They were small and had no air-conditioning, and with the ovens getting up to 200oC, people would be baking bread with no shirts on. It would go on like this for ten hours a day, and it would leave your head spinning, "says the 37-year-old Wen, who remembers the difficulties of his early studies like they happened just yesterday.
「早期麵包店廚房環境不佳，密閉式空間、沒有空調，再加上烤箱溫度高達攝氏二百多度，在廚房裡打赤膊做麵包，一天 10 小時下來，往往頭暈目眩… …」今年 37 歲的文世成，從「土師仔」做起，對當年學徒生涯的辛苦記憶猶新。