Gunsan bakery flour-free rice bread, egg tarts limited to 15/day

There's a bakery I go to often in Gunsan. It's Hongyun Bakery. Since it's a bakery that doesn't use wheat flour, I stop by a lot.

Hongyun Bakery's location and parking

It's right in front of the main gate of Jeil Apartment in Susong-dong. They say it's 7 minutes by taxi from Gunsan Terminal, and the fare comes out to around ₩4,000.

There's also a public parking lot nearby, so parking is easy. It's about 110m away, and I heard it's free for the first hour, so you can visit comfortably.

The atmosphere inside

Walk in and the smell of rice bread greets you. The shop was clean and tidy. I liked how the breads were displayed too.

A lot of longtime regulars come here. You can really feel it's a bakery locals visit often. The staff were friendly too.

The menu board

Brown rice castella

This is the menu item I order most often. It has a slightly darker color from the brown rice. One bite and it's soft yet has some texture to it. It's so good you'd never guess it's made purely from rice with no flour. It's moist too, and it's the kind of taste that makes you want more.

Pure rice cream cheese bread

They say this is Hongyun's signature menu item. At ₩3,300 it's also cheap. The softness of pure rice and the savory cheese come together nicely. Bite in and the cheese melts softly. Kids love this one too. It's the kind of taste that has you reaching for another.

Hongyun garlic bread

The garlic aroma hits you right away. It's ₩5,000 but a generous portion. If you like garlic, you'll really love this. The spiciness of the garlic mixes with the softness of the rice bread. Even just one or two pieces will keep you happily eating.

Egg tarts, limited to 15 a day

They said these are limited to 15 a day, priced at ₩4,000. Rich egg custard fills the inside. The crisp egg tart texture holds up well. If you go in the afternoon they might be gone, so you need to go early to get one.

Rice flour milk bread

This one is ₩6,500. Its defining feature is the soft texture from the rice flour. The milk aroma comes through well too. Bite in and the crumb scatters. You even get a fresh scent of rice.

Ingredients used instead of wheat flour

This is the shop's biggest characteristic. They don't use imported wheat. They said they use rice flour, glutinous barley, and Korean wheat, all local agricultural products, with rice flour mainly as the base ingredient. Every bread in the shop contains these ingredients. It feels soft and easy to eat. I like that I can eat here often without worry.

TV appearance

They said the shop appeared on Handsome Guys, and was ranked No. 1 nationwide for rice castella. Knowing a shop has earned that kind of recognition makes it feel even more special.

Why locals prefer it

Since they don't use wheat flour, you can eat healthily. The taste is excellent too, and the prices are reasonable. They said they've kept the same ingredients and same taste for a long time, which is probably why regulars keep coming back. I've become one of them now too.

Recommended menu combo

The brown rice castella plus pure rice cream cheese bread combo is great. Both are popular items at Hongyun. Buying them as a set lets you enjoy a variety. If you go with family, it's good to buy several kinds.

Why it's great to bring family

You don't have to worry about feeding it to kids, since they don't use wheat flour. I can confidently recommend it as bread made with healthy ingredients. Kids like the soft texture. I've heard rice bread is easier to digest too.

Hongyun Bakery FAQ

Q. Do they really not use flour?

A. Right, they don't. They said everything is made only with local agricultural products — rice flour, glutinous barley, and Korean wheat.

Q. Is parking convenient?

A. There's a public parking lot 110m away. They said it's free for the first hour, so it's plenty usable.

Q. Can I go on Sundays?

A. Yes, they're open Sundays too. Hours are 10am to 5pm. They close up fast in the afternoon, so it's best to go in the morning.