the family dream. His moving words:
"This isn’t just my duty—it’s a dream our whole family guards together."

Today, Mei Fang Tang and Ta Yu Foods may not be industry giants, but over 60 years, they’ve proven what it means to stay true: using honest ingredients and craftsmanship to create pastries that taste like safety and home.
This is Taiwan’s sweet heritage—a three-generation family dream, baked into every bite

Taiwan’s Sun Cake Champion
Annual sales stacked taller than 100 Taipei 101 towers!
For 60 years, one unwavering promise: a malt-filled sun that melts in your mouth, with a proprietary malt filling that never crystallizes!

Taiwan’s Sun Cake Champion
Annual sales stacked taller than 100 Taipei 101 towers!
For 60 years, one unwavering promise: a malt-filled sun that melts in your mouth, with a proprietary malt filling that never crystallizes!

Taiwan’s Sun Cake Champion
Annual sales stacked taller than 100 Taipei 101 towers!
For 60 years, one unwavering promise: a malt-filled sun that melts in your mouth, with a proprietary malt filling that never crystallizes!

Taiwan’s Sun Cake Champion
Annual sales stacked taller than 100 Taipei 101 towers!
For 60 years, one unwavering promise: a malt-filled sun that melts in your mouth, with a proprietary malt filling that never crystallizes!

Taiwan’s Sun Cake Champion
Annual sales stacked taller than 100 Taipei 101 towers!
For 60 years, one unwavering promise: a malt-filled sun that melts in your mouth, with a proprietary malt filling that never crystallizes!

——ORIGIN——
The history of Yi Fu Tang dates back to the third year of the Showa era during the Japanese colonial period. The founder, Master Chen Zhoucai, chose to establish "Yi Fu Tang Confectionery Shop" in a bustling area near Da Dun Meizhi-cho (now Zhongzheng Road in Zhuguang Market), specializing in traditional pastries. The small shop was often filled with the enticing aroma of freshly baked goods, especially when the "Handmade Pineapple Cake" came out of the oven, attracting countless passing merchants and Japanese gentry to become loyal customers.

Yi Fu Tang's "Handmade Pineapple Cake" was the most famous central Taiwanese pastry during the Japanese occupation. Master Chen used Taiwan’s locally abundant "Wang Lai" (pineapple) from Wufeng as the main ingredient. Through repeated experimentation and refinement, he skillfully infused the pastry with the fruit’s natural sweetness. Its golden hue and simple, authentic flavor deeply captivated people, quickly becoming Yi Fu Tang’s signature product during that era.

——JOURNEY——
With time-honored craftsmanship and a commitment to traditional, uncompromising methods, Yi Fu Tang has upheld its dedication to producing authentic "old Taichung-style delicacies" across generations. For instance, during the 1950s and 1960s, the renowned "Sun Cake" gained popularity through train vendors. Yi Fu Tang's version, with its delicate texture, left a lasting impression on food lovers and became a major supplier for platform vendors and train attendants. In 1964, combining newly introduced Japanese techniques, Yi Fu Tang pioneered the "Lemon Cake",sparking a sales boom for exotic flavors and setting a trend in the central Taiwanese pastry market. These achievements highlight the old shop’s passion for blending tradition with innovation.

——VISION——
"Yi Fu Tang" has accompanied Taichung, this cultural city, for many long years. Despite the rise of competing pastry shops along the main streets, this century-old establishment remains unique, steadfast in using only the finest ingredients and rejecting unhealthy additives. Every day, we personally oversee the baking process to provide you with the freshest, most natural, and delicious authentic pastries. With heart and dedication, we will continue to accompany everyone for the next hundred years, adding a touch of sweetness to every traveler’s visit to Taichung.
 

The taro pastry is exploding with lava filling!"

3-Time Consecutive Winner of the ITQI Superior Taste Award (1-Star) – the Michelin of Food!

Reinventing Tradition: Our "lava-style" taro pastry shatters expectations, blending Tachia taro with a salted egg yolk flow-center—a revolutionary twist on classic pastry texture.

Record-Breaking Popularity:
3,000 boxes sold in a single day
#1 top-rated pastry by foodie communities

⁎Ovo-lacto vegetarian

The taro pastry is exploding with lava filling!"

3-Time Consecutive Winner of the ITQI Superior Taste Award (1-Star) – the Michelin of Food!

Reinventing Tradition: Our "lava-style" taro pastry shatters expectations, blending Tachia taro with a salted egg yolk flow-center—a revolutionary twist on classic pastry texture.

Record-Breaking Popularity:
3,000 boxes sold in a single day
#1 top-rated pastry by foodie communities

⁎Ovo-lacto vegetarian

lacto vegetarian

lacto vegetarian

lacto vegetarian