Milkcow In Boots (CLOSED)

The owner of this bakery is said to have thought it a shame that dessert culture was only for the younger generation. MilkCow in Boots was born from the ambition to create desserts that would bring generations together. This ambition stuck a chord with the public. Although the store is tucked away in an alley in Samcheong-dong, the lines that form in front of it include men and women, the young and the old. The dough at MilkCow in Boots is kneaded and then left to rest in the refrigerator for chewy and dense basic white sandwich bread, fermented at a low temperature. It’s a complicated process, and the number of loaves available per day is limited to 1000. They sell out daily. The only items on the menu are varieties of basic sandwich bread, and there are eight kinds: plain, cream cheese, cheese, olive, seed, rye, blueberry and chocolate. Another must-try at this place is the milk; MilkCow in Boots has developed a healthy method of adding flavor to regular milk. There’s no change in the color, but the flavored milk will taste like oolong tea, or grains. The method itself is a secret that they refuse to reveal. And finally, you can’t skip the Dutch Milk Tea, made with milk and black tea steeped in cold water, with a sweet depth of flavor that’s a cut above the average.