Artist Bakery 아티스트 베이커리

Salt bread made with plenty of butter, crisp underneath and chewy on top, fills most of the shelves at the Anguk-dong bakery run by the company behind London Bagel Museum. Flavored versions fill the shelves (lemon cream, chocolate cream, coconut, triple butter, pretzel), restocked as soon as a tray empties. The jambon-beurre olive baguette and a mushroom-scented homemade soup make the breakfast pairing. Entry runs through CatchTable registration, and weekend waits stretch to two or three hours, far longer for eating in than for takeaway. Close to closing time there is little or no wait, but the selection thins out. Before the register, staff at a sauce counter suggest a dip for the breads on each tray.