Hello!

This is Sunny from Sunnybread.

Hello! My name is Song Sung-rye (Sunny), the CEO of Sunnybread and is in charge of Sunnybread product development research. I'm naturally gluten intolerant. Sadly, unlike most people, I can't eat plain flour (whole wheat, rye, barley) bread.

That's why I became interested in bread, which is forbidden, and I thought, “Let's try gluten-free baking that everyone can eat!” When I was a university student, I began self-study and research with a mini oven in my own room. Currently running a Sunnybread store in Hannam-dong Marketcull*, Helone*, Sto*Farm, etc. Gluten-free bread is sold through various distribution networks.

Delicious bread for everyone

So that you can enjoy it!

Do you usually consume too many carbohydrates in your daily routine? Do you want to try quitting flour for trouble, diet, or health reasons? With Sunnybread, you can cut flour. With gluten-free bread, you can eat healthy and tasty bread without worrying about it! My dream is to be able to eat desserts and bread that are as tasty as products made from wheat flour.

owing Through this class, I would like to generously deliver everything from the basic concept of gluten-free to know-how and recipes that I have built up over a long period of time for class 101 students, and for future pastry chefs.

A taste that even thieves fell in love with!

Let me tell you the secret.

Showcase after a thief ate bread at the store around this time last year

Sunnybread's gluten-free baking pursues both health and flavor, as the title “Thief's Bakery” is not overshadowed by the title of “Thief's Bakery,” which came to steal money and went back to eat bread. I'll share with you a delicious recipe that's hard to fail. Would you be surprised to learn that it tastes like this without milk, eggs, or flour?

Sunnybread's unique know-how

I'll let you know.

I'll easily unravel the Sunnybread know-how I've accumulated so far. Not only instructions on ingredients and tools, but also how to make ingredients that replace milk, eggs, and flour used in gluten-free baking and vegan baking! I'm going to build a solid foundation of the foundation.

I also started out as a self-taught baking student, so I'd like to teach you step by step from the perspective of a beginner. Through our know-how to deal with frequent mistakes and various unexpected situations, even those who are new to baking will be able to enjoy finished bread.

With everyone in the world

Bread you can enjoy

Try making it.

I hope that through this class, more people will be able to enjoy delicious and reliable bread anytime, anywhere without worry.