In the summer of 1991, Han Chou opened the first Fay Da Bakery in Manhattan, following recipes he learned as a baker back in Taiwan. His teacher was taught by American military personnel during World War II, bringing in Western influences into his bakery.
To this day, Fay Da Bakery remains a small family-owned business, with several stores throughout Manhattan and Queens. Similar to the cultural fusion of our buns and pastries, our goal is to set a future where we can bring people together the same way we can bring two cultures of food together.