Nowadays, if you are worried about what to eat every morning, you will come across a hand-cooked cake store at any time. Nowadays, you can see hand-picked bakery stores everywhere on the street, and basically all restaurants are good.

When it comes to the fire of hand-crab cakes, you need to mention one person. In 2005, Chai Lei wandered into Taiwan's Shilin night market and was mesmerized by the local snack, the hand-scrapped cake, which surprised with its crunchy, wistful feathers and simple cake. At the time, Chai Lei opened a "fruit beauty hall" in mainland China, but business was dismal. He gave it a try and brought the hand pie to the mainland, renamed it "Taiwan Hand Pie," and sold it for $3 at a noodle shop where people could line up all day. It sold more than 6,000 yuan and drew a crowd.

Chai Lei registered a patent for Taiwan's hand pies through Red Hot Hand Pies, which opened the way for national investment in joining the hand pies. Chai Lei made a lot of money by opening a franchise franchise in Taiwan. At its peak in the second half of 2014, hand-cooked biscuits appeared in both the north and the south, both in stores and in small carts. With a super-low franchise fee, she can make a 3-5 square meter window or a small cart that can be staffed by laid-off workers or college students and then have people rush to make them.?

"Taiwan hand grasped cake" blossomed and became a national snack. As a result, the hand-cooked cake became a snack on streets like Guilin rice noodles and Lanzhou rice noodles, but without a brand. Chai Lei realized that he had fallen into the "pit" he was digging. With 8,000 businessmen being blown away by the variety of branded huts and consumers unable to tell right from wrong, the market was confusing.

Seeing the chaos in the artisanal handcake market, Chai Lei decided to change the name of all the franchises he had been asked to turn over to "Gourmet Handcakes". Finally, Chai Lei also regained the right to franchise handmade cakes, which were evenly distributed at the headquarters, which led to great pressure on supply. In the two years from 2010 to 2012, Chai Lei hired twice as many employees as the original staff, shifted from eight-hour shifts to three shifts 24 hours a day, and increased the number of hand pies from 20,000 per day to 60,000 per day.