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우리나라에서 비건은 건강, 유기농, 다이어트식으로 알고 계신 One day, my colleague said that she wants to make
분이 많던데, 저는 유제품 섭취에 어려움을 느끼는 분이나 동물 a vegan pretzels, and I told her that I will that was the
복지를 실천하는 분 등 엄격한 채식주의자도 먹을 수 있고 논비 beginning of my vegan baking. After making vegan
pretzels, I tried to make vegan croissants. That simple
건이 먹어도 맛있는 빵을 만드는 것을 목표로 삼고 있어요.
curiosity is the cornerstone for 'VAKE' today.
VAKE에서는 비건 빵뿐 아니라 논비건 빵도 판매하다 보니 할
The existing vegan croissants were made of vegan
일이 두 배나 많아요. 몸은 무척 힘들지만,일산의 12평짜리 작은 margarine, and there was no data for using coconut
빵집에 늘 찾아와주시는 동네 주민분들, 먼 곳에서 마음먹고 찾 oil. What I could do was to keep trying with another
아와주시는 고마운 분들 덕분에 너무나 행복하게 보내고 있어요. recipe with a slight variation. If it didn't work from the
beginning, I wouldn't have tried. But I couldn't give up
VAKE의 빵이 더 많이 알려질 수 있도록 최선을 다해 더욱더 노 because it seemed like it would work.
력하겠습니다. 이 책을 출간하고 VAKE를 오픈하기까지 물심양
Many Koreans think that 'vegan' is healthy, organic, or
면으로 도움을 준 제 빵 친구들과 사랑하는 우리 가족, 너무 감사
for a diet. However, my vegan bread is for those who
합니다. 건강 잘 지키며 행복하게 살아요, 우리!
have difficulty with dairy products or for those who
practice animal welfare. My goal is to make delicious
I ran a class called 'Kiss the cake' for more than 10 vegan breads that non-vegans can enjoy together.
years, and taught how to make butter cream flower
cakes. I loved making cakes--the flowers made from As 'VAKE' sells vegan and non-vegan breads at the
butter cream blooming from the pastry bags were a same time, work is doubled. Even though hard work
scene to behold. My devotion to making the cakes was makes me exhausted, I am happy thanks to the local
so much that I wanted to keep going them until the end residents and visitors from afar who drop by my small
of time. bakery and enjoy my bread.

But a few years ago, I had a chance to take baking class I would like to thank my beloved friends and family for
in France. Even though it lacked quality equipment and helping me to not only open my bakery 'VAKE', but also
facilities, I loved the French artisan's passion for bread. to be able to publish this book. I hope every one of you
The baguettes, magically rising in the oven, captivated stay healthy and happy!
my heart. This experience was enough to make me
immediately take INBP French bread class back in
Korea.

I simply thought that I would be able to fully understand
baking once I finish the course. However, it was a
gross understatement. Even with the same recipe, the
results varied depending on the baking environment.
Sometimes, I couldn't figure out the cause of the
unsatisfying results. But ironically, this frustration is the
source of my passion. I feel alive whenever I am studying
breads, and I look forward to my upcoming days.