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korean food / seoul / 5 best local bakeries, famous places that have continued for 100 years – 2458

The savory flavor of bread freshly baked in the oven makes you feel enchanted no matter when you smell it. It's fun to choose from over a thousand types of bread, such as healthy bread, which has a light yet savory flavor, and sweet bread filled with soft cream and red bean paste. They are with us as a snack that will soothe a hungry stomach for someone else and a hearty meal that will satisfy their hunger. From amberjack, which makes use of the chewy texture of squid ink, to butterfly pie with a subtle sweetness of condensed milk, and healthy bread with a healthy flavor made from naturally fermented varieties! Here are 5 of the best local bakeries made by famous masters who will continue to be sweet for 100 years.

1. 'Lee Heung-yong Confectionery Munhyeon Main Store' in Munhyeon-dong, Busan, showing off its distinct personality with local specialties

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'Lee Heung-yong Confectionery Munhyeon Main Store' is run by CEO Lee Heung-yong, who was selected as the first confectionery and bakery master in Busan. Warm bread is baked every day by carefully selecting everything from a pinch of salt to a handful of flour. The signature menu is “black rubber shoes,” which are filled with red bean paste and milk butter directly between ciabatta bread made with a black color using squid ink.

Red bean paste, which has just the right amount of sweetness without being burdensome, blends pleasantly with butter that melts in a pleasant way. “Mentaiko baguette,” which is a patented bread that stands out for its crunchy texture and salty flavor, is also a popular menu item. The special sauce, made by adding olive oil, garlic, and basil to the colorless, low-salt, and non-fishy mentaiko, perfectly captures the fishy flavor and makes the most of its unique umami.

[Shikigami Tip]

â–²Location: 2-1, Suyeong-ro 39beon-gil, Nam-gu, Busan

▲Opening hours: 08:30 — 22:00 every day

â–²Price: Black rubber shoes 3,800 won, mentaiko baguette 3,500 won

â–²Testimonial (Shikigin Bodumpanhama): I bought only one at the beginning, but I regretted it, so I bought several black rubber shoes on my second visit. If you eat the wrong amberjack, I really feel it, but I really like the ratio of adzuki beans to butter. The butter also has a really rich milk flavor, and if you eat it with Americano, one is crisp. hehe

2. “Briamont” in Sinsa-dong, Eunpyeong-gu, Seoul, carefully baked with 50 years of effort

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“Briamont Bakery” is a place where CEO Shin Heung-joong, who has walked only one path of confectionery and bakery for over half a century, makes bread. Recently, the lifestyle cooperative bakery “Neighborhood Panneh Campanho” was renovated and opened as “Briamont,” so you can enjoy bread and drinks inside the store. The signature menu is “condensed milk pie,” which has condensed milk on top of a pie with a subtle buttery flavor that stimulates the taste buds.

The sweetness of condensed milk seeps into the pie, which is crunchy along the texture, further enhancing the flavor. I also like the “Butterzel,” which is a long Laugen pretzel split in half, coated with condensed milk, and filled with thick sliced gourmet butter. The combination of salty pretzels and sweet fillings makes for an addictive sweet and salty flavor.

[Shikigami Tip]

â–²Location: 15, Galhyeon-ro, Eunpyeong-gu, Seoul

▲Opening hours: 07:00 — 22:00 every day

â–²Price: Condensed milk pie 2,800 won, butter chel 4,300 won

â–²Testimonial (7 tablets): It's a place I've been going to since ancient times, but the owner is kind, so if you want to eat bread, it's a place that naturally makes me think more. There are many types of bread, so if you buy one or two of the things you want to eat, it's a bag… I definitely recommend trying these three: a sweet condensed milk pie, a filling cream puff, and a salt-sprinkled pretzel with delicious butter in between.

3. Castella snowflakes on chewy Injeolmi, 'Taegeukdang' in Hamang-dong, Yeongju

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“Taegeukdang” has continued for the second generation in one place since 1980. From nostalgic breads such as pretzel, red bean bread, and croquettes to trendy breads such as amberjack, bagels, and fried soboro, they are captivating the tastes of various generations. The signature menu is “Castella Injeolmi,” which stands out for its yellow color by mixing castella powder evenly with the soft flavor of Injeolmi.

The combination of the chewy texture unique to Injeolmi and the subtle sweetness of castella powder is attractive. If you eat it with cold white milk, you can enjoy it even more. Please note that Castella Injeolmi can also be delivered by courier.

[Shikigami Tip]

â–²Location: 154, Beonyeong-ro, Yeongju, Gyeongbuk

▲Opening hours: 08:00 — 21:00 every day, closed on Sundays

â–²Price: 1 bag of Castella Injeolmi (10 pieces), 2,000 won, half (70 pieces), 12,000 won (140 slices), 22,000 won, soboro bread 1,200 won

â–²Review (Shikigami HaribotheLove): I bought Castella Injeolmi because I had to try it when I went on a trip to Yeongju. I think it was even more delicious because it was generously sprinkled with castella powder. It's not irritating, so it's a mouth-watering taste! It was nice to have a space on the second floor where you can eat bread picked on the first floor. hehe

4. 'Lee Nak-geun Daifuku Bakery Cafe' in Ogeum-dong, Seoul, filled with domestic ingredients

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“Lee Nak-geun Daifuku Bakery Cafe” is run by CEO Lee Nak-geun, who leads the bakery industry, and is selected as a judge and committee member at a bakery competition held in Korea, a Korean confectionery manager, and an outstanding skilled engineer. The signature menu, “Lee Nak-geun Daifuku,” sells only those produced on the same day using domestic ingredients such as glutinous rice, domestic low-sugar red beans, Jeju mugwort, and chestnuts.

When you take a bite of the chewy daifuku, the walnuts and chestnuts hidden in the red bean paste add to the fun and savory flavor of chewing. There are 4 types of daifuku available, from the original, which has a good flavor, to pufferfish, sweet pumpkin, and mugwort, so it's fun to choose and eat according to your taste. Lee Nak-geun's daifuku is steadily gaining popularity as gifts and gifts due to its clean packaging.

[Shikigami Tip]

â–²Location: 316, Jungdae-ro, Songpa-gu, Seoul

▲Opening hours: 07:00 — 21:00 every day

â–²Price: Lee Nak-geun Daifuku 1,600 won, 1968 corn bread 1,300 won

▲Testimonial (Pygmalion ♥): It was amazing to see so many types of daifuku for the first time, but I personally found the original and sweet pumpkin to suit my taste best. It's bigger than regular daifuku, so it's great as a meal replacement, and I feel like I can eat it with more confidence because they only sell what I made that morning.

5. 'Peter Pan 1978' in Yeonhui-dong, Seoul, captures both taste and health

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“Peter Pan 1978,” where CEO Park Yong-bae bakes tasty bread based on bakery techniques learned from French and Japanese artisans. We want to capture healthy flavors using high-quality ingredients such as French flour, unrefined sugar, and naturally fermented varieties. In particular, natural fermented health bread, which contains homemade fermented varieties, is easy to digest and has the unique aroma of Peter Pan bread is a representative product.

“Baby boobies,” named after the appearance of sugar powder sprinkled on a white bread split in half, resembling a baby's butt, is also a popular menu. The chewy texture and the bread contains plenty of fresh cream and cream cheese, so you can experience the sweetness that melts softly in your mouth.

[Shikigami Tip]

â–²Location: 10, Jung-ro, Seodaemun-gu, Seoul

▲Opening hours: 08:00 — 21:00 every day, 7 days a week

â–²Price: Baby booties 2,200 won, sweet red bean bread 1978 2,000 won

â–²Testimonial (Shikigin Gishingongkoto): A cute baby boob with everything from name to shape. The cream is completely filled in, so it feels like the cream pops out as soon as you eat it. It's a cream made with cream cheese, but it doesn't feel at all and goes very well with light bread. The red bean paste bread, which is full of red bean paste, is also delicious, and the texture of the red bean grains alive one by one is just my style.

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