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Boulangerie Lepain is a baeknyeon-gage that has been converted into the region’s main bakery for nearly 28 years. Having walked on a single path to confectionery and baking for 41 years, the founder’s technical skills help make healthy aged bread with 100% organic flour, natural butter, bay salt, and natural fermentation substances.


Boulangerie Lepain's signature menu is Gongju chestnut bread made with plenty of domestic chestnuts and squid ink cream cheese bread made with squid ink, cream cheese, and nuts. These are common bread found in any bakery. Still, Boulangerie Lepain's Gongju chestnut bread and cream cheese bread are special bread made with devoted care and authentic ingredients. Even when making a single dough, numerous natural ingredients such as peas, coconut water, grain syrup, pea juice, and sea salt are used, and bread is made with a recipe that was completed after countless failures. The ingredients are always of the highest quality.


The most commercially available chestnut in Korea is used, the squid ink is from Spain, which is recognized as the best, and the cheese is from Philadelphia. This is because the principle unique to Boulangerie Lepain is that good bread comes from the best ingredients and craftsmanship.