Korean Job Discussion Forums

[kenglish]

i was only eating gourmet bakery breads back home for their lack of preservative usage but here, seems that it's a luxury out of reach. i've bought paris bakery/baguette breads that failed to rot even after a week out in the open, and lets not even mention how much longer the bagels from dunkin doughnuts stayed 'fresh'... anybody know of a bakery in seoul where their claim of preservative-free holds true?

[NYC_Gal 2.0]

Dallilou (sp?) SEEMS fairly healthy, albeit costly compared to PB and TLJ. I bake bread and trade for good cheese, if you're interested

[kenglish]

lol forum trading over cheese and bread? someone would have thought we were in a 3rd world county. good cheese hasn't been hard to find for me here if you don't look at their price tag...

[Skippy]

Welcome to Korea it is not back home. Sorry getting artisan stuff and special things is going to be hard to find plus expensive to boot.

In this country RICE is king. So unless you can adapt you are going to suffer.

[NYC_Gal 2.0]

I've found decent cheese, and don't mind the price, but sometimes people have a hook up for something special. I had a killer horseradish cheddar sent from home, and had some Mimolette and Zamorano given as a gift when my friend last visited. GOOD cheese. I've found decent brie, cheddar, mozzarella, and make my own paneer and yogurt. I also make some nice bread. I've met a poster here who makes hard cheeses. 3rd world has nothing to do with it. I used to trade baked goods with my friends back home for homemade pickles, jams, etc.

Anyway, check out the place that I posted. The one in my neighborhood is in Shinsegae. I go there when I don't have the time to bake, though it's not often.

[littlelisa]

Guillaume http://maisonguillaume.com/eng/index.html

[kenglish]

thanks skippy. i was looking for a quote for the word 'obvious'.

yeah, i've been to that place in shinsegae. and though the bread was good enough for me not to waste any for my 'rot test', the jury is still out on whether they use preservatives or not.

[Cedar]

Wing. And the bread molds after about 5 days to prove this point.
Noksapyeong, exit 2, go under the street, it's right there.

[emetib]

Right outside of Shinbanpo stn. is Kim YoungMo Bakery. It is about a 10 minute walk from exit 6 of Express Bus terminal (or exit 1 of the Gangnam Underground Shopping Center). Their bread is awesome, fairly priced, and you can really taste the difference between it and chains like PB.

[kenglish]

[Dazed and Confused]

Buy a breadmaker and bake your own bread. That's what I do. Last week I made raisin bread, Irish soda bread, and yogurt bread with homemade yogurt and organic sesame seeds grown in my MIL's garden. I also make focaccia, whole wheat, rye and a whole range of other bread. The bad thing is the loaves go a bit stale after 2 days and I've got a huge bag of bread crumbs in my freezer.

[NYC_Gal 2.0]

Don't forget Tartine's awesome Romanian Peasant bread, as well as Chef Meili's sourdough rye.

Still, I prefer baking it from scratch. I had a breadmaker at home, which was fun, but I've really gotten into doing it traditionally.

[kenglish]

awesome story, D & C. now my heart is lusting after your breadcrumbs.

[schwa]

You can freeze bread with only a small loss of freshness. Dont refrigerate though, that speeds up staling.

Theres an Woori Co-op organic bakery, cafe, & foodshop near my home here & I believe they're nation-wide. Nice whole grain breads that last max 4 or 5 days at room temp before mold sets in.

[kenglish]

sure they stay fresh frozen but when you thaw it the game's over.