"When I tried salt bread in Korea, I remember thinking, 'This is it,' because it's very simple yet deeply comforting to me. It's crispy, soft, buttery, warm, and grounding."
"Salt bread originated in Japan, where it's known as shio pan, but exploded in popularity in Korea, where it's called sogeum-ppang—and now it's coming for the West Coast. A search for salt bread in Los Angeles yields dozens of results, while a handful of salt bread bakeries have cropped up in the Bay Area."
"Ponto will serve eight rotating flavors of salt bread per day. Sweet flavors include glazed, red bean butter, milk cream, and strawberry milk cream, where slices of strawberry sit in the middle of the whipped cream-stuffed bread. On the savory side, offerings include pesto, sausage, black pepper, olive, and squid ink cheddar."
Salt bread, known as shio pan in Japan and sogeum-ppang in Korea, consists of simple yeasted dough wrapped around a butter log that creates a crispy, glossy fried bottom with a "butter hole" as it bakes. Originally from Japan, the pastry gained massive popularity in Korea and is now spreading to the West Coast, with numerous bakeries in Los Angeles and the Bay Area. Portland's first salt bread bakery, Ponto, opens March 4 at 1483 NE Alberta, offering eight rotating daily flavors including classic, sweet varieties like glazed and strawberry milk cream, and savory options such as pesto, sausage, and squid ink cheddar. Owner Saerom Chang, who spent four years in Portland's baking scene creating Korean-style cakes, describes salt bread as crispy, soft, buttery, warm, and grounding. The cafe will also serve Stumptown coffee and specialty beverages.
Read at Portland Mercury
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