A baking specialist advancing new value in Korean bakery culture through health-oriented bread integrating broccoli sprouts and natural fermentation

∙ Owner, DOME BAKERY

∙ Completed Meister Program, Germany (2005)

∙ Completed Confectionery and Bread Program, Tokyo Confectionery School (2010)

∙ Former President, Gangwon Provincial Branch, Korea Bakers Association (2012–2014)

∙ Completed Advanced Executive Program, Graduate School of Business & Policy Science, Gangneung-Wonju National University (2012)

∙ Top Prize, Bread Division, 14th Seoul International Bakery & Confectionery Competition (Ministry of Agriculture, Food and Rural Affairs, 2009)

∙ Commendations from the Mayor of Gangneung (2011), Korea Bakers Association (2012), and Korea Federation of SMEs (2015), among others

∙ Patent registered for "Method for manufacturing bread containing vanadium and broccoli sprouts" (2020)