Bucheon bakery: Three barley breads at Chamsae Bori Sikppang

I returned to Chamsae Bori Sikppang, Bucheon main branch (참새보리식빵 부천본점), a bakery I like near Bucheon Station. Lines can get long before opening, and the loaves sometimes sell out in the morning, so I went on a weekday this time.

Where is the Bucheon bakery, and when does it open?

The bakery is on the first floor at 183-1 Gyeongin-ro, Sosa-gu, Bucheon, Gyeonggi-do, South Korea (경기도 부천시 소사구 경인로 183-1 1층). When the original post was written, it opened at 10 a.m. and closed when the bread sold out, with regular closures on Mondays and Thursdays.

Which breads did I buy, and were they selling out early?

When I visited last year, there were many kinds of loaves, but this time the selection centered on three signature breads. I picked up all three: Daesang chalbori sikppang (대상 찰보리식빵, glutinous barley loaf), gokmul chalbori sikppang (곡물찰보리식빵, multigrain glutinous barley loaf), and homil chalbori ppang (호밀찰보리빵, rye and glutinous barley bread).

I heard that the gokmul chalbori sikppang sells out first. There were four loaves left on the day I visited.

It was only around 11:30 a.m. on a weekday, but much of the bread had already sold, and customers kept coming in to buy more. I got the breads I wanted this time, though the possibility of a morning sellout was on my mind.

During my visit, there was also a notice offering one free house-made financier (a small French cake) for writing a Naver review.

I also bought mascarpone milk cream (마스카포네 우유크림) to go with the bread. It had a smooth texture, a mellow milky flavor, and the richness of mascarpone.

Is gift packaging available?

Separate gift packaging was available. I had my bread and cream packed to take home. The staff have been friendly every time I’ve visited.

How did the three barley breads compare?

Trying all three at home, I found small differences in their softness and the depth of their toasty grain flavors.

How soft was the Daesang chalbori sikppang?

When I gently pulled it apart by hand, the soft crumb stretched and felt moist. Compared with the regular sandwich bread I usually eat, it had a subtle, toasty barley flavor. Its mild taste kept me reaching for more.

How did the multigrain loaf differ from the plain barley loaf?

The gokmul chalbori sikppang had a stronger nutty, toasty grain flavor than the Daesang chalbori sikppang. It contained plenty of grains, and the nuttiness came through more as I chewed. It had a pleasantly springy texture, and one slice was surprisingly filling.

What did the rye and barley bread taste like?

The homil chalbori ppang tasted a little plainer and more earthy than the other two loaves. As I chewed, the distinctive depth of rye came through alongside the glutinous barley’s chewiness. I didn’t tire of it as I ate.

How was the bread with mascarpone milk cream?

I spread a generous layer of mascarpone milk cream on the mild bread. The smooth, sweet cream combined with the bread’s toasty grain flavor, making it feel like dessert.

The bread felt quite different on its own and with the cream. I liked its simple flavor by itself, but I was glad I’d bought the cream for when I wanted something sweet.