[Trending Eateries] Discover the Secret Behind the Chewy Slipper-Shaped Bread

# Levainrules: A Baker's Paradise ## Redisdiscovering the Art of Bread Breadmaking is both an art and a science, mastered through years of relentless pursuit. My journey began in Torino, Italy, in warmly fragrant kitchens as an intern chef, splitting my time between frying and crafting bread. While frying involved the tactile danger of hot oil splashes—a ceremonial act in Italian cuisine—breadmaking was a quieter yet equally labor-intensive craft. Kneading dough late at night or shaping loaves at dawn became my daily rituals. I crafted “boconccini,” one-bite olive bread served traditionally before meals, and perfected classic Italian staples like focaccia and ciabatta. Despite their seemingly simple recipes, executing them perfectly proved challenging. The head chef often took over my attempts, an ego-bruising moment given my formal training in Italian baking. These breads, tracing back to Ancient Rome, inspire admiration when crafted well, embodying the phrase, "Simple is best." ## From Gourmet Kitchens to Industrial Bakeries After culinary school, my career shifted from restaurants to industrial-scale breadmaking. My résumé includes baking ciabatta, sourdough, and burger buns for Gordon Ramsay Burger. Using Polish-style wet dough ("poolish"), my ciabatta-making skills improved under seasoned patissiers. Working at a B2B bakery supplying high-end clients like Gucci Osteria meant early-morning shifts, yet the satisfaction of lugging home freshly baked sourdoughs and ciabatta by noon remains unrivaled. ## Bread Snobbery: A Byproduct of Passion Years in the industry have turned me into a discerning bread connoisseur. Like Goethe who deemed life too short for bad wine, I refuse to waste calories on subpar bread. Supermarket loaves hold zero appeal; instead, I seek out artisanal bakeries specializing in sourdoughs and ciabatta. My criteria for the perfect loaf include using organic flour, natural leavening agents, and careful fermentation—a skillset honed through years of tactile practice. Starting my mornings with a single slice of bread paired with salad makes the bread choice paramount. After experimenting with sourdoughs from San Francisco's renowned Tartine Bakery—often sold out online—I discovered Levainrules, a hit in Seoul’s bakery scene. ## Levainrules: Where Tradition Meets Precision Levainrules, which translates to “Rules of Levain (Sourdough),” immediately captivated me. Their sourdough rivals professional-grade bakeries where I trained. More exceptional is their ciabatta, surpassing even Italy's best. The airy crumb, defined by large, luscious pockets, is a testament to mastering fermentation. Now, my routine involves purchasing whole rye sourdough, classic sourdough, and ciabatta from Levainrules—enough to last two weeks of breakfast bliss. While sourdough once held the crown in my bread hierarchy, Levainrules’ ciabatta has overtaken it. Sourdough, steeped in history since the 19th-century Gold Rush, epitomizes sophistication with its robust sourness, sturdy crust, and pillowy interior. Ciabatta, minimalistic and chaotic, channels Italian "la dolce vita." Its rustic, unrefined appearance resembles a slipper, transforming simple sandwiches into elevated gastronomic experiences. ## Beyond Bread: Savory and Sweet Highlights Levainrules complements its bread offerings with diverse delights, including French-style jambon-beurre sandwiches and American-inspired pastrami creations. For sweet treats, the Apple Swiss, layering apple and chocolate, and Bang Swiss are must-tries. Levainrules resolves my morning bread dilemma and dessert cravings seamlessly. Levainrules is more than a bakery; it's a haven for those who value artisanal techniques and bold flavors. Located at the heart of Gangnam, it’s my go-to destination for breads that embody both tradition and innovation. **Address:** 1st Floor, Youngchang Building, 95 Samsung-ro, Gangnam-gu, Seoul (Seolleung Branch) **Price Range:** Levain Sourdough Half (6,500 KRW), Ciabatta (4,800 KRW), Apple Swiss (5,800 KRW), Jambon-Beurre Classic (9,500 KRW) *Author's Note: Kwon Eun-jung, a seasoned food journalist, turned to the culinary arts mid-life, studying at the Italian Culinary Institute for Foreigners (ICIF) in Piedmont. Back in Korea, Kwon authored food and wine columns and books such as *Wine and Tuna Mayo* and *Tasting Italy Through Pasta,* while lecturing on gastronomy and wine culture.*