In a city full of boulangeries, Mille et Un feels remarkably, well, Korean. It has all the fixings of a French bakery. There’s sandwiches and croissants. There’s formules. There’s their famous flan, which, in addition to the classic vanilla custard come in Asian flavors like black sesame and matcha. But then there’s also chiffon cakes that are standard to any Asian bakery. And bingsoo. Something about the neutral lighting, the contemporary clean, practical design of the space, the laminated menu, feels inherently Korean, like a mom and pop shop you’d find in K-town. It looks like a homey neighborhood bakery, except this one has won the recognition of best flan, best baguette, and top croissant over the years.

Seo Yongsang spent a decade as head baker at Grenier à Pain before opening his own place in 2019. The fusion comes naturally. There’s the black sesame Paris Brest riff (the Paris-Séoul), matcha flavored madeleines, and a pat pain — a soft brioche stuffed with red bean paste and chantilly. There’s beautifully decorated éclairs, as well as custard filled and fresh fruit topped croissants that you wouldn’t typically find in a traditional boulangerie. The most comforting part is the seating area in the back. It feels like the kind of place students might linger to study. They’ve perfected the combination of Asian flavors with French technique. The pastry case is pristine, and yet it’s nothing fancy. The kind of place you can come back to time and time again.