A baker since he was 15, Tai Cheng Lu adapted the Japanese castella (also known as kasutera) and made his own fluffier version in 2010. Grand Castella opened its first branch along the picturesque Tamsui Old Street in Taipei. More than a decade after, his culinary legacy is imprinted with Grand Castella, whose stores in Asia still serve long lines of people up to this day. 

Grand Castella continues to grow its presence and satisfy the world’s craving for authentic freshly baked Castella with branches in Korea, Singapore, China, Malaysia, Vietnam, and most recently in Japan and the Philippines.

Striking the right balance between texture, lightness, and taste with every cake, Grand Castella aims to be a staple at households everywhere.