I saw on my RSS feed last week that a new trendy Korean bakery called Buttered was opening soon at the Central Park brewery development. This morning I saw a review on Not Quite Nigella that tipped me off that it had soft-launched. What better excuse for an afternoon walk to check it out?

It was a Thursday afternoon, and the place was fairly empty. I didn’t see any of the viral tissue bread, but they still had a selection of their “SaltyBoi” salt breads. We picked up a plain and a corn cheese to go, opting to heat them up in the oven at home.

Rodd opted for the plain salt bread, which looks like a croissant crossed with a dinner roll. It was very buttery, so buttery that he decided to take a Lactaid after the first bite.

Inside was a hole which must have been where the butter sat before it melted. He found it very tasty and thought it would make a great breakfast roll.

On the basis of the NQN recommendation, I went with the corn cheese salt bread. I’ve had corn cheese at Korean restaurants before and figured I’d like this.

It was wonderful! I’m a person that loves a crispy/chewy bread crust, so these SaltyBois are perfect. They have loads of crunch but don’t shatter everywhere like a croissant. The inside was soft and loaded with gooey sweet corn cheese. Really yummy.

Buttered definitely seems like it’s worth another visit. We’ll have to go back and get the tissue bread one of these days…