Bread Museum: Ambition Slightly Outweighs Baking Skills

Next to Honey Pig, there’s a new bakery opened by Koreans... Bread Museum, with such an ambitious name, must have high aspirations... I’ve visited twice, and here’s my conclusion: Don’t go with too high expectations. This time, I tried: 👀 Flan Tart — The tart base had a lot of burnt parts and was too sweet for my taste. 👀 Canele (French Rum Cake) — Sweet but not fragrant... The inner texture was a bit too dense and solid. 🚫 Strawberry Castella — The biggest disappointment. Maybe it was just an off day... It looked good, but it was incredibly dry. When I bit into it, it crumbled into dry, powdery pieces in my mouth. I didn’t even want to swallow it. 😮‍💨 I had dug out half of it, intending to eat it, but ended up throwing it away. 👀 Mille-Feuille (Napoleon Cake) — Very decent. This one wasn’t overly sweet at all, and the texture and layers were quite good. If I go again, I’d choose this one. 👀 Salt Bread — I didn’t take a photo... The owner recommended it, saying it’s very popular in Japan. The first bite was a bit odd, but when eaten warm, the texture was quite unique and pretty good. My overall impression from the two visits is that the baking quality seems a bit inconsistent... If you want to give it a try, definitely go with low expectations—you might just be pleasantly surprised! #SweetTreatsMakeMeHappy #DuluthFood #AtlantaFood #AtlantaEats #AtlantaBakery