但吃餅容易，做餅難。看著汪永平繞著桶爐來回亂轉，大汗淋漓地忙著烘烤馬蹄酥時，卻也有了“誰知盤中餐，粒粒皆辛苦＂的那一份感嘆來了。汪永平是勤香食品企業的東主，自13歲起就隨著其父汪清山學做餅，一眨眼，就是40年的時間。
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