Pastry making has been part of Taiwanese culture for over a century, since the Han immigrated to the island and localized their cultural heritage. Today, pastries can easily be found in many century-old shops. The production process of pastries-the art of pastry making, is full of local color. Pastry chefs use ancient techniques and simple tools to disseminate the art of pastry making across Taiwan through their wisdom and persevering efforts. The purpose of this study was to understand the history of pastry making in Taiwan over the ages by conducting in-depth interviews with ten experienced pastry chefs. Based on the data analysis, this study found that pastry making began with traditional fire ovens, and then the industry expanded with the industrialization of baking equipment, and resulted in contemporary technological mass production, with a production mode that ensures consistent quality. The three major elements of pastry making are flour, sugar, and oil. The shell determines pastry type, it is the filling that gives the pastry its flavorful soul, and the availability of diverse ingredients produces various flavors. Each type of pastry mold contains a history of its own, such as long-wearing wooden molds, which are often carved with store names and are emblems of quality guarantee, but are slowly disappearing with the popularization of mass production and shortages in labor. In terms of packaging, traditional wrappings were replaced by easily disposed paper packaging, and boxes began to be used for easy transportation. The popularity of Cantonese pastries brought on the trend of metal boxing, and today, certain dimensions must be followed in the art of pastry packaging. Nevertheless, even though packaging styles may widely differ, they remain the same in that all serve to preserve full flavor and delicious taste.