LA ONE Bakery

LA ONE Bakery grew from chef Thomas Chien’s restaurant group, founded in 2012. Its first bakery opened at the Bo’ai location in Kaohsiung in 2015, followed by branches in Wenheng, the Kaohsiung Museum of Fine Arts area, Mengzi and Wumiao. The bakery makes fresh bread, pastries, cakes and biscuits, alongside prepared foods, sauces, salads and Taiwanese fruit jams. Its ingredient network combines produce from Kaohsiung and other parts of Taiwan with selected imports, including Japanese flours, French and Italian chocolate, French butter and fleur de sel, and Italian olive oil. The range includes toast, focaccia, butter rolls, red-bean breads and seasonal desserts. Sourcing is shaped by partnerships with small farms, organic growers and local suppliers, with shorter food miles as a stated principle.