Bucheon bakery, near-empty shelves at weekend 12:30: Chamsae Bori

I visited a Bucheon bakery, Chamsae Bori Sikppang (참새보리식빵), Bucheon main branch.

Where is Chamsae Bori Sikppang, Bucheon main branch, and where to park

Chamsae Bori Sikppang, Bucheon main branch is in Simgokbon-dong, Sosa-gu, Bucheon, Gyeonggi, about a 10-minute walk from Bucheon Station Exit 2, past Bucheon Jayu Market. 🚗 There's no parking lot of its own, but I could use a nearby public car park.

It's already a well-known healthy bread shop in Bucheon, and after going myself I see why so many people come: the variety of loaves is really wide.

Opening hours and sell-out times

⏰ Chamsae Bori Sikppang, Bucheon main branch is open daily 9am to 9pm and closed every Monday. It's so popular that it often closes early once everything sells out. On weekends especially, I'd recommend going in the morning if you want a particular loaf.

Will there be any bread left at 12:30 on a weekend?

I got there around 12:30 on a weekend and the shelves were completely empty. Loaves are displayed on both sides, but everything was sold out when I came, so I imagine the display is full in the morning.

Loaf varieties at Chamsae Bori Sikppang

From the basic barley loaf on up, there's a huge range.

• Barley loaf
• Black glutinous rice bread
• Blueberry loaf
• Chocolate loaf
• Chestnut loaf
• Chickpea loaf
• Garlic loaf
• Squid ink Emmental cheese
• Real cheese loaf
• Barley salt bread, and more

The only bread left was what they'd set out on the counter, not on the shelves. It opens at 10am and closes when ingredients run out, so if you want to see and choose from many kinds of loaves, going in the morning seems best.

The tasting: mascarpone milk cream loaf

There was a tasting too, a mascarpone milk cream loaf, and they said you can buy the mascarpone milk cream by itself, so it would be nice to eat with the other breads.

What ingredients and dough does Chamsae Bori Sikppang use?

Chamsae Bori Sikppang, Bucheon main branch uses dough that goes through 72 hours of cold fermentation, which they say produces gluten-digesting enzymes, so it sits much more comfortably and you hardly feel bloated after eating.

They also say they use eco-friendly barley, New Zealand grass-fed butter, high-calcium milk, fresh eggs and their own natural sourdough starter, with no chemical additives, preservatives or margarine at all, so it's perfect for eating bread as a healthy meal replacement.

How did the 3 leftover loaves taste?

From the bread that was left, I bought one each of the chickpea loaf, king barley loaf and grain glutinous barley loaf.

King barley loaf and grain glutinous barley loaf

The basic king barley loaf uses 100% Korean barley, so it tastes plain yet nutty, while the grain glutinous barley loaf has grains in it, so the texture comes through more and it got nuttier the more I chewed.

Chickpea loaf

The chickpea loaf is made with 3 kinds of beans and sweet pumpkin. The faint sweetness of the pumpkin goes well with the nuttiness of the beans, and the bread is moist and soft with beans studded throughout. The sweetness is natural, from the ingredients rather than artificial, so it was easy to eat without feeling heavy.

If you're looking in Bucheon for an easy-on-the-stomach loaf made with 72-hour cold fermentation, Korean barley and no chemical additives, give Chamsae Bori Sikppang, Bucheon main branch a visit!