Korean bread wishing to make croissants less French

You will smell the sweetness of the chief and lucky, fresh, oily-baked goods in the basement of any noisy shopping center in Singapore.

Long sources of Korean, Japanese, Taiwanese and Singaporeal bread – Trays and trays and trays, cream rolls and milk breads or milk breads or fruity pastries from filled trophies and fruity cupboards.

Paris Baguette, his inspiration is clearly decorated with the colors of the trio in the places, the sign of the Eiffel Tower and the environment seems to be directed to something close to the charm of Paris Cafe.

But 100% is Korean.

“I would not restrict our bread from France. We have a brand of international brand, President and Executive Director of the SPC group, which owns Paris Baguette, Jin-Soo Hur.

“Like croissants, can you say this is a European product? I would say that this is a universal product.”

SPC returns to a bakery shop from a small family who opened its roots 80 years ago.

Now hiring 20,000 people in all stamps is the main player that produces mass bread and dough in South Korea. The SPC was sold for $ 5.6 billion last year (4.26 billion).

In 1988, Paris Baguette was born to be the first Korean bread brand to open an international store in China, which continues to be a big market.

There are 4,000 stores between 14 countries, including Asia, Europe and the United States today.

Paris Baguette has large external expansion plans to determine the target of more than 1,000 new branches in the international level in 2030, until 2030.

When it ended in 2027, the United States, Canada and Latin America, a factory in Texas, which will become the largest foreign production facility, is invested in a factory.

Paris Baguette has been successful because Mr. Hur is a priority to seize the American market.

Sports, English Premier League football club Tottenham Hotspur is the center of the Paris Baguette’s strategy through a partnership.

A similar agreement with Paris St Germaine for two seasons, to provide fans with cooked products and desserts in the match days of home games.

“I think the food is culture. The sport brings a large number of people to the stadium and there are always good vibes in London,” Mr. Hur.

The captain of the national team of South Korea was also the captain of the spurs. Son Heung-thousand, his team won the Europa League last month in the Europa League last month, the club ended the 17th cup.

This is not about the leading Spurs of Korean for Mr. Hur.

Tottenham says, “The top club and Paris Bagetis also wants to be the best in the classroom,” he says.

Employees do not like to wake up early to knead the dough, Mr. Hur says softly.

He gives a loan to the system of delivering the world’s frustrations to improve the efficiency of frozen dough and increase the life of the shelf.

In Asia has a strong heritage of cooked goods, but requiring requirements for comfortable urbanization and lifestyle changing lifestyle requirements.

Bakers in the region already offer a large number of items.

Staples are abundant of the plaples and sandwiches, but they are also known for the inspired flavor of Asia – make the Pandan, Durian, salty eggs, red beans or match-full cruising and pastries.

Paris Baguette, a Halal Certified plant in Malaysia, meet in the demand to provide customers in Southeast Asia and the Middle East.

With the global admiration of Korean culture, experts say it can be an opportunity for Asia to see more success for baking.

Korean and Japanese culture is so popular in the world, perhaps they see the things on the screen, and then try to test it, Savorio Busso, the ambanic amkanik in Singapore said a dough and bread cook.

“I just returned from a trip to Italy and I was very surprised when I saw many Asian bread and dough shops in Italy and I was super happy.

To see some of the local people, a kind of study to see the Italian people. “

But can the frozen dough produce the same quality goods like an artist’s bread?

I put the chef Busato in a blind taste test. Although frozen pastry (unknowingly does not know), although elasticity and smells, it produces something other than a croissane.

“It’s pretty bad.

Chef Busato, if you are preparing mass-producing goods, the flesh is not practical to seek craft standards and large players will have to trust the frozen pastrous.

What about traditional Asian baked goods? Chef Busso, a korean milky bread, a bread filled with a fluffy white bread, cream, said it thinks it will be good in Europe.

“It’s fantastic. Very good. The smell of milk comes.

The live crisis is the main problem for Paris Baguette – at least because the United States is trying to enter the American market for inflation level. Many companies are forced to change their work, because they are not profitable for them, Mr. Hur says.

Paris Baguette’s largest competitors of the global scale – after the coviet sandwich and the coffee chain was pushed, the subscription services and food choices were not exponented and cut off dozens and more than 3,000 works.

The global economic environment is heavy at Mr. Hur, but the profit insists, the profit is not its only goal. “If we try to make a profit, we will only stay in Korea,” he says.

“We want to change the world of bread in the world. I want to find a way to open a lot of bread cooking. Good for my country and good for people.”