CreatripTeam

In Busan, South Korea, a bakery named "Liou" has been thriving for nine years by specializing in rice bread, despite being surrounded by many other bakeries. The owner, Kang Du-sun, started introducing rice bread, which now constitutes 40% of her products. She uses around 230kg of rice flour monthly. Rice bread has advantages like quick fermentation and easy digestion, albeit with challenges like rapid staling and higher costs compared to wheat flour. Innovations from the Rural Development Administration have improved rice bread recipes. "Liou"'s signature item is chickpea rice bread, awarded the top prize at a national competition. Kang also aims to promote the health benefits of rice bread, which is particularly appealing to the elderly in Busan, known for its aging population. She shares her successful techniques as a professor and is committed to expanding the appeal of rice bread.