After leaving Oroom Dining, the next place I stopped by is somewhere that has recently built a reputation as one of Itaewon’s best.
Maybell Bakery
It’s also the place that ran a Window Bakery event back in April. It’s become so famous lately that on weekends, apparently, you can’t get anything unless you queue up right at opening. I got there a little late this day too, and only about a third of the bread was left.
Fig bread and onion bread
Just looking at them, you could tell these were breads on a completely different level. The prices were reasonable, too. In my case I had to come out to Itaewon several times before I finally managed to buy any, so I asked whether they couldn’t make a bit more. They told me that they’re making the best-tasting bread possible at exactly the scale their current facilities allow, so increasing the quantity isn’t an easy thing to do. On top of that, naturally leavened bread needs somewhere between 24 hours and a week to ferment, so they can’t just bake more the moment it sells out. I hear they’ve now opened a new workshop, so I hope the bread supply has improved a little.
The bread next to the onion baguette was on the house..
Maybe because this was a weekday, the line wasn’t long enough to have to queue for. Perhaps that’s why they threw in a freebie as well. Thank you, thank you~
Lemon meringue tart from Patisserie Micho
The look is stunning, but the taste was more ordinary than I’d expected. It might be because I keep comparing it with Public’s lemon tart. Public must simply be that good at making them. And that’s how the day came to an end..