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Each cake comes out of the oven gluten-free, made with rice flour instead of wheat and sweetened mainly with coconut sugar while cane sugar is kept to a minimum. The ttalgi ssal fraisier (strawberry rice fraisier) layers moist rice sponge with large strawberries and mousseline cream, while hwang-cheese ssal pudding stacks a rice cookie base and cream for a sweet-salty mix. Brown rice crunch cake sets toasted brown rice in chocolate, close to a crunchy candy bar. Black sesame einspanner is the house drink to try, and rice financier rusks sell alongside. The second-floor room on Noksapyeong-daero is white-walled with tall windows that pour in daylight.