Yunyeondang

A top-quality bread made by fermenting with care for 24 hours and then aging at low temperatures of -26 degrees for 48 hours.

A premium chestnut pie made using traditional Japanese methods, featuring whole chestnuts that have been kissed by the sea breeze.

Bread made by boiling fresh chestnuts harvested from the farm using a method passed down from a Japanese master.

Made with the freshest strawberries of the season and aged fresh cream, it melts in your mouth with a soft castella bread.

Bread made with the tangzhong method, resulting in a more chewy and moist texture.

The Tes Bread that can only be tasted at Yunyeondang!

Injeolmi red bean bread made with aged fresh cream and savory soybean powder

A Macanese egg tart that is crispy and filled with egg filling without any flour.

Ang butter made with healthy baguette and premium butter red bean paste