Formosa Bakery wakes at 4am every day to bake fresh pineapple cakes, sun cakes (taiyang bing), taro swirl buns, and Taiwanese castella sponge cakes. Every recipe originates from the owner’s grandmother’s kitchen in Tainan, and many ingredients — including pineapple jam and red bean paste — are imported from Taiwan.
The café side serves Taiwanese iced coffee, warm soy milk, and seasonal soft-serve inspired by classic Taiwanese ice shop flavors.
