Baker garners popularity with unique bread

By Yoon Sung-won

Woo Myung-jin, the owner of a small bakery “Tina’s Bread,” located in Daejo-dong, northwestern Seoul, has her own means to survive the flood of franchise pastry shops ― by specializing in loaf bread.

The 27-year-old owner told The Korea Times that she could differentiate her bakery from large franchise chains by indulging in the different tastes of bread. “Handmade loaves, with a more diverse choice of taste, can appeal to customers who have been accustomed to factory-made ones from large bakery franchises,” she said.

After working four years at a firm’s accounts division, Woo decided to change her career to one that she can enjoy over the long term. She learned how to bake bread at an institute for nine months and opened the bakery in September 2011 and named it after her Christian baptismal name “Tina.”

From kneading to baking and packaging, Woo does all the work herself, and has also developed several unique recipes. The names and look of her bread and buns are similar to ordinary ones, but she has added more nutritious ingredients. “Beside popular products like chestnut bread, cinnamon bread, and sweat red bean buns, most of the bread and buns that I bake around noon every day are sold out at around 5 p.m.,” Woo said.

Though she hasn’t done any advertizing such as giving out leaflets, her shop soon gained popularity. Customers now include not only residents and students from the neighborhood, but also those who visit from far away after learning about the place through word of mouth.

Another secret of Woo’s success is her hospitable attitude to every customer.

A self-claimed loyal customer who visited the bakery during the interview said that Woo’s kindness is another reason, besides the delicious and nutritious bread that turns ordinary visitors into fans of Tina’s Bread.

Woo said her favorite customers are those who visit her bakery not only just to buy bread but also to chat with her. “One day, an elderly gentleman who had bought my bread came and said that the taste of it reminded him of his childhood,” Woo said. “It was the best compliment for me because you cannot buy such nostalgia.”

Though her bakery is thriving, Woo confessed she is not thinking of expanding the business in the near future. “I think larger businesses tend to cause more stress. I prefer a small-sized bakery where I can spend more time and effort making bread with a better taste,” Woo said.