Bakery Cafe Bbangnaeum

Bread made with natural fermentation starters is created by cultivating bifidobacteria with raisin starter, apple starter, and nuruk starter, and then maturing it at low temperatures for over 24 hours. The menu features a variety of breads, including dark raw brownies, almond croissants, and basil salt bread. Specialty coffee roasted with premium beans is also offered.

The interior is spacious, with many tables arranged, creating an atmosphere suitable for dates, family gatherings, and meetings with friends. On the second floor, there is an insect theme park, and on the third floor, there is a rooftop and a pool. The rooftop, where you can enjoy a lush mountain view, offers a peaceful moment.

In the past, the first floor was a duck meat shop and the second floor operated as a cafe, but it has now been renovated into a bakery cafe and is popular with many families.

The bread crafted by Chef Son Gi-seok, a Korean confectionery specialist, is made using natural fermentation starters and a meticulous method.