There’s a bakery called Sudeobun that uses organic new-crop wheat, and it has a reputation for being very good. It’s right by Ojeonoshi, so I stopped in while I was in the area.

The place

It’s popular, so the queue is always long. Turn up late and you’ll struggle to get any bread at all, so it pays to time your visit well.

Apparently they only use domestic new-crop wheat from the 2024 harvest.

And it’s not just the whole wheat, the rye is Korean too.

They sell sandwiches as well.

The breads

They look incredibly good even just standing there. Properly made.

The breads

Ciabatta and sourdough

Whole wheat and whole rye

Seeing the actual grain makes you trust them even more.

I took some home to eat, and it’s right up there with the best sourdough I’ve had in Korea. There’s plenty going on inside the loaf, but it’s the bread itself that’s nutty and full of flavour. I couldn’t believe it was this good… I wonder if the new-crop wheat is what makes the difference in taste… I don’t think it’ll be easy for a better sourdough bakery to come along any time soon.

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