In the spring of 1988, Huang Silie traveled to Shanghai, where he tasted French bread for the first time. He returned to Kunming determined to bring these baking methods to Yunnan. On August 8, 1988, he founded the enterprise that would redefine the region's culinary landscape. By 1991, master pastry chef Huang Shu developed Jiahua’s first fresh flower cake, using local double-red roses. These pastries appeared on shelves seasonally in 1992. In 1993, the brand opened its first retail branch in Xiaoximen, introducing a "front-shop, back-factory" model that filled the streets with the scent of warm butter and baking sugar.

By 1994, the bakery established a strict standard of "three roses per pastry." To control the quality of these delicate ingredients, the company planted its own organic rose cultivation base in 2008. The China Food Industry Association recognized this dedication in 2009, authorizing Jiahua to establish the Dian-style Pastry Research Center. In 2010, operations expanded to a 208-mu central factory in the Chenggong Qidian Industrial Zone.

The architecture of Jiahua’s stores reflects this evolution. At No. 28 Guanghua Street, the Kunming Old Street Flagship Store occupies a historic Chinese courtyard. Visitors encounter a glowing golden facade, wooden doors, and window panels engraved with floral motifs. A row of polished copper bells hangs against a golden wall, offering a clear, metallic chime when brushed by passersby. Inside, the flaky pastry crusts shatter delicately at the first bite, releasing a sweet, floral steam.

Further south, near Dianchi, the three-story "Jiahua Best" Cathedral Store in the Park 1903 complex features grand, soaring arches, cool marble walls, and quiet seating areas. In the central factory, modern automation takes over. Today, with nearly 300 stores across fourteen prefectures, Jiahua remains a living archive of Yunnan's sensory history, preserving the fleeting bloom of the rose in a crisp, baked shell.