Being simple that stands out among
the flashy ones, bakery Artisan Bakers Beta.
Let’s meet chef Tae Sung Mo,
a modest but passionate baker,
who had quitted from his job at the age of 39
and started baking to become
a famous baker eventually.
Being not fancy makes more special the bread
of Artisan Bakers. In this era of colorful,
eye-catching breads with all kinds of pigments
and chemical additives, Artisan Bakers reminds us
the essence of bread by its unpretentious honesty.
Bread of Artisan Bakers seems plain and
rough for its appearance, but you will notice
its best part when it dives into your mouth,
because this is something you may feel better
by tasting than by looking.
Since we A.mont also were interested in,
we purchased Tangzhong bread and Olive ciabatta
following Chef Mo’s recommendation.
It was very distinct from existing flavor
of other bread, there is something special just
for Artisan and it’s attractive the more bite it,
for sour dough’s unique flavor and chewy texture.
This is baking class academy that is located
inside passing by the Artisan Bakers Beta.
The students are attending to the Chef Mo’s baking class.
Chef Mo explained the reason why he opened
the academy class is to spread knowledge
on ‘Sour dough’ and promote it.
The reason he wrote a book also is
to change people’s mind on sour dough.
He really takes after his bread’s character.
As modest, forthright and honest
as bread of Artisan Bakers,
this was the way he attended to interview,
which was very nice.
It came to our notice that the comment
in a magazine that was presenting Chef
Mo makes sense, so we were very touched;
“Bread is same as the chef himself.”
It seems his philosophy toward the bread
is grained into himself, pursuing good bread
than good looking bread,
being essential than being superficial,
to be confident with the bread that he makes.
We hope more and more people could taste
chef Mo’s bread made with honesty,
to feel an authentic bread.
bakery Artisan Bakers Beta | 8, Nonhyeon-ro 105-gil, Gangnam-gu, Seoul, Republic of Korea
