In the world of Taiwanese baked goods, few treats are as nostalgic as the Apple Bread. Much like Hong Kong’s pineapple buns contain no actual pineapple, this soft, golden loaf contains no apple. Instead, its moniker was a nod to Apple Sidra, a local soda brand invented in the 1960s. Perhaps more importantly, apples came to symbolize luxury in Taiwan’s post-war era of limited resources.
Liu’s Bakery in Taichung was founded in 1962 by Mr. Liu Zheji, a former army major who ventured into the bakery business following his retirement in 1959. Initially, Liu sold bread by bicycle to foreign expats in Taiwan. However, after a quality dispute with U.S. military advisors, Liu decided to go he set out to build a bakery that met international hygiene standards. Thanks to the support of missionary friends and small investors, he launched Liu’s Bakery, which soon became the main supplier of bread to US military bases stationed in Taichung.
After much of the U.S. military departed in 1978, Zheji had to adapt. The founder and his wife began selling bread directly to locals, driving a bakery truck through neighborhoods. Among their offerings, the Apple Bread stood out. The bread soon became a staple in school canteens and many adults have fond memories of bags of loaves with the distinctive red apple logo on them.
The name “Apple Bread” is not patented and variations can be found in supermarkets across Taiwan. Here is where you can taste the original, as well as the many new varieties. In these comparatively plentiful times, the bakery has started offering loaves with a real apple filling. The bakery continues to operate with a modest and eclectic charm, featuring not only bread but also shelves stocked with vitamin products—a testament to the founder’s entrepreneurial spirit.
