When a key baker from Sungsimdang opens his own bakery in Daejeon, expectations naturally run high. Thankfully, Slow Bread delivers.
Owner and head baker Kim Jong-ho was formerly one of Sungsimdang’s key bakers and recently captained South Korea to victory at the 2026 Bakery World Cup (La Coupe du Monde de la Boulangerie). Rather than chasing elaborate creations, his small neighbourhood bakery focuses on well-executed bread made with solid fundamentals.
We deliberately avoided the more elaborate pastries and chose two everyday classics instead. Good bakers can make fancy bread. Great bakers make simple bread memorable.
The signature Snow Bun lives up to its reputation. Its slightly chewy exterior provides just enough bite before giving way to a filling of custard and cream cheese. The balance is spot on – the tanginess of the cream cheese keeps the custard from becoming overly sweet, while the dough is thick enough to contribute texture without overpowering the filling.
The standout for us, however, was the Tempura Soboro.
Soboro-ppang is one of Korea’s most familiar bakery staples, but it is surprisingly difficult to do well. Many versions have overly hard crusts or become greasy as they cool. Slow Bread’s version avoids both. The crumb topping breaks apart effortlessly, scattering crumbs with every bite, while underneath sits a light, well-proofed bun. The slightly savoury crust pairs beautifully with the smooth red bean filling, which still retains a few whole beans for texture.
It’s the sort of bread that immediately makes you wish you had a hand-poured coffee beside you.
Daejeon has earned its reputation as Korea’s bread city through bakeries that take baking seriously. Slow Bread is another excellent example that great bread doesn’t always need to be complicated – it simply needs to be made well.
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