The brand new bakery gives scrumptious muffins, pastries and doughnuts that are not overloaded with sugar
LAKEWOOD, Wash. — It is a weekday morning at Bon Bon Bakery and chef/proprietor Chris Chung places the ending touches on some muffins whereas his spouse Seojin luggage up pastries, the youngest of their 4 sons nonetheless sleeping on her again.
“If you stroll into Bon Bon Bakery, you’re strolling right into a dessert place,” says assistant chef David Lee. “There’s a number of bread. There’s a number of cookies. There’s cake that you have by no means seen. The colours and the whole lot. And that is the way it truly appears in Korea.”
Chung was truly concerning the age of his oldest son when he first considered baking for a dwelling.
“Once I was little and noticed the white uniforms I believed that might be one thing clear,” Chung says. “And one thing simple.”
It is not really easy however Chung has at all times had expertise. He is by no means made the identical cake twice.
“The way in which he makes bread is completely different than different locations,” says Lee. “He is actually critical.”
Positioned in Lakewood’s Boo Han Plaza on S Tacoma Means, Bon Bon’s bakers keep busy making bread and pastries that mix French, Korean and Japanese influences. They go heavy on the butter and heavy on the eggs however not sugar. Desserts are sometimes sweetened with candy rice or beans.
Assistant chef David Lee can information the unfamiliar. He steers our Saint Bryan to a well-known trying doughnut.
“The very first thing it is best to attempt is a candy rice twist,” he says. “It comprises candy rice. It’s much less sugary than American donuts.”
Bryan tries it and likes it. “I may get used to this!”
He has since come again for the paper skinny almond cookies.
There actually is a method to discover the candy life with out overdoing the sugar by making an attempt the treats at Bon Bon Bakery.