Choe Taeseok
Owner-Chef of Vegan Bakery 'Flowering April, Ripening May'
Introduction
I am Choe Taeseok, the chef behind 'Flowering April, Ripening May.' Our brand, 'Flowering April, Ripening May,' delivers a harmless yet delicious dining experience, showcasing carefully crafted breads, foods, and beverages.
Our brand began in a small alley in Busan's Mangmidan-gil. With a firm commitment to "making bread that anyone can eat with peace of mind and warmth," we kneaded dough and honestly baked bread day after day. The warmth and sincerity that bloomed in that small space have now found a new home on the main street of Mangmidan-gil, conveying the warm values of vegan bakery to even more people.
I naturally embarked on the path of vegan baking while practicing vegetarianism. Although it was a path not many readily took, I have continuously learned, researched, and baked with dedication, driven by an unwavering belief that 'delicious bread can certainly be made vegan.' The journey was by no means easy, but the time spent honestly making bread has become a source of immense reward and deep pride for me.
Going forward, 'Flowering April, Ripening May' hopes to further promote vegan bakery culture and continue to blossom as a warm space where we create a healthy lifestyle in harmony with nature.
Highlights
Vegan Baking Training in Taiwan
Vegan Baking Training in Oregon, USA
Head Chef at Vegan Bakery 'The Bread Blue'
Head Chef at Vegan Bakery 'Kkotmil' (Flower Mill)
비Head Chef at Vegan Bakery 'Milhanjum' (A Handful of Wheat)
Owner-Chef of Vegan Bakery 'Flowering April, Ripening May'
Operates Vegan Specialty School 'March's School'
My Feelings About This Work
I am always deeply grateful for being able to deliver warmth to someone and create truly essential food. One particularly memorable instance involves a child who was attending kindergarten. Due to allergies to milk and eggs, the child had never once eaten cake in their entire life. The child's mother ordered our vegan cake, which allowed the child to have their first birthday party at kindergarten. A few days later, the child and mother visited us directly with fruit, expressing their gratitude.
In that moment, a surging warmth filled my heart, thinking, 'Ah, I am truly doing good work.' That experience instilled in me an unchanging conviction that choosing this profession was indeed the right decision.
Interview
Q. What is your most memorable place and experience in nature in Korea?
The foothills of Bangtaesan in Gangwon Province remain the most vivid place in my memory. That place, where I can fully feel nature while breathing in the clear morning air, offers a warmth as if the majestic mountains are embracing me. I once built an ocher house there with an acquaintance, and the cup of warm tea after a hard day, along with the clear air and the wide embrace of the mountains at dawn, are unforgettable even now. The deep and vast Bangtaesan is a special place that still excites my heart whenever I recall it.
Q. What does nature mean to you?
Nature is a sanctuary to me. It always stays steadfastly in its place, and whenever I am tired or weary, I seek it out for comfort and deep inspiration. When I am in nature, I feel a magical moment as if I become a part of nature, and nature, in turn, becomes a part of me. That is the meaning that 'nature' holds for me.
Q. What do you hope people feel from your food?
I hope that people, when they eat my food, feel 'warmth' at least once. Even if it's not flashy, I wish for it to be the kind of food that comes to mind and makes them seek it out again—warm food that brings comfort to the hearts of those who eat it.
Inquire About Custom Courses
Choe Taeseok
Owner-Chef of Vegan Bakery 'Flowering April, Ripening May'
Introduction
I am Choe Taeseok, the chef behind 'Flowering April, Ripening May.' Our brand, 'Flowering April, Ripening May,' delivers a harmless yet delicious dining experience, showcasing carefully crafted breads, foods, and beverages.
Our brand began in a small alley in Busan's Mangmidan-gil. With a firm commitment to "making bread that anyone can eat with peace of mind and warmth," we kneaded dough and honestly baked bread day after day. The warmth and sincerity that bloomed in that small space have now found a new home on the main street of Mangmidan-gil, conveying the warm values of vegan bakery to even more people.
I naturally embarked on the path of vegan baking while practicing vegetarianism. Although it was a path not many readily took, I have continuously learned, researched, and baked with dedication, driven by an unwavering belief that 'delicious bread can certainly be made vegan.' The journey was by no means easy, but the time spent honestly making bread has become a source of immense reward and deep pride for me.
Going forward, 'Flowering April, Ripening May' hopes to further promote vegan bakery culture and continue to blossom as a warm space where we create a healthy lifestyle in harmony with nature.
Highlights
Vegan Baking Training in Taiwan
Vegan Baking Training in Oregon, USA
Head Chef at Vegan Bakery 'The Bread Blue'
Head Chef at Vegan Bakery 'Kkotmil' (Flower Mill)
비Head Chef at Vegan Bakery 'Milhanjum' (A Handful of Wheat)
Owner-Chef of Vegan Bakery 'Flowering April, Ripening May'
Operates Vegan Specialty School 'March's School'
My Feelings About This Work
I am always deeply grateful for being able to deliver warmth to someone and create truly essential food. One particularly memorable instance involves a child who was attending kindergarten. Due to allergies to milk and eggs, the child had never once eaten cake in their entire life. The child's mother ordered our vegan cake, which allowed the child to have their first birthday party at kindergarten. A few days later, the child and mother visited us directly with fruit, expressing their gratitude.
In that moment, a surging warmth filled my heart, thinking, 'Ah, I am truly doing good work.' That experience instilled in me an unchanging conviction that choosing this profession was indeed the right decision.
Interview
Q. What is your most memorable place and experience in nature in Korea?
The foothills of Bangtaesan in Gangwon Province remain the most vivid place in my memory. That place, where I can fully feel nature while breathing in the clear morning air, offers a warmth as if the majestic mountains are embracing me. I once built an ocher house there with an acquaintance, and the cup of warm tea after a hard day, along with the clear air and the wide embrace of the mountains at dawn, are unforgettable even now. The deep and vast Bangtaesan is a special place that still excites my heart whenever I recall it.
Q. What does nature mean to you?
Nature is a sanctuary to me. It always stays steadfastly in its place, and whenever I am tired or weary, I seek it out for comfort and deep inspiration. When I am in nature, I feel a magical moment as if I become a part of nature, and nature, in turn, becomes a part of me. That is the meaning that 'nature' holds for me.
Q. What do you hope people feel from your food?
I hope that people, when they eat my food, feel 'warmth' at least once. Even if it's not flashy, I wish for it to be the kind of food that comes to mind and makes them seek it out again—warm food that brings comfort to the hearts of those who eat it.
Inquire About Custom Courses