Bakers Talk: The Art of Translating Asian Flavors for Germany
Chewco, a leading innovator of rice and tapioca flour-based baking ingredients, is set to showcase at the IBA show in Düsseldorf this May. On a mission to introduce Asian flavors to Western markets while respecting local tastes, Chewco has partnered with Zoe Yang, the talented pastry chef behind Teamate Pang, a beloved Taiwanese bakery in Düsseldorf. Together, they've created three unique recipes that blend Zoe's expertise with Chewco's signature ingredients.
In this conversation, Chewco's chef Kathy joins Zoe to discuss the fascinating cultural differences in taste preferences between Germany and Taiwan, and the art of baking for two distinct palates.
A Delicious Journey
It started in childhood for both of them—this deep-rooted love for baking that would shape their lives. "It all began as a personal interest," Zoe explains. "As a child, I loved cutting fruits and plating dishes—I found it fascinating."
What started as a passion project during her UK stay, where she had relocated for her husband's job, quickly evolved into a brilliant career. She completed baking courses and progressively started accepting custom cake orders, and eventually moved to Düsseldorf where she opened Teamate Pang—taking her customers on a delicious cultural journey by offering Taiwanese flavors with European ingredients.
In Taiwan, Kathy shares this same lifelong devotion. Her childhood fascination laid the foundation for her work at Texture Maker (Chewco's parent company), where she develops specialty baking mixes that maintain authenticity while appealing internationally. "I've loved baked goods since I was a little girl," she shares. "Seeing beautifully decorated pastries inspired me to pursue baking as a career." It was in this industry that Kathy met her husband. "The joy on my family's faces when they taste my creations gives me a profound sense of accomplishment"—a sentiment both bakers share.
With parallel journeys now spanning different continents, Zoe and Kathy bring unique perspectives on translating baking traditions across cultures and successfully localizing Asian recipes for European palates.
Health & Wellness: Finding the Sweet Spot
Asian desserts' naturally lower sweetness levels compared to Western counterparts offer a key advantage in health-conscious European markets. Ingredients like pumpkin, longan, and red bean provide natural sweetness that aligns with Europe's growing demand for reduced-sugar options.
"Europeans generally find Asian desserts less overwhelmingly sweet than Western ones," notes Zoe. "For instance, our melonpan is naturally sweet due to the pumpkin filling, which pairs well with the crispy topping. While Taiwanese might consider it too sweet, it has become a seasonal bestseller here."
The trend extends beyond sugar reduction. "Nowadays, health-conscious eating in Europe isn't just about reducing sugar and fat—it's about selecting the right ingredients," Zoe observes. Matcha, black sesame, and red bean have evolved from exotic curiosities to sought-after superfoods.
Kathy adds: "The health trend is increasingly prominent in Taiwan as well. Vegan, gluten-free, reduced-sugar, and high-protein products are all very popular."
Bridging Flavors: The Pistachio Craze Case
Some food trends transcend geographical boundaries. Both chefs note the popularity of pistachio-based desserts in Taiwan and Germany alike. "This is largely driven by the viral Dubai Chocolate," explains Zoe.
This trend exemplifies how global phenomena can bridge consumer preferences through creative fusion innovation. Capitalizing on this, Kathy plans to incorporate pistachios into Chewco's IBA tasting samples, including pistachio mochi ice cream and pistachio-filled mini cream puffs made with Chewco baking mixes.
Turning Differences into Selling Points
One significant challenge for Asian bakers entering European markets is the difference in texture expectations. "Germans prefer items with some chewiness rather than excessive softness," Zoe explains.
Both chefs recommend embracing these differences through premiumization. While European breads traditionally lack fillings, there's growing acceptance of Asian-style filled breads when positioned as premium dessert items rather than everyday staples.
The gifting culture so important across Asia translates well to Europe. Teamate Pang is known for its beautifully packaged pastry collections. Asian pastries—often small and round, like mooncakes, daifuku, and mochi ice cream—make for elegant gift presentations.
The Importance of Taste Experience
Both chefs agree that physical presence is crucial when introducing unfamiliar flavors and textures.
"Taiwanese breads and pastries have a distinctive Asian-style texture, different from European traditions. Initially, there will be some resistance," Zoe acknowledges. "However, a physical store allows locals to try products and become familiar with the flavors naturally. Online selling makes consumer adoption more difficult."
Chewco faces similar challenges introducing Asian textures to European markets. "Asian treats are becoming more familiar in Europe through bubble tea and mochi ice cream, but there's still room for discovery," Kathy explains. "There's no substitute for direct sensory experience. You can describe a texture extensively, but until someone feels that pleasant chewiness or experiences how it complements certain flavors, they might hesitate to try something so different."
Chewco x Teamate Pang Collaboration
IBA Düsseldorf visitors will experience a curated selection of fusion creations blending Taiwanese traditions with European tastes. Using Chewco's specialized baking mixes, Zoe will showcase:
Black Sesame Pastry: A luxurious take on traditional Teochew mooncake—flaky spiral pastry encases pillowy mochi made with Chewco's Instant Mochi Mix. Rich black sesame infuses each delicate layer, releasing a deep, nutty aroma that lingers on the palate.
Mochi Tofu Biscuit: A perfect harmony of savory and sweet notes creates this delicious treat.
Adzuki Sesame Ball: Encased in a fragrant roasted sesame shell lies a velvety red bean filling studded with crunchy walnuts. Experience three distinct textures in one delightful bite—crispy, smooth, and crunchy.
Fortune Stick Grissini: In Earl Grey and Cheese flavors, these elegant breadsticks embody the mystique of Eastern tradition—like fortune sticks that reveal destiny's path.
Zoe will demonstrate these treats at Chewco's booth, and visitors can pre-order limited edition gift boxes for pickup at her Düsseldorf shop.
Additionally, Chewco will offer their own product samples, including Hawaiian Butter Mochi, Japanese Cream Puff, and Mochi Ice Cream.
Looking Ahead: Education as the Key to Growth
Both Zoe and the Chewco team see education as the cornerstone of their expansion strategies.
Zoe dreams of opening a baking school to teach Taiwanese bread-making techniques while promoting both products and Taiwanese culture. "Perhaps we can start with a bilingual podcast sharing our baking experiences in Taiwan and Germany," she suggests.
Meanwhile, Chewco plans to launch a free online knowledge platform in 2025, featuring step-by-step video tutorials and expert tips. "Success in recipe localization requires not just quality ingredients but also technical know-how," explains Kathy.
Visit Chewco and Chef Zoe at Booth #E34 Hall 15 during the IBA show in Düsseldorf from May 17-23, 2025. Zoe will demonstrate the collaboration recipes live, and visitors can pre-order at the booth for collection at her Düsseldorf shop.
