Korean Pastry — Paris

The Korean bakery developed on its own terms: an extremely soft, pull-apart crumb, fillings tucked inside the dough rather than piped on afterwards, and light creams instead of heavy butter. The regulars include red bean cream buns, garlic and cream cheese bread, small fish-shaped filled cakes, and thick milk breads served as dessert. Sugar is present but seldom leads. Most of it is bought to take away and eaten across the day with coffee or roasted barley tea. The savoury items, garlic bread among them, are meant to be eaten warm and are pulled apart to share. Filled cakes are held in the hand and eaten standing up as readily as sitting down. This page gathers the Paris venues that serve this dish; use the filters to narrow by occasion, area or service.