This is a classic bakery where the past and the present coexist, and tradition is carried on by the second generation. Korea's master baker Kwon Sang-beom birthed the original location of Richmond Patisserie in Seongsan-dong in 1979. Following the footsteps of his teacher and father whose motto was "Food is culture", son and apprentice Kwon Hyeong-jun is currently building his own. If the beloved cream puff is Richmond's tradition created by the father, the present and future of Richmond is the peanut dacquoise, a creation that has an attentive and relentless edge, to the likes of the son. Slathered with Korean peanut butter cream and a hint of hazelnut, the peanut dacquoise hits you with a savory persuasion from the Himalayan pink salt, a pairing unrivaled if without the knowledge and flair for taste.
|Venue name:||Richmond Patisserie|
86, World Cup buk-ro
|Transport:||Line 2, Hongik University Station, Exit 1.|
|Price:||Craft beer 8,000 won|