DOCTOR TURNS TO PASTRY TO CARRY ON FAMILY BUSINESS|救祖傳事業 醫師關診所接手百年餅店

Due to staff shortage, a one hundred year old pastry shop in Yunlin's Cihtong Township is facing closure. The owner's son, decided to come home and carry on the family tradition. Now this pastry shop has a new owner making traditional pastries. Placing the filling in the pastry is all done according to the traditional recipe, too much or too little is no good. Working busily in this pastry shop is Gao Wei-shi, who used to be a doctor in a hospital. Two years ago, his family pastry shop faced closure, so he then decided to come back home and took over his old family business. ==GAO WEI-SHI, former medical doctor== It is a job like any other, you have to work hard. Being a doctor, you use brain and have more pressure. Being a pastry cook, you move your body more and work hard. ==MR GAO, SENIOR, pastry shop owner== He said if no one takes over, it would be a pity, because it's a hundred-year-old pastry shop. My grandfather started this business. Dr. Gao says when he was a doctor, he often needed to think a lot when explaining a patient's condition to the family. Having been a doctor for 20 years, he was tired and his father tried to persuade him to change professions. He then decided to carry on the family business. ==GAO WEI-TSE, former medical doctor== Actually you just need to prepare the ingredients in advance, then follow the recipe step by step, and you will get a very good product. Since he came home, Mr. Gao senior has been teaching his son how to make the filling and the pastry until now he is capable. He hopes to continue this old family business and tradition, and pass it on to next generation. TRANSLATED BY：ANTHONY LIN 將餡料包進餅皮，都是根據祖傳比例來做，太多或太少都不行，這是老餅店的堅持，在烘焙室忙進忙出的高維澤，原本其實是一位醫生，過去擔任過台中中山醫院急診室主任，後來自行開內科診所，但兩年前因為家中餅業無人接手，決定關掉診所回來做餅。 ==前診所醫師 高維澤== 相同的都是一份工作 也都很辛苦 醫生有點是動腦筋 勞心比較多 做餅的話 其實就是動身體 勞動身體 ==高維澤父親== 他就說如果真的沒人接 就會很可惜 已經是百年老店 已做到現在了 自從我阿公年代就做到現在了 高維澤就說，當醫生有時要跟家屬解說病情，需要花更多心思來處理，做了20年的醫生出現工作疲乏，又碰上父親的勸說，才回家接下這百年重擔。 ==前診所醫師 高維澤== 其實就是 你只要把原料先用好 然後把整個過程 按照步驟來做 就可以得到一個很好的成果 回到自家餅店幫忙，高維澤從調配餅皮和餡料學起，每個步驟父親都在旁指導，現在已經能獨立作業，雖然做餅過程多勞力又辛苦，但就是希望讓家族餅店能夠繼續得以傳承。 記者 王威雄 雲林報導