Eighteen hours for
a single loaf of
sourdough
Eighteen hours for
a single loaf of
sourdough
Eighteen hours for
a single loaf of
sourdough
One slice of care at a time — a small sourdough bakery in Yeonnam-dong.
One slice of care at a time — a small sourdough bakery in Yeonnam-dong.
One slice of care at a time — a small sourdough bakery in Yeonnam-dong.
The Baker’s
Picks
A considered selection of our favorite loaves — seasonal, slow-fermented, and made for sharing.
The Baker’s
Picks
A considered selection of our favorite loaves — seasonal, slow-fermented, and made for sharing.
The Baker’s
Picks
A considered selection of our favorite loaves — seasonal, slow-fermented, and made for sharing.
SIGNATURE
Classic Organic Country Loaf
6,500
KRW
Classic country sourdough, slow-fermented for 18 hours, with a crisp golden crust and a moist, airy crumb.
SIGNATURE
Spring Mugwort Country Loaf
7,500
KRW
A seasonal country loaf infused with fresh local mugwort, with an earthy aroma and an exceptionally tender crumb.
Fig & Walnut Sourdough
8,000
KRW
Our all-time best seller, loaded with sweet, chewy dried figs and roasted walnuts.
Cheese & Olive Sourdough
8,000
KRW
Black olives and pockets of melted cheese give this loaf a rich, savory flavor.
Classic Scone
5,000
KRW
A deeply golden, craggy scone with crisp edges and a tender, buttery center—perfect warm with jam or clotted cream.
Classic Butter Madeleine
4,000
KRW
Delicately shell-shaped and baked until golden, with a light, buttery crumb and crisp edges.
Brown Butter Almond Financier
4,500
KRW
Browned butter and almond create a deeply nutty, caramelized cake with crisp edges and a moist, tender center.
SIGNATURE
Classic Organic Country Loaf
6,500
KRW
Classic country sourdough, slow-fermented for 18 hours, with a crisp golden crust and a moist, airy crumb.
SIGNATURE
Spring Mugwort Country Loaf
6,500
KRW
A seasonal country loaf infused with fresh local mugwort, with an earthy aroma and an exceptionally tender crumb.
Fig & Walnut Sourdough
6,500
KRW
Our all-time best seller, loaded with sweet, chewy dried figs and roasted walnuts.
Cheese & Olive Sourdough
6,500
KRW
Black olives and pockets of melted cheese give this loaf a rich, savory flavor.
Classic Scone
6,500
KRW
A deeply golden, craggy scone with crisp edges and a tender, buttery center—perfect warm with jam or clotted cream.
Classic Butter Madeleine
6,500
KRW
Delicately shell-shaped and baked until golden, with a light, buttery crumb and crisp edges.
Brown Butter Almond Financier
6,500
KRW
Browned butter and almond create a deeply nutty, caramelized cake with crisp edges and a moist, tender center.
SIGNATURE
Classic Organic Country Loaf
6,500
KRW
Classic country sourdough, slow-fermented for 18 hours, with a crisp golden crust and a moist, airy crumb.
SIGNATURE
Spring Mugwort Country Loaf
6,500
KRW
A seasonal country loaf infused with fresh local mugwort, with an earthy aroma and an exceptionally tender crumb.
Fig & Walnut Sourdough
6,500
KRW
Our all-time best seller, loaded with sweet, chewy dried figs and roasted walnuts.
Cheese & Olive Sourdough
6,500
KRW
Black olives and pockets of melted cheese give this loaf a rich, savory flavor.
Classic Scone
6,500
KRW
A deeply golden, craggy scone with crisp edges and a tender, buttery center—perfect warm with jam or clotted cream.
Classic Butter Madeleine
6,500
KRW
Delicately shell-shaped and baked until golden, with a light, buttery crumb and crisp edges.
Brown Butter Almond Financier
6,500
KRW
Browned butter and almond create a deeply nutty, caramelized cake with crisp edges and a moist, tender center.
Out of the Oven Today
Stop by when a bake comes out — you’ll catch the loaves while they’re still warm.
Out of the Oven Today
Stop by when a bake comes out — you’ll catch the loaves while they’re still warm.
Out of the Oven Today
Stop by when a bake comes out — you’ll catch the loaves while they’re still warm.
Times may shift by 10–20 minutes depending on how the dough proofs. Follow our Instagram Stories for live updates.
Times may shift by 10–20 minutes depending on how the dough proofs. Follow our Instagram Stories for live updates.
Times may shift by 10–20 minutes depending on how the dough proofs. Follow our Instagram Stories for live updates.
Come by when
the bread is
warm.
We bake in small batches throughout the day. Use the bake schedule as a guide, then stop in and see what’s fresh.
Come by when
the bread is
warm.
We bake in small batches throughout the day. Use the bake schedule as a guide, then stop in and see what’s fresh.
Come by when
the bread is
warm.
We bake in small batches throughout the day. Use the bake schedule as a guide, then stop in and see what’s fresh.
1
Check the bake schedule
2
Come early for the best selection
3
Ask about ingredients
1
Check the bake schedule
2
Come early for the best selection
3
Ask about ingredients
1
Check the bake schedule
2
Come early for the best selection
3
Ask about ingredients
BAKE TIMES ARE A DAILY GUIDE · THEY MAY SHIFT SLIGHTLY
BAKE TIMES ARE A DAILY GUIDE · THEY MAY SHIFT SLIGHTLY
BAKE TIMES ARE A DAILY GUIDE · THEY MAY SHIFT SLIGHTLY
OUR STORY
OUR STORY
OUR STORY
The Work Before the Door Opens
Five thirty in the morning. The first thing to wake here isn’t the oven — it’s the levain. We feed the seven-year-old starter, fold the dough, wait, bake. At eleven the door opens, and someone walks out with a warm loaf in hand. That moment is why we do this — every day, the same way.
The Work Before the Door Opens
Five thirty in the morning. The first thing to wake here isn’t the oven — it’s the levain. We feed the seven-year-old starter, fold the dough, wait, bake. At eleven the door opens, and someone walks out with a warm loaf in hand. That moment is why we do this — every day, the same way.
The Work Before the Door Opens
Five thirty in the morning. The first thing to wake here isn’t the oven — it’s the levain. We feed the seven-year-old starter, fold the dough, wait, bake. At eleven the door opens, and someone walks out with a warm loaf in hand. That moment is why we do this — every day, the same way.
7
years
Same place, same bread, every day.
7
years
Same place, same bread, every day.
7
years
Same place, same bread, every day.
200
loaves
What we bake in a day. No more.
200
loaves
What we bake in a day. No more.
200
loaves
What we bake in a day. No more.
18
hours
Slow fermentation for a single loaf.
18
hours
Slow fermentation for a single loaf.
18
hours
Slow fermentation for a single loaf.
4
ingredients
Flour, water, salt, levain. Nothing else.
4
ingredients
Flour, water, salt, levain. Nothing else.
4
ingredients
Flour, water, salt, levain. Nothing else.
Our Location
Find our quiet bakery in the alleys of Yeonnam-dong, where we shape every loaf by hand and bake fresh each day.
Our Location
Find our quiet bakery in the alleys of Yeonnam-dong, where we shape every loaf by hand and bake fresh each day.
Our Location
Find our quiet bakery in the alleys of Yeonnam-dong, where we shape every loaf by hand and bake fresh each day.
HOURS
Tue–Sun, 11:00 until sold out (Closed Mondays)
ADDRESS
00 Yeonnam-ro 00-gil, Mapo-gu, Seoul (1F)
ADDRESS
00 Yeonnam-ro 00-gil, Mapo-gu, Seoul (1F)
ADDRESS
00 Yeonnam-ro 00-gil, Mapo-gu, Seoul (1F)
TRANSIT
8-minute walk from Hongik Univ. Station (Line 2), Exit 3
TRANSIT
8-minute walk from Hongik Univ. Station (Line 2), Exit 3
TRANSIT
8-minute walk from Hongik Univ. Station (Line 2), Exit 3
PHONE
PHONE
PHONE
FROM OUR OVEN TO YOUR TABLE
Baked slowly.
Shared generously.
© 2026 Wheat & Yeast. All rights reserved.
Fresh bread, baked in small batches and shared with the neighborhood.
FROM OUR OVEN TO YOUR TABLE
Baked slowly.
Shared generously.
Fresh bread, baked in small batches and shared with the neighborhood.
© 2026 Wheat & Yeast. All rights reserved.
FROM OUR OVEN TO YOUR TABLE
Baked slowly.
Shared generously.
Fresh bread, baked in small batches and shared with the neighborhood.
© 2026 Wheat & Yeast. All rights reserved.
