CJSJ 2.0

A dessert case that sells out

The pastries have always been the point here: a pink frog, apple-shaped sweets, mushroom forms, pieces built to be looked at properly before they are eaten. In the original shop the signatures could disappear within an hour of opening, and scarcity is still part of how the case works, with seasonal pieces rotating instead of a fixed list waiting under glass. The visual language is consistent enough that the case reads like a small exhibition, and the pieces are made as individual desserts rather than cakes to share. What changed with the second version is everything around them. French light meals now run through brunch, lunch and dinner, so the sweets can arrive at the end of a meal rather than being the entire reason for the trip.

Twenty-five metres, and a new format

CJSJ 2.0 is the second iteration of the Taichung pastry house, announced in September 2024 when the brand moved twenty-five metres from its original address and rebranded. The building is white with black lettering, carrying the minimalist look of the first shop into a larger room with multi-level seating and a more structured dining set-up. It sits in the Qinmei Greenway and Caowu Road district, near Qinmei Chengpin, PARK2 Caowu Plaza and Shenjing New Village, a corridor of design-led shops that suits the brand. The house is listed as a Relais Desserts member boutique for 2026, which places its pastry work in serious company. Taichung has become a serious pastry city, and this address is one of the reasons people make the trip.

How to plan the order

Treat it as a pastry-led French café with a meal attached. The most characteristic order is built from the dessert case: the frog, the apple pieces, the mushroom forms, and whatever seasonal item has just appeared. Because that side is limited and keeps moving, arrive with a second choice in mind rather than a single target, and come early in the day if one specific pastry is the whole point. For a fuller visit, put a savoury French plate before the sweets, which is exactly what the 2.0 format was designed for. Drinks work as a companion to the pastry rather than as the draw. This is a room for the technique and the presentation, not a place to spread out with a laptop for the afternoon.