Holiday dessert gift boxes embrace East-West fusion

Holiday dessert gift boxes embrace East-West fusion

2026-08-28

Competing for a slice of Taiwan’s lucrative NT$5 billion gift market for the Mid-Autumn Festival, bakeries and pastry brands are entering the fray early. This year’s offerings feature many fusion options, such as egg yolk pastries stuffed with pomelo and passion fruit, and pineapple buns with molten filling. One business is stuffing an entire panna cotta into a cake roll, packaged in a traditional gaji shopping bag. Even French sablé cookies are melding with Nantou pineapple and tea leaves, hoping to make for a meaningful gift.

Plump white mochi is tucked inside these Chinese egg yolk pastries, using passion fruit and pomelo to balance out the sweetness. This taro mochi lava pastry uses Western baking methods to make a flaky pastry with rich custard, creating layered textures. And of course, Mid-Autumn Festival isn’t complete without a traditional egg yolk pastry, where a whole salted egg yolk pairs exquisitely with sweet red bean paste.

Cathy Chung
85˚C vice president of marketing
East-West fusion gift boxes are proving popular. Every year, we consistently sell about 30 to 40,000 Mid-Autumn gift boxes. This year, we project revenue for the entire Mid-Autumn period in Taiwan to reach around NT$24 million.

To capture a slice of the NT$5 billion Mid-Autumn mooncake market, one large brand is offering fusion boxes that pair traditional flavors with nontraditional nut tarts, almond slices, and oolong pastries.

Another cake brand is stuffing an entire panna cotta pudding into a cake roll, with Assam tea blended into the sponge. They expect fresh desserts and gift boxes to drive revenue growth of 10 to 20%.

Voice of Kuo Yi-ying
Yannick marketing assistant manager
People prefer to be gifted desserts that are creative and new, providing for richer and more diverse choices. This time, inspired by Taiwanese sensibilities, we put together popular desserts from Taiwan and abroad and packaged them in a traditional gaji bag to make the gift more meaningful.

Charles Huang
Crew’s Dessert director
For this Mid-Autumn Festival, our main highlights are the Taiwan Island Tins, made with local Nantou pineapples and tea leaves. We project revenue this year to grow by about 50%.

This bakery is taking a younger approach inspired by the island of Taiwan, baking local Nantou pineapples into French Sablé Breton pastries to reinvent the pineapple cake. In their cookie tin, they use tea leaves from Nantou to make roasted oolong, sijichun, and earl grey cookies, hoping to put a local spin on this year’s gift giving.

#MidAutumnFestival #MoonFestival #giftbox #pastries #pineapplecake #eggyolkpastry #mooncake

For more Taiwan news, tune in:
Mon to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

中秋禮盒掀"中西混血風潮" 蛋黃酥包柚子.法式酥餅搭鳳梨

2026-08-28

搶攻全台高達50億元的中秋送禮大餅，各大烘焙與甜點業者提前點燃戰火！今年中秋禮盒吹起濃濃的中西合璧風潮，不僅有蛋黃酥內餡包入百香柚子，還有菠蘿流芯，也有糕餅業者，將整顆布丁塞進奶凍捲，再搭上復古茄芷袋做包裝，連法式酥餅也跨界融入南投在地土鳳梨與茶葉，要讓送禮送到心坎裡。

中式蛋黃酥包白胖麻糬，用百香柚子中和甜膩口感，另一顆菠蘿芋泥麻糬流芯，西式手法製成微酥外皮，與香濃奶黃，堆疊口感，中秋節少不了來顆蛋黃酥，整顆鹹蛋黃，搭配烏豆沙餡，鹹甜比例，精準拿捏。

[[85度C行銷公關副總鐘靜如]]
“中西合璧的禮盒是比較受到青睞的。我們的中秋禮盒，每年大概都是（銷售）差不多，三、四萬盒的這樣一個水準，那今年預計整個檔期，中秋的檔期的業績，在台灣應該是差不多2400萬左右。”

搶攻50億中秋月餅禮盒商機，連鎖咖啡的禮盒中西合併，有傳統口味，也有新式的堅果塔、杏仁條和白毫烏龍茶酥。

另一間糕餅品牌，把布丁塞進奶凍捲，外皮蛋糕，混入阿薩姆紅茶，預期甜點與常溫禮盒，可望挹注業績成長1到2成。

[[聲源:亞尼克菓子工房行銷襄理郭怡瑩]]
“收禮者比較偏好有創意、新鮮的甜點，選擇性上變得比較多元跟豐富，那我們這一次是以台灣感性為主題，集合國內外都受歡迎的人氣糕點，搭配我們代表台灣元素的茄芷袋，讓送禮更有意義。”

[[空服員的手作甜點執行長黃仔育]]
“這次中秋節，我們主打台灣島嶼鐵盒禮盒，裡面有台灣在地的土鳳梨還有茶葉，那今年營收預計會大約五成左右。”

也有甜點店走文青路線，以台灣島嶼為發想，將南投土鳳梨與法式布列塔尼酥餅結合，變成鳳梨酥，充滿奶香、鳳梨香，餅乾禮盒，同樣使用南投茶葉，做成炭焙烏龍、四季春、伯爵茶口味，送禮兼顧在地風土民情。

更多新聞內容，請鎖定：
民視台灣台（152頻道）週一至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00

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Art is subjective, after all. What’s most important is signing your name next to your partner’s on that marriage certificate, taking the first step toward the rest of your lives together.

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