VISIT JEJU

A must-visit place among the Sinseogwipo bakeries. This bakery offers a variety of French bread such as croissants, pastries, brioche, baguettes, and Madeleines, as well as Italian ciabatta and brownies. Beyond a large wooden gate that looks like the front entrance to a European house, there is a moderate-sized but open-looking space with high ceiling and French-style props, creating an exotic atmosphere. The intensely colored tiles and decorations are well arranged and deliver a pleasant impression to guests choosing their favorite bread.

Applying the typical layout of a windowed bakery, the shop offers an open view to the oven and baking equipment behind the cashier. All flour, rye and whole wheat, used for their products is organic, and no chemical additives nor yeast and preservatives are used. Bread is baked sequentially in the morning. The famous and popular croissants come out of the oven at 9:00 AM. Baguettes and brioche follow at around 10:00 AM. Closing time is 6:00 PM, but early closing is expected when the inventory is sold out.

The menu includes their signature croissants, chewy salt brownies baked with Belgian chocolate and organic flour, lemon ginger pound cake made with lemon and ginger, focaccia made with black and green olive, basil, and rosemary, the petite and milky Madeleines, and homemade royal milk tea. Takeout only. Reservations can be made in advance.

Located in a quiet and tranquil residential area, the Gyeobgyeobeu Eudo looks like a small bakery in a village alley in Japan. The simple interior and display create a neat and elegant atmosphere. There are 4 tables inside the bakery where customers can drink tea with bread?it’s cozy and not too complicated. Some tables are placed outside the bakery as well. They’re perfect for a cup of coffee and a slice of bread on a warm, lazy Spring afternoon.

Like the bakery’s name reveals, the majority of their bread is made of many layers. Taste all the delightful layers of the chewy croissants, canneles, and baton sucre. While the croissant in Sister Field has a strong buttery and savory flavor, the croissant here is rather light and chewy. In addition to croissants, brioche toast, and red bean and butter bread, you can also try the savory and crispy baton sucre and scone. This rather simple lineup makes it a little easier to choose what you want most.

The signature drink there is almond latte. Homemade almond syrup is added to a double shot of espresso, which completes the strong, savory flavor. Other tasty drinks such as the “layered coffee,” lemon and limeade, and berryade are also offered.

Bakery Sniff is a place specializing in cinnamon rolls. It was co-founded by two college friends who resigned their previous positions at work and dived into the world of baking. Although they weren’t professional bakers, they learned how to bake cinnamon rolls for their mothers who loved this dessert. After spending time as volunteers, baking and sharing bread for those in need in Africa, the friends opened their own bakery. Their cinnamon rolls incorporate this kind and loving affection in their rich taste.

The owners’ wish to be happy while working led to their joy of making bread. They use a variety of toppings and materials every day to study and create cinnamon rolls. Their basic options are Butter Roll and Double Cinnamon. At the top of the list are Butter Butter with its rich buttery taste, Almond Cream full of savory almonds, and the Salted Caramel Pecan Cinnamon Roll, the go-to option for those who love sweet and salty fare. There is a new menu almost every day. With a little luck, you might be the first to taste the newest option of the day. The signature milkshake, with ice cream made from local Jeju milk, is soft and not overly sweet. You’ll find that you’ve finished it all before you know it. Only 20 cups are sold per day.

Bakery Sniff uses cinnamon grown in northern Vietnam's Yen Bai province. This cinnamon powder is 100 percent pure without preservatives, chemical additives, and chemical pigments. It tastes less spicy and sweet than regular cinnamon. If you’re feeling lazy or somewhat gloomy, go out and relax with an afternoon cinnamon roll.

Bakery master Chae Jeom-seok with his 30 years of experience in baking put own his name on the signboard of this bakery as an expression of devotion and confidence. His love for the island is shown in the numerous menu items made using locally produced ingredients. There’s also geo-food products inspired by Jeju’s UNESCO-recognized Global Geopark.

Beyond the simple decorations, spacious interior, and cafe where visitors can rest and relax, you’ll find various kinds of bread. You’ll easily find enough kinds for a whole meal. The garlic baguettes, made from garlic grown in the Jeju Daejeong area, are famous for their excellent chewy texture and savory taste. The garlic sauce applied on the whole baguette highlights the tender and fresh taste of the local garlic.

Chae Jeom-seok Bakery’s signature menu item is the cream pandoro with lots of powdered sugar on top. Pandoro, which is popular for its resemblance to the snow-covered Hallasan Mountain, is filled with cream between soft sponge bread?just a bite will win your heart. Tartes with sweet cream and fruit on top of crispy pastries are also popular, and the red bean and butter bread, scones, and homemade jam are all very popular. The breads come out of the oven based on a fixed time table, so make sure to check in advance if you want a certain kind of bread. Most breads are available at 1:00 PM.

Chae Jeom-seok Bakery uses organic flour to make quality bread. All breads are leavened using natural yeast to maintain their unique flavor and nutrition. Besides the main store in Seoho-dong near the World Cup Stadium, Chae Jeom-seok Bakery also operates a branch in Sinseogwipo.

looks just like a hut standing in a quiet forest. As you open the door, the scent of bread baked daily in the store perks your senses. This bakery is run by a couple, and they’ve carefully placed props and neatly display the breads in baskets. It’s a quaint and picturesque sight. The owners make healthy bread by using starters made of natural yeast, locally produced potatoes and carrots, Madagascar vanilla bean, and French gourmet butter.

Dive into their extensive menu full of healthy options such as ensembles made of French gourmet butter and red bean paste boiled in store, Milk France with soft condensed milk cream and crispy rye bread, olive ciabatta with its tender yet chewy texture and lightly flavored olives, butter garlic baguette made with Korean garlic and butter on soft baguette (made with imported French flour), as well as sponge cake made with rice flour.