Bakery in South Korea - 78 Restaurant Picks | Page 2

At a long work table, staff spread dough thin, pack it with red bean paste and shape hwangnam-ppang without pause, baki…

Olive cheese bread has a crackly crust and a crumb so moist it seems almost wet, yet still chewy, with an unusual cut f…

Behind the shop window, Russian-speaking staff assemble cakes throughout the day. Ingredients are labeled by origin, mo…

Even a small slice of the strawberry cake holds four or more strawberries, and the fresh cream melts lightly. One pair…

Milgotgan's salt bread leans mild rather than salty, with a thin layer of butter inside doing most of the work. Pastram…

Here the salt bread goes by shiopan. The surface shatters, the buttery crumb stays soft, and the salt on top lands as a…

Cakes, turtle bread, stone-oven loaves and rice cakes each have their own building, scattered like a small village, and…

Saengcream danpatbang, a soft bun filled half with milky fresh cream and half with sweet red bean paste, gives a cold,…

Manong baguette, the house garlic bread, is soaked in butter and garlic and spread with a thick, sweet-salty sauce. Str…

Geobugi-ppang, the turtle bread, is close to a coffee bun but less greasy, and it sits in a warmer so it can be eaten h…

The crust is what sets this Seongsu shop apart: baked harder and crisper than most salt rolls, it shatters in thin flak…

Bread is shaped and baked by a Japanese baker in full view through the open kitchen of a small shop off Wausan-ro in Ho…

Each slice of strawberry fresh-cream cake pairs fruit acidity with soft animal-fat cream layered between the berries. W…

Rice flour gives the yeonyu ssal baguette, a condensed-milk rice baguette, a crust that crackles like scorched rice aro…

Pick up an alligator pastry, long and twisting with a shattering crust, and an injeolmi croissant dusted with roasted s…

Pick bread on the ground floor, then carry it upstairs to the second-floor hall, the rooftop, the terrace or a gallery-…

Around Christmas, a huge upside-down tree hangs from the ceiling in the middle of the room. Eclairs are what the place…

Rice and mugwort turn up in breads like rice castella and ssuk-seolgi, a steamed mugwort rice cake, next to meal breads…

Almond flakes coat the crust of the chestnut loaf, which bakes up surprisingly crisp for a sandwich bread, with sweet c…

Under a crisp baked crust, the shrimp baguette hides a salty shrimp filling, and the salt comes through clearly. The cr…

Opened in 1968, the bakery now fills an entire five-story building at the Toegye-ro intersection in Chuncheon with its…

Salt bread made with plenty of butter, crisp underneath and chewy on top, fills most of the shelves at the Anguk-dong b…

Behind a European-style facade sits a familiar neighborhood bakery that has operated in Yeonhui-dong since 1978. The ra…

Customers carry a tray past the cases and fill it themselves, and between scones that are crisp outside and soft inside…