Same levain, same place — seven years and counting
A small Yeonnam-dong bakery built on one starter, one rhythm, and the patience to repeat both every morning.
Same levain, same place — seven years and counting
A small Yeonnam-dong bakery built on one starter, one rhythm, and the patience to repeat both every morning.
Same levain, same place — seven years and counting
A small Yeonnam-dong bakery built on one starter, one rhythm, and the patience to repeat both every morning.
EST. 2018
Eighteen Hours
A slow timeline from levain to loaf.
Eighteen Hours
A slow timeline from levain to loaf.
Eighteen Hours
A slow timeline from levain to loaf.
STEP 01
05:30
The levain wakes
Fresh flour and water feed our seven-year-old starter.
STEP 01
05:30
The levain wakes
Fresh flour and water feed our seven-year-old starter.
STEP 01
05:30
The levain wakes
Fresh flour and water feed our seven-year-old starter.
STEP 02
08:00
The dough gains strength
Four gentle folds build structure while the dough ferments at its own pace.
STEP 02
08:00
The dough gains strength
Four gentle folds build structure while the dough ferments at its own pace.
STEP 02
08:00
The dough gains strength
Four gentle folds build structure while the dough ferments at its own pace.
STEP 03
17:00
The flavor deepens overnight
A 12–14-hour cold rest deepens the flavor and helps create an open crumb.
STEP 03
17:00
The flavor deepens overnight
A 12–14-hour cold rest deepens the flavor and helps create an open crumb.
STEP 03
17:00
The flavor deepens overnight
A 12–14-hour cold rest deepens the flavor and helps create an open crumb.
BAKE
10:00 · Next day
The loaves meet the heat
The crust sets, each score opens, and warm loaves reach the shelf by eleven.
BAKE
10:00 · Next day
The loaves meet the heat
The crust sets, each score opens, and warm loaves reach the shelf by eleven.
BAKE
10:00 · Next day
The loaves meet the heat
The crust sets, each score opens, and warm loaves reach the shelf by eleven.
Just four ingredients
Flour, filtered water, sea salt, and living levain. Nothing extra is added because the process carries the flavor.
Just four ingredients
Flour, filtered water, sea salt, and living levain. Nothing extra is added because the process carries the flavor.
Just four ingredients
Flour, filtered water, sea salt, and living levain. Nothing extra is added because the process carries the flavor.
Locally milled / high-protein flour
Korean bread flour selected for strong, elastic gluten development, a clean aroma, and consistent fermentation.
Locally milled / high-protein flour
Korean bread flour selected for strong, elastic gluten development, a clean aroma, and consistent fermentation.
Locally milled / high-protein flour
Korean bread flour selected for strong, elastic gluten development, a clean aroma, and consistent fermentation.
Filtered / chlorine-free water
Filtered water helps keep our starter stable by reducing chlorine while preserving a balanced mineral profile.
Filtered / chlorine-free water
Filtered water helps keep our starter stable by reducing chlorine while preserving a balanced mineral profile.
Filtered / chlorine-free water
Filtered water helps keep our starter stable by reducing chlorine while preserving a balanced mineral profile.
Korean sea salt
Sun-dried sea salt adds mineral depth and helps regulate fermentation without masking the wheat.
Korean sea salt
Sun-dried sea salt adds mineral depth and helps regulate fermentation without masking the wheat.
Korean sea salt
Sun-dried sea salt adds mineral depth and helps regulate fermentation without masking the wheat.
Daily-fed levain / since 2018
Our house levain is refreshed daily for layered acidity, an open crumb, and a long, clean finish.
Daily-fed levain / since 2018
Our house levain is refreshed daily for layered acidity, an open crumb, and a long, clean finish.
Daily-fed levain / since 2018
Our house levain is refreshed daily for layered acidity, an open crumb, and a long, clean finish.
Every morning starts
before the street wakes.
Before the doors open, the bakery is already warm. Trays move between the racks, and crusts crack as they cool.
The day’s bread is checked and counted by hand.
BAKED THAT MORNING
For neighbors, regulars, and anyone following the smell in from the street.
Every morning starts
before the street wakes.
Before the doors open, the bakery is already warm. Trays move between the racks, and crusts crack as they cool.
The day’s bread is checked and counted by hand.
BAKED THAT MORNING
For neighbors, regulars, and anyone following the smell in from the street.
Every morning starts
before the street wakes.
Before the doors open, the bakery is already warm. Trays move between the racks, and crusts crack as they cool.
The day’s bread is checked and counted by hand.
BAKED THAT MORNING
For neighbors, regulars, and anyone following the smell in from the street.
In the heart of Yeonnam-dong, Seoul
YEONNAM-DONG · MAPO-GU, SEOUL, KOREA
In the heart of Yeonnam-dong, Seoul
YEONNAM-DONG · MAPO-GU, SEOUL, KOREA
In the heart of Yeonnam-dong, Seoul
YEONNAM-DONG · MAPO-GU, SEOUL, KOREA
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.