Awaenangmok Bakery 아왜낭목제빵소

Squid ink turns the kkamang-i salt bread black and gives it a crisper crust than the plain version. The ang-butter (red bean paste with a slab of butter) is assembled to order on a base of salt bread, croissant or ciabatta. Inside the Jeju farm milk cheese fondue bread is a thick milk-cheese cream, and the basil cheese bread layers several cheeses. Everything is takeaway at this small neighborhood bakery near the Jungmun resort area, which has no seating.