songshanDaily 08:30 to 20:30Walk-in onlyPineapple cakes and Taiwanese pastries
Chia Te Bakery has been baking pineapple cakes since 1975, winning the 2006 Taipei Pineapple Cake Festival's top prize and shipping global ever since.
Tip: Queue runs about 30 minutes. Pre-fill the order sheet in line. Cash and card.
Worth the queue: Original pineapple cake and cranberry pineapple cake
songshanDaily 10:00 to 18:00Walk-in onlyPineapple cakes
SunnyHills' Minsheng Park flagship greets every visitor with a complimentary pineapple cake and a cup of oolong tea, baked from Tu Feng native pineapple.
Tip: Free tasting on arrival. Open daily; pack the gift box at the counter for export-ready boxing.
Worth the queue: Tu Feng pineapple cake
daanTue to Sun 11:00 to 19:00, closed MondaysWalk-in onlyFrench viennoiserie and pastry
Le Gout in Da'an is one of Taipei's serious French pastry counters, run by a Pierre Herme-trained chef. Laminated croissants, Paris-Brest, seasonal entremets.
Tip: Closed Mondays. Hot croissants from 11:00; the Paris-Brest sells out by 15:00.
Worth the queue: Croissant and Paris-Brest
zhongshanDaily 09:00 to 21:30Walk-in onlyVegetarian bread
Nozomi is the vegetarian bakery downstairs from Yang Shin Vegetarian, run by the same group. Egg-free milk bread, vegan croissants and pineapple cakes.
Tip: Open 09:00 to 21:30 daily. Cash and card; busy at lunch with Yang Shin overflow.
Worth the queue: Egg-free milk bread
songshanDaily 10:00 to 22:00Walk-in onlyTaiwanese cake and pineapple cake
Mr Mark Bakery is a Taiwanese bakery chain with a flagship on Nanjing East Road's pineapple-cake row, the corridor that runs from Chia Te to Sunmerry.
Tip: Open daily until 22:00. Boxed pineapple cakes well priced versus the marquee names.
Worth the queue: Original pineapple cake
shilinDaily 09:30 to 21:30Walk-in onlyChinese traditional pastry and mooncake
Kuo Yuan Ye in Shilin has been baking Chinese traditional pastries and mooncakes since 1867. Five generations on, the brand runs the Shilin museum flagship.
Tip: Open daily 09:30 to 21:30. The museum upstairs explains the four-generation pastry tradition.
Worth the queue: Lemon and red bean mooncake