"There's no such thing as luck-behind that minute in the spotlight is a decade of toil," says Wu. In order to get the weight, length, width, shape, and flavor of their bread perfect under the pressure of a time limit, these bakers have naturally had to put in a lot of hard work and practice.
「凡事沒有僥倖，台上一分鐘，台下十年功，」吳寶春說，要在限定時間內做出重量、長度、寬度、外型、口味都達到標準的麵包，當然要苦練。