上星期Rocky和我獲HOME•焙創辦人兼董事Leon Tsai先生邀請 下午4:00到他們位於灣仔合和商場6樓607-608號舖與他會面，簡直是難能可貴的機會，因為這些年來我一直對他的獨特經營模式深感興趣，希望能做個回訪深入了解。
Last week, Rocky and I were invited by Mr. Leon Tsai, founder and director of HOME BAKING DAY, to meet him at 4:00 p.m. at their Wan Chai branch in the Hopewell Centre, Shop 607–608, 6/F. It was truly a rare opportunity since I’ve long been fascinated by his unique business model and hoped to visit him again for a deeper understanding.
Leon非常客氣的招待我們坐下，並安排同事送來美味可口的熱咖啡。我毫不猶豫地說明為Uncle David專欄收集資料介紹他業務的來意，他表示會盡力配合。他不厭其煩的簡述烘焙館的運作過程，從顧客選定要自製的甜點並付款後說起，怎樣透過平板電腦指引顧客去領取材料及工具，並遵照食譜短片按部就班地在現場處理食材，遇到問題時就舉手向員工求助，混合食材後就放進烘爐與烘焙完成後塗上其他配料的程序，員工亦會巡場觀察顧客是否需要協助，避免出現錯誤而導致失敗！一般日子裡最多三個人當值已足夠應付需求，遇上繁忙的日子，如準備過母親節、聖誕及新年，就要安排五至六個員工在場應變，無論如何，平板電腦擔當起「導師」的工作，員工只是提供額外的協助；簡單來說，平板電腦的內容省卻了龐大的導師費用，這個做法在內地同行就沒有需要，由於工資低廉關係，他們會僱用真人做導師！
Leon warmly welcomed us, invited us to sit down, and asked his staff to bring us delicious hot coffee. I immediately explained that I was gathering material for my Uncle David column to introduce his business, and he readily agreed to cooperate. He patiently described how the baking studio operates: after customers choose which dessert they wish to make and make payment, they follow step-by-step instructions via a tablet to collect ingredients and tools. They then prepare the ingredients on-site according to video tutorials. If they encounter any problems, they can raise their hand for assistance from staff. After mixing the ingredients, the mixture goes into the oven, and when baking is done, customers add toppings or decorations. Staff circulate around the venue, observing whether customers need help, preventing mistakes that could lead to failure.
Leon原來在台灣唸大學時主修歷史，畢業後投身於資訊科技界別，慶幸地尋找到謀生的康莊大道，就是應用電腦程式創造新飲食業務模式，曾設計過指導烹調不同菜式的方案，包括煮義大利麵，但發覺程序較複雜難學，最後選擇了用西式甜點來創立他的發展鴻圖大計，大概10年前在台灣開設首家HOME•焙小日子，現已有五家，2018年落戶香港，現已有三家（荃灣、旺角、灣仔），全都是直營店，香港仍有很大的發展空間。此外，他兩年前在新加坡添一家直營店，然後於去年在美國開辦了一家加盟店，他這龐大的發展計劃真確地令人感到興奮，香港的三家店都採用了iCHEF點餐系統，希望在香港開辦新的分店時可繼續讓我們陪著他往前衝。
Leon majored in history at university in Taiwan. After graduation, he entered the information technology field and fortunately discovered a great career path—applying computer programming to create innovative business models in the food industry. He once designed systems teaching people how to cook various dishes, including pasta, but found the process too complicated. Eventually, he decided to focus on Western-style desserts as the foundation for his grand business vision. About ten years ago, he opened his first HOME BAKING DAY in Taiwan. There are now five branches there. In 2018, the brand expanded to Hong Kong and now operates three directly managed shops (in Tsuen Wan, Mong Kok, and Wan Chai). He believes there’s still huge development potential in Hong Kong. In addition, two years ago he opened a directly operated branch in Singapore, and last year he launched a franchise in the United States. His ambitious global expansion is truly exciting. All Hong Kong branches use the iCHEF ordering system, and we hope to continue supporting him as he opens new branches here.
Leon這樣馬不停蹄的跨地域擴充及優化他的連鎖，令人憂心他怎樣減輕工作壓力，他不介意向我透露生活狀況，難得有一位全力協助他闖天下的賢內座，她的主要職務是監控著在台灣的業務，讓Leon可專注海外市場的發展，我說希望她下次與Leon一起來香港出差時，賞面讓我們請客共進晚餐。提到工餘活動時，他說有做運動的習慣，最熱愛打籃球，衷心希望他百忙之中仍能抽出時間約好友打一場比賽！
Given Leon’s rapid cross-regional expansion and continual optimizations, I couldn’t help but wonder how he handles work-related stress. He kindly shared a bit about his personal life, expressing that he’s fortunate to have a supportive wife who helps oversee operations in Taiwan, enabling him to focus on overseas development. I invited both of them to join us for dinner the next time they travel to Hong Kong together. As for his leisure time, Leon said he keeps up with regular exercise—basketball being his favorite sport. I sincerely hope he continues to find time in his busy schedule to play a friendly match with his friends!
在與Leon面談時，我們一直有留意在場的顧客很用心製造甜點的過程，聯想到他或她這次來做餅的目標是想討好另一半，Leon就這樣分享：有時伴侶們會一同來享受做甜點樂趣的，但最常見的顧客是家庭成員，他們視做餅為親子活動，也有企業包場做集體活動，讓員工帶同家人來參加一起培養感情，正如他們單張上印上的口號：「一起做甜點 就是幸福小日子！」
2025年12月8日
During our conversation with Leon, we also observed how customers on-site were fully immersed in making desserts. Leon explained that some customers come to impress their partners, while others—most commonly—are family members treating it as a *parent-child activity. There are also corporate groups who rent the entire venue for *team-building events, encouraging staff to bring their families to strengthen relationships. As printed on their promotional leaflet:
8 Dec 2025
