One of the two “pillar” bakery of Garosu-gil, Pain de Papa is a longtime favorite. In contrast to the other pillar, Le Alaska, Pain de Papa focuses less on concocting delicate pastries and more on hearty, filling breads including pumpernickel and focaccia. Pain de Papa takes its name from the owner’s desire to make delicious, well-made bread that he would be proud to serve his own daughter, so you can expect a father’s care and attention to detail. They omit butter, eggs, preservatives and sweeteners, and their organic flour comes from their very own wheat field in Gurye-gun, where they harvest about 8 tons of wheat annually. That’s what we call dedication.