Simin Jegwa 시민제과

Simin Jegwa is a Pohang bakery with roughly seventy years of history, located at 48 Buljong-ro in Buk-gu. It keeps the identity of a long-running local bakery within a remodeled building, dividing first-floor product display from a second-floor cafe for eating on site. The signature chapssaltteok fills a soft, elastic glutinous-rice skin with finely ground red bean paste. The paste has little coarse skin texture and restrained sweetness, allowing rice and bean to remain distinct through each chew. Strawberry chapssaltteok adds fresh-fruit acidity and moisture to the same rice-and-bean structure. Madeleines use a thick, almost scone-like form with a moist and tender interior that sits naturally beside coffee. Gift-set packaging protects their shape better than a cream-filled pastry. Danpatppang extends smooth red bean all the way through a soft wheat bun, offering a bread texture rather than the elastic rice skin of chapssaltteok. The ang-butter product named Black Rubber Shoes places a thick layer of red bean beside quality butter. Sweet bean gives way to cool, clean dairy fat without an oily finish. Mont blanc uses many pastry layers that break into thin flakes, followed by softer butter-rich layers toward the center. Salt bread emphasizes salinity and butter. Chocolate madeleines and chocolat stick pie shift toward cocoa and baked dough. A group can cut and divide chapssaltteok, madeleine, ang-butter, and mont blanc to compare rice cake, cake-like pastry, bean-and-butter bread, and laminated dough. The house milkshake emphasizes smooth fresh-milk flavor rather than powdered dairy aroma, giving a cold, plain finish after bean paste and butter. Purchased products can be taken to the second-floor cafe with coffee or the shake. Simin Jegwa is therefore more specific than a display of many breads: it connects Pohang's established red-bean and rice sweets with contemporary pastry, gift packaging, and an upstairs place to compare them immediately.