I heard there was a sourdough specialist in Yeonhui-dong, so I went and had a look. Lately I’ve been craving this kind of simple, clean-tasting sourdough more than the butter-laden croissant sort.
The place
It says San Francisco sourdough. San Francisco must be famous for sourdough.
The entrance
It may be Yeonhui-dong, but it’s a long walk from Hongdae, so bear that in mind. Seeing a small specialist shop like this makes me think the people in this neighborhood must really like this sort of bread.
The breads
You can tell at a glance they’re well made. I had other plans that day, so I only bought the seed sourdough.
Inside
It’s fitted out nicely, with lots of charming little touches.
Inside
They ran it through the slicer nice and thin for me, which I was really grateful for. It’s a hard bread, and thick slices are awkward to eat… and the loaves are big, too.
Eating it, it was a delicious bread with pronounced sourness, close to my ideal of what sourdough should be. Honestly, it felt like it could hold its own against Tartine Bakery. It’s a mystery where bakers this good have been hiding all this time.
Join the Discussion