When he was 25, Wu spent a couple of months studying in France; after he started his own business, he traveled several times to Japan to check out the local pastry market. Having seen how much attention is paid to quality ingredients in countries with a strong pastry tradition, Wu insisted on using the best ingredients even when he was doing contract work.
25 歲曾到法國短期進修兩個月，創業後也多次專程前往日本考察甜點市場，看到甜點先進國家對於用料的講究，讓吳宗恩在代工時期就確認了對於原料的堅持。