1994: A bakery under a big sky
Our founder, Hana Seo, grew up above her parents’ neighborhood bakery in Mangwon-dong, Seoul. The ovens were downstairs, the laundry was on the roof, and the sky above it was the biggest thing she knew. 하늘 means sky.
Our story · 하늘 이야기
A Seoul bakery,
one sky over.
Thirty years, two countries and one family recipe for red bean buns. This is how a rooftop in Mangwon-dong became a bakery in Buena Park.
2016: Twelve breads on Beach Blvd
She opened in Buena Park with twelve breads her father taught her: red bean buns, soboro, a soft milk loaf. Neighbors came for the bread that tasted like a Saturday in Seoul and stayed for the patbingsu.
2019: The salt bread line
The salt butter roll arrived, the line went out the door, and the shelves grew to thirty-odd breads. Whole cakes followed, because the regulars kept asking for one for every birthday in the family.
Made here · 직접 만듭니다
Four things we never buy in.
- Red bean팥
Cooked twice a week in a big copper pot, coarse, and less sweet than the canned kind.
- Fresh cream생크림
Whipped every morning from California dairy cream, with no stabilizers, so it tastes like milk.
- Soybean powder콩가루
Roasted in the kitchen each week for the injeolmi bingsu, latte and cake.
- Milk ice우유 얼음
Frozen milk, shaved to order into snow. Never water ice with syrup on top.
“If a bread makes someone from Seoul stop and say 어, 이거다, we keep it on the shelf.”Hana Seo, founder
Come taste the street we grew up on.
The full menu is online in English and Korean. Cakes take three days.