Ms. Songeun Yun, COO and Creative Director
of Ouvrir Bakery
Diplôme de Boulangerie 2021
Why did I choose Le Cordon Bleu-Sookmyung Academy to learn baking?
I've always enjoyed creating things with my own hands, and baking is one of those things. I began posting pictures and videos of my baking on Instagram, and the response was far greater than I anticipated. As the interest grew, I started to contemplate the idea of sharing my baked goods not just online, but also offline. I was young, but a promising opportunity presented itself, and I began preparations to open my own café. However, I realized that home baking skills might not be enough to run a business, and professional training was needed. That's why I chose Le Cordon Bleu, a place where I could learn the fundamentals from professional chefs.
What kind of experience and education did I have before joining the Academy?
I was a home baker who studied flower design in college. While working as a florist, I pursued baking as a hobby. Initially, when planning to open a café, I considered incorporating flowers and launching a flower-café. However, while attending Le Cordon Bleu and learning professional baking techniques, my passion for crafting quality bread grew. This prompted me to shift the focus of my business to a bakery café with a stronger emphasis on baked goods.
What did I do after graduating from the Academy?
Since joining Le Cordon Bleu, I had been considering starting my own business. So, after graduation, I immediately began preparing to launch my venture. I spent about a year preparing, and I'm now running the Ouvrir Bakery, located in Euljiro, Seoul. During the preparation period, I tried to gain as much practical experience as possible. I personally inspected facilities, equipment, and packaging, and planned the kitchen circulation and beverage menu development. I also studied human resource management and development skills necessary for a business owner. These experiences and efforts are now proving to be invaluable assets in operating Ouvrir Bakery.
You have launched your own business in a short time after graduating, what was most important to you during the preparation? And why?
After visiting various cafés, I realized that taste is the most important aspect, even more so than a fancy interior or a prime location. With this in mind, I strive to create breads that are neither too sweet nor too robust, aiming for flavors that people will enjoy over time. I believe that to achieve this, it's essential to use high-quality, honest ingredients. Consequently, prioritizing the use of such ingredients in our bread-making process is currently my utmost concern in running the bakery.
Where do you get inspiration to make your menu?
My experience as a florist, especially the understanding of colors and textures I gained, naturally formed the basis for the café's concept. The breads and desserts are designed to harmoniously blend with the overall atmosphere and tone of the café. In essence, I've sought to infuse the essence of Ouvrir's space, which embodies nature, into my bread.
What is the most memorable thing you remember from the Academy?
It's challenging to single out just one memorable thing from my time at the Le Cordon Bleu. However, if I had to choose, it would be the emphasis on safety and hygiene that our Bakery Program chef consistently highlighted. Now, it serves as a fond memory that we can laugh about, but during my time at Le Cordon Bleu, we were amidst the Covid-19 pandemic where hygiene and preventive measures were more crucial than ever. At first, I wondered if such meticulous caution was necessary. However, as time went on, I realized that these measures proved to be invaluable in running my café. The lessons imparted by the chef were not just about baking techniques, but also encompassed essential attitudes and preparedness for the workplace. I carry these teachings with me as I operate my business and pass them on to my staff.
You are currently working with a classmate that you met at Le Cordon Bleu’s Bakery Program, what are the advantages?
The greatest advantage of working with a classmate is the ability to efficiently share roles and responsibilities. In particular, my current colleague, who oversees product quality and the overall operation of the kitchen as the head of production, enables me to focus on managing the café. This division of labor has significantly contributed to the swift stabilization of my business. Moreover, the trust and reliance we share foster a comfortable and stable work environment, making our collaboration a truly enriching experience.
What is most the most important thing when operating a café? And why?
In my opinion, the most important aspect of operating a café is creating a space where people can truly relax. I've aimed to establish a sanctuary that offers comfort to both the mind and body, a respite from the bustling city filled with machinery noise and crowds. We've incorporated elements of natural scenery throughout our café to soothe our patrons' spirits. Additionally, we've integrated audiovisual displays portraying the four seasons on a media wall to enhance our customers' experience. We've also added an interactive element by presenting our baked goods as part of an exhibition. By offering engaging content to enjoy alongside our coffee and bread, we're striving to garner positive responses from our clients.
To me, bread is?
To me, bread is a conduit for spreading happiness. Witnessing the joy people experience while eating bread, I've come to realize that bread is more than just a delightful food; it serves as a medium that fosters communication, sharing, and the creation of new memories. Therefore, I am dedicated not only to baking bread but also to providing novel experiences and joy to people through it.
Any tips to alumni who would like to start a business?
I would advise them that taking the initiative to start something and learning from the experience is paramount. No matter what the experience may be, it could prove beneficial in the future. Hence, don't consider any endeavor as insignificant, but instead strive to gain as much experience as possible. I would encourage them to let go of the fear and pressure associated with starting a business, and to have faith in their passion and boldly pursue their goals.
What are your future goals and plans?
My immediate goal is to continue to develop and expand our Ouvrir Bakery. As we approach the half-year mark since opening, I am focused on learning from our experiences and fostering stable growth as a new business owner. Looking towards the future, I have plans to create a space that merges the worlds of bread and art. I envision a haven where customers can appreciate art and find a moment of tranquility, even amidst the hustle and bustle of city life.
To me, Le Cordon Bleu is?
To me, Le Cordon Bleu represents a remarkable opportunity to turn my hobby into a professional skillset in baking. Additionally, it feels like a gift in terms of the valuable relationships I've formed there, individuals I can rely on and grow with in my journey.
