Bon Pain returns to Taipei on October 31: 98 brands, sourdough workshops and wearable graphics

This year’s Bon Pain fair extends sourdough from the table into a two-day city outing. The fourth edition, themed Sourdough Life, is scheduled for October 31–November 1, 2026, in the Zhongshan Cultural Park at Taipei’s Sun Yat-sen Memorial Hall, from 10:00 to 17:00 daily, with free admission. Event information published by La Vie on October 27 lists 98 domestic and overseas brands. Of those, 52 are bakery brands; the rest include coffee, desserts and dining. It is not a lineup of 98 bakeries.

Understand the lineup before planning your route

Overseas participants include Fukuoka’s Pain Stock, Singapore’s KAMOME BAKERY and Hong Kong’s LY Bakery. Taiwanese names include Celebread, Du Pain, Ken Bakery, KANG Artisan Bakery and Nogami, among others. Anyone comparing bread styles can choose a few priorities before traveling, rather than treating the entire list as compulsory eating. The event has not started, so individual products and stall availability depend on each brand’s information for the day.

Coffee participants include Tokyo’s SWELL COFFEE ROASTERS, Oasis Coffee Roasters and COFFEE STOPOVER. Food collaborations include GIEN JIA with Shakespeare Bakery, and Pâtisserie Quelque Chose with unDer lab. Bread becomes part of a route combining coffee, savory food and desserts, beyond a single purchase to take home. Free admission means access to the event, not free meals, merchandise or every experience.

Turning the wait for sourdough into illustration and everyday objects

Illustrator Kitchen Turtle created three versions of the main visual, drawing on rye, wheat and Italian natural-starter sourdough. Abstract lines and irregular color blocks translate fermentation and expansion into imagery. Instead of using photographs to rank loaves, the designs give character to different ingredients and starter methods. The illustrations extend to heavyweight T-shirts and canvas bags, allowing the fair’s identity to enter everyday dressing and shopping after visitors leave.

The organizer, professional ingredient distributor Miaolin Foods, also brings the industry behind bread into the program. French yeast specialist Lesaffre and Taiwanese equipment brand Chung Pu participate through fermentation and baking perspectives. Sourdough therefore becomes more than “bread that tastes sour”: from maintaining a starter and managing time to loading the oven, ingredients, experience and equipment shape the result together. Following that process offers a way to understand bakers’ decisions.

Starter care and screen printing follow different formats

An artisan session led by Wang Peng-chieh guides participants in creating a “yeast pet,” including starter cultivation and everyday feeding. Another features Lesaffre consultant Huang Chih-hsien discussing yeasts and fermentation flavors. Bread-bag screen printing and BREAD BALLOON workshops operate on a walk-in basis, unlike the limited-capacity afternoon talks. Check Bon Pain’s official social account for registration and details. Walk-in access should not be interpreted as unlimited capacity or necessarily free participation.

The event occupies the eastern side of the Reflecting Pool and shaded lawns of Zhongshan Cultural Park, with the main entrance on Yixian Road. Organizer information suggests an approximately eight-minute walk from Exit 3 of Sun Yat-sen Memorial Hall MRT station. To combine shopping and learning, establish talk times first, then allow space for stalls and the visual designs. Looking at a loaf’s ingredients, making and design together gets closer to the idea of Sourdough Life than pursuing stall numbers alone.