Kim Heera
Vegan bakery cafe, "Ogoodthing" CEO
Introduction
Hello, I'm Kim Hee-ra, and I run "Oh Good Thing," a business that conveys nature's purity and healthy sweetness through vegan desserts. Having obtained confectionery and barista certifications and completed various professional vegan baking courses, Oh Good Thing, with a solid foundation, has now reached its 3rd year.
Highlight
Certified Confectioner, Barista
3 years of experience running Oh Good Thing vegan dessert cafe
Completed Vegan Baking Professional Course at Neuseunhan Veggie
Completed Advanced Vegan Lettering Cake Course at Raw Food Farm
What to expect while doing this
"A healthy choice can become a new hope for someone."
The most rewarding moment while doing this work is when people who couldn't enjoy desserts comfortably due to allergies or dietary restrictions find Oh Good Thing. Seeing them leave with a satisfied expression, saying, "Is it possible to be this delicious without animal products?" gives me great inspiration and motivation every time.
When my desserts make someone's special day shine even brighter and become the center of moments that everyone can enjoy together, I pledge to make even more delicious desserts with healthier and more honest ingredients.
Interview
Q. What are some of your most memorable places and experiences in nature in Korea?
"Clear and solid memories, like the winter air." My most memorable moment in nature is from a winter day in my childhood. The day the river froze solid in the backyard of my great-grandfather's house, sledding and laughing with my cousins – that moment remains in my heart for a long time.
Another memory is from elementary school, when I went to take a computer exam, wading through snow that reached my knees. Now that snowy scenery is not common in Busan, those scenes come to me more vividly. Perhaps that's why I especially love winter. Because warm memories come alive in the cold air.
Q. What does nature mean to you?
Nature is the energy of my life. Nature is a quiet driving force that makes me feel 'alive.'
The air that changes with each season, seasonal fruits and vegetables, a walking path full of the scent of soil. I think all of these are small and large gifts that nature sends me. Capturing those gifts as they are to make desserts and convey them to people again is the biggest reason why I continue to do this work.
Q. What do you want people to take away from the experience and healing you provide?
Stress from eating is not just a matter of diet, but is also connected to the quality of life. In particular, if you have suffered from post-meal inflammation or allergies, you know how deep that pain can be. I have had that experience as well.
That's why I want people to feel 'comfort' through Oh Good Thing's desserts. A time when everyone can feel at ease, naturally, and happily together. That is the value of the desserts I aim for.
Desserts that resemble the order of nature, Oh Good Thing. Even at this moment, thinking about the health of the Earth and everyone, I am mixing, baking, and sharing today.
Kim Heera
Vegan bakery cafe, "Ogoodthing" CEO
Introduction
Hello, I'm Kim Hee-ra, and I run "Oh Good Thing," a business that conveys nature's purity and healthy sweetness through vegan desserts. Having obtained confectionery and barista certifications and completed various professional vegan baking courses, Oh Good Thing, with a solid foundation, has now reached its 3rd year.
Highlight
Certified Confectioner, Barista
3 years of experience running Oh Good Thing vegan dessert cafe
Completed Vegan Baking Professional Course at Neuseunhan Veggie
Completed Advanced Vegan Lettering Cake Course at Raw Food Farm
What to expect while doing this
"A healthy choice can become a new hope for someone."
The most rewarding moment while doing this work is when people who couldn't enjoy desserts comfortably due to allergies or dietary restrictions find Oh Good Thing. Seeing them leave with a satisfied expression, saying, "Is it possible to be this delicious without animal products?" gives me great inspiration and motivation every time.
When my desserts make someone's special day shine even brighter and become the center of moments that everyone can enjoy together, I pledge to make even more delicious desserts with healthier and more honest ingredients.
Interview
Q. What are some of your most memorable places and experiences in nature in Korea?
"Clear and solid memories, like the winter air." My most memorable moment in nature is from a winter day in my childhood. The day the river froze solid in the backyard of my great-grandfather's house, sledding and laughing with my cousins – that moment remains in my heart for a long time.
Another memory is from elementary school, when I went to take a computer exam, wading through snow that reached my knees. Now that snowy scenery is not common in Busan, those scenes come to me more vividly. Perhaps that's why I especially love winter. Because warm memories come alive in the cold air.
Q. What does nature mean to you?
Nature is the energy of my life. Nature is a quiet driving force that makes me feel 'alive.'
The air that changes with each season, seasonal fruits and vegetables, a walking path full of the scent of soil. I think all of these are small and large gifts that nature sends me. Capturing those gifts as they are to make desserts and convey them to people again is the biggest reason why I continue to do this work.
Q. What do you want people to take away from the experience and healing you provide?
Stress from eating is not just a matter of diet, but is also connected to the quality of life. In particular, if you have suffered from post-meal inflammation or allergies, you know how deep that pain can be. I have had that experience as well.
That's why I want people to feel 'comfort' through Oh Good Thing's desserts. A time when everyone can feel at ease, naturally, and happily together. That is the value of the desserts I aim for.
Desserts that resemble the order of nature, Oh Good Thing. Even at this moment, thinking about the health of the Earth and everyone, I am mixing, baking, and sharing today.