Weekday Wangsimni bakery: chicken croissant sandwich, Jakeun Ojilin

Seoul salt bread hotspot: Jakeun Ojilin Wangsimni

What kind of bakery is Jakeun Ojilin?

Jakeun Ojilin (작은어질인) is a bakery café made by Ojilin (어질인), the famous hot-spot café in Wangsimni, and it's near Wangsimni Station. It only just opened, but it's already famous for its salt bread! That's because a pâtissier bakes everything fresh, the same day, every morning.

I'm not a legendary bread lover, but I do go absolutely nuts for salt bread and bagels, that kind of thing. Total carb goblin taste.

Is Jakeun Ojilin less crowded on a weekday?

On my first visit to Jakeun Ojilin it was so packed that I turned around, but when I came back on a weekday I could browse and buy bread in peace. I'd heard there was a salt bread hotspot in Wangsimni, Seongdong, Seoul, and actually I'd been to the Ojilin café before with a friend. She's a dessert addict who has Wangsimni and Hanyang University food totally figured out, and she took me there once while we were chatting, saying the café is pretty and the bakery is delicious too.

Back then I wanted to raid the bakery too, but there were so many people that I just left. This time I went on a weekday with more breathing room, so I could look over the bread at leisure and buy some.

What do the egg tarts at Jakeun Ojilin look like?

The egg tarts had a crisp, pastry-like shell and a thick, rich filling you could see at a glance. Fresh out of the oven, warm bakery goods... the egg tarts looked so, so crispy and delicious. But today I came for the salt bread, so I looked away and held out, haha.

That crisp, pastry-like egg tart, with the dense filling visible inside, looked so good. These are the egg tarts at Jakeun Ojilin in Wangsimni, a Seongdong bakery hotspot in Seoul.

Jakeun Ojilin croissant: price and ingredients

The croissant is seriously huge, and it costs ₩3,600. It looks insane too. Just looking at it, you can tell it's crispy, haha.

The croissant at this Wangsimni bakery is made with French flour and Lescure AOP butter, a traditional-style croissant that's crisp outside with every layer defined.

Which croissant sandwiches does Jakeun Ojilin offer?

When I went, the croissant sandwiches were a jambon (ham) sandwich and a chicken breast sandwich, and I picked the chicken breast one. I'd actually put a plain croissant on my tray first... but then I figured it would be so good as a croissant sandwich that I put it back and grabbed the chicken breast croissant sandwich instead!!!!

The jambon sandwich and the chicken breast sandwich both looked delicious, and the prices looked similar, but because I'm on a diet these days I chose the chicken breast one. It's a bit annoying to write the word "diet" in a bakery hotspot post, but so what, it's tasty.

If you couldn't care less about diets, the sweet-and-crispy combo is definitely worth trying. A croissant that looks crispy just by looking, plus cream and jam, would be so heavenly, haha. Imagine it with milk or a hot americano.

Jakeun Ojilin baked goods and their AOP butter aroma

Jakeun Ojilin also had several kinds of crisp baked sweets like madeleines and financiers. The madeleines and financiers show off their plump little bottoms.. and honestly the nutty butter smell the second you walk in is so good, haha. AOP butter is a top-grade, government-certified butter made only from raw milk from Normandy, France, and it's naturally fermented with no artificial flavoring, which is said to give it a deep, luxurious flavor.

Those in the know will agree: butter and cheese especially are ingredients where, if you use really expensive ones, it shows even if you're not a gourmet.

Is Jakeun Ojilin salt bread still crisp cold the next day?

The salt bread was crunchy-crisp outside even though I kept it at room temperature for a day and ate it cold. This is the star of today. I didn't eat it right after buying, I ate it a day later, and it was still insanely crispy.. my friends who ate it with me were all like, wow, this place is the real deal.. and went wild.

Since I'd taken it away, I thought, shouldn't I run it through the air fryer? Ugh, what a shame. But no,,? Seriously, I just kept it at room temperature and ate it cold, and it was still crunchy outside and moist inside, tearing apart so nicely. And the butter aroma was really, really good.

The layers inside are great, but what charms me is the light touch of salt on the outside. It's a plain, never-boring salt bread you can keep eating, haha. I'd definitely buy it again!

Where can you eat bread bought at Jakeun Ojilin?

Good to know: you can take bread bought at Jakeun Ojilin to the nearby Ojilin café in Wangsimni and eat it there! However, you need to order drinks separately at the Ojilin café.