Vegan's Chronicles + [sandwiches]

October Artisan Boulangerie
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New favorite bakery in Hapjeong: October Artisan Boulangerie!

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Love the interior. Reminds me of all those bakeries I visited in Pareee~

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It's got a good selection of animal-free breads and the lady at the counter is vegan-savvy in that she recognized the word 'vegan' and said that they get quite a lot of people coming in with specific dietary restrictions. She was also helpful in pointing out several options, free of milk, butter, cheese, lard, egg, etc:

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Three different vegan focaccia breads: basil, button mushroom, and olive focaccia.

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The mushroom one looks especially juicy and delicious...

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These three rustic French breads in the center were all vegan.

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Levant

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Ficelle bread

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Campagne bread

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More vegan options:

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Looks so crispy good!

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Plain ciabatta

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Ciabatta with a Mediterranean twist? Yes please~!

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I'm just gonna go ahead and say that this was the best ciabatta bread I've had in Korea. It was ridiculously soft and pillowly. I just wanted to take a nap on it...

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... but I used my better judgment and instead turned it into a sammich for dinner with sauteed spinach, mushrooms, bell peppers, and pan-fried smokey tofu.

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Here's what I did:

For the tofu:
2 thin slices of tofu
1/2 tsp liquid smoke
1/2 tsp crushed fennel seeds
salt & pepper, to taste
1/2 tsp olive oil (for pan frying)

Pat your tofu dry with a paper towel to soak up as much water as you can. Next, sprinkle some liquid smoke, crushed fennel seeds, salt and pepper on top. Heat some olive oil in a nonstick skillet, over medium heat, and then place the tofu in the pan, cooking on both sides until it is browned and slightly crispy. Remove from pan and set aside.

For the veggie filling:
1/2 tsp olive oil
1 garlic clove
1/4 cup mushrooms
1/2 of a red or green bell pepper, sliced thin
1/2 tsp dried basil
1/2 tsp dried parsley
salt & pepper to taste
handful of spinach leaves, washed and drained

In the same non-stick pan, heat a little more olive oil over medium-high, then add the garlic, mushrooms and bell pepper slices. Toss until they are fully cooked and the mushrooms are nicely browned. I like to cook them until they are even slightly charred... hehe. Add seasonings and toss for a minute more. Next, add the spinach and toss quickly, just until the leaves are wilted, before removing from the heat (less than one minute). Finally, assemble your sandwich with the veggies, the pan-fried tofu, and whatever other condiments you desire. Enjoy!

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The only thing missing was some mustard spread. Must add that to my shopping list.

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dinner: scrumptious sammich with crunchy apples for dessert.

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Seriously, best sandwich I've made in a long time, thanks to October Bakery!

Anyway, I think October is my new favorite bakery in the Hongdae/Hapjeong area. It's bigger than Paul & Paulina, has a greater variety of breads, more vegan options, and there are tables inside as well as outdoor seating. You can also order a steaming hot coffee to enjoy with your breakfast baguette.

So go check out October,... in October! :)

Directions:
Hapjeong Station, Line 6&2. Come out Exit 5 and turn right at the 'Giant' bike store. Walk straight for 5-7 minutes and October will be on your left.
See Google Map.

서울시 마포구 서교동 399-24
02-322-7882