Wei's is a delicious cultural experience

Ashley Johnston

When I first heard about Wei's Taiwanese Bakery, I was not sure what to expect. This is what I knew: I love baked goods and I love Asian cuisine. So I was excited to make my first trip to the cozy family-owned business just off Hixson Pike.

Upon entering, I was greeted by Ashley, the cheerful counter clerk, who helps run the bakery alongside husband-wife duo Wei and Amy Chan.

The air smelled fragrantly of fresh dough. Classical music played lightly in the background. The walls were lined with an array of honey-colored breads and buns topped with sweet-smelling glazes or stuffed with coconut and creams or various meats.

There was a glass case of cakes and pastries and an assortment of candies, which I learned were all made from scratch by Amy's mother, Helen. Handmade nougats, large gooey-looking chocolate chip cookies, moon cakes and the bakery's famous almond biscotti.

"Customers go crazy for the biscotti," Ashley told me. Among other favorites are the rum balls, cream puffs, mocha buttercreams and tiger skin cake, which Ashley explained tastes something like a "grown-up Twinkie." I checked my watch. I wondered if was too early for dessert.

As if on cue, Ashley offered me a sample of one of Wei's latest creations: orange mille crepe cake. It was light, spongy and layered with a sweet - but not too sweet - orange filling.

Another recent addition to the bakery is the jalapeno and cheese bread: fresh, soft buns topped with cheese, chives and jalapenos.

I wondered if all of Wei's baked goods were inspired by Taiwan. "Oh no," Ashley told me. "His recipes span cultures."

Although Wei received his culinary training in Taipei, his recipes are indeed from all over the world. There is a taste of Italy in the creme cakes and tiramisu. There is Swiss influence in the tiger skin cakes and French influence in the breads. There are also several breads and pastries baked with red beans, which are frequently found in Southern and Creole dishes. Of course, there is also Taiwanese inspiration.

I wanted to know which items were the most traditional to the Wei's home country. Ashley directed me to the back wall where there were three different kinds of cakes: mung bean cake, taro cake and yolk pastry. I ordered one of each. They were the size of small cupcakes. My favorite was the mung bean. Its outside was light and flaky. Its filling was meaty but sweet. High in protein and rich in vitamin C, I would not feel guilty that this was my breakfast.

In addition to the assortment of cakes and breads, Wei's Bakery also offers specialty goods such as taro or red-bean toast - fresh bread loaves filled with either taro (which is similar to a potato) or red beans. Customers can even customize cakes for birthdays or other celebrations by selecting their own size, base, filling and frosting. The cakes are then beautifully and skillfully decorated in-store by Helen. Because these items are made to order, Amy suggests placing an order one to three days in advance.

Whether you are in the mood for a sweet treat or a warm slice of freshly baked bread, Wei's Taiwanese Bakery is an ideal place to explore international flavors. One thing is certain: No matter what you order, it will be made in-store, from scratch, daily and without any use of artificial flavorings or preservatives. Now that is a comfort that truly transcends cultures.