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It’s Here: Win Son Bakery Brings Taiwanese Pastries and Fried Chicken to East Williamsburg

The much-anticipated bakery is the second restaurant for the team behind Win Son, a popular Taiwanese-American Restaurant.

It’s Here: Win Son Bakery Brings Taiwanese Pastries and Fried Chicken to East Williamsburg
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When Josh Ku and Trigg Brown opened Win Son, a perennially packed Taiwanese-American restaurant, in 2016, times were tough. They used a Kickstarter to fund the opening, relied on friends and family to get through a night of service, and had moments where they didn’t know if they were going to make it. 

More than three years later, Ku and Brown are opening Win Son Bakery with former Win Son General Manager and beverage expert Jesse Shapell under different circumstances. They’re part of a growing Taiwanese-American food scene and have a talented team ready to go. For their second concept, they hired Danielle Spencer, a Craft alum and longtime friend of Brown’s, as the pastry chef and baker and Brian Girouard as the sous chef. 

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