Ruby Edward's TARTINE - Bakery   Cafe

I visited Hungary, Romania and Austria in 1995 to learn more about their traditional farmer’s bread or peasant’s bread, it was an interesting and rewarding experience. My bread is made the same way Eastern European peasants made theirs for over 1000 years. I do use an electric oven however.

Rather than mix, proof and bake our bread all in the same day like other bakeries, we mix and proof just once the first day like farmers did 1000 years ago. Then we age the dough from 3 to 7 days to develop texture and character. Once the dough has reached the correct development, it is shaped, proofed again and then baked. Our bread has a crumb and texture not normally found in Korea. We are the only bakery in Korea that offers this aged bread dough process.

I use a 30 year old sourdough starter in all of my breads that I first started from the natural yeast of vine ripe Clatsop County, Oregon grapes in 1980. I carried the starter with me onboard the ship that brought me to Korea in 1996; having to ‘feed’ the sourdough four times during the 15 day Pacific crossing.

At the moment, we do not offer a true sourdough style bread. My sourdough is used to leaven our bread and add a bit of background taste, in the future, when we have more display space, I will offer a greater variety of bread. At the moment, we offer a 5 Grain -3 Seed Bread and a Rolled Oats Bread.

Chef Garrett