Wu qualified as a master pastrycook when he was 20. As an apprentice he had focused on learning how to start his own business; now had to try to understand the market. Given his traditional training, he chose to do it the old-fashioned way.
20 歲，吳宗恩正式升格為「蛋糕師父」，創業準備的重心也移轉到了解市場，而一路經由非系統化教育養成的他，這次仍是採取了土法煉鋼的方式。