It’s the summer of k-pop.
It’s also the year when you’ll need to start thinking about a Korean bakehouse.
The Seoul City Council has approved a new law that sets a new standard for Korean bakeshops and their vendors, making them subject to a maximum of two years of inspection.
In short, you can’t sell cakes to customers who haven’t visited the place, and they can’t serve to the public unless they’ve been properly trained to do so.
That means the best way to earn a living is to set up shop in the neighborhood where you work.
The idea is to be an extension of your business and to offer your customers a more authentic Korean experience, as opposed to the traditional Korean bakers who only produce products for their own family.
The bill is expected to be signed by the president in the coming days.
“This is a big step forward in protecting Korean baking as a livelihood for Koreans and for foreigners, who can’t even buy a loaf of bread here,” says Kim Jong-kyun, head of the Korea Food Industry Association.
“The bill is meant to improve the safety of our Korean bakeries, so that they are able to continue their activities.”
As a bakers marketer, the main difference between your Korean and American bakery is that you have to pay for your own ingredients.
A typical Korean bakery will sell its goods to customers through a combination of online and brick-and-mortar stores.
For the sake of comparison, a typical American bakery will have a staff of 10, and a baker will typically need to work at least five days a week, seven days a month.
Korean bakery owners are not required to provide the same level of security as an American bakery, but they can.
The new law doesn’t apply to private businesses, but Korean baked goods shops are allowed to open to the general public.
“For a traditional baker to sell cakes, they would need to have at least one employee,” says Park Won-sik, a food safety specialist at the Korea Institute for Food Safety.
“If the customer is not at home, they need to be accompanied by a supervisor.
If they are in the city, the supervisor needs to be at least 50 percent Korean.”
To meet this requirement, Korean bacchanals will need to set aside space for a staff to prepare and prepare for the customer, which can be as little as two or three employees.
This can include cooking, storage, and other functions.
It also means that the bakers don’t have to take care of the food or the customers.
This is something that bakers often overlook when setting up shop, says Park.
“When you have the option of selling to a foreigner, it’s a bit of a problem, but there’s no problem for Korean bakeries,” he says.
“They don’t need to take precautions like hygiene and cooking, they just have to prepare their products for the customers.”
There’s a lot of uncertainty around how Korean baks are regulated.
The government is not required by law to require bakers to pay their workers or to guarantee that their services are safe.
In theory, this means that Korean bashers are free to open their doors without a caretaker, but Park says there’s still a lot to be worried about.
“I worry about how the public perception is that they’re not safe and the quality is not good.
I’m sure that Korean bakerys are doing a lot more than they are.”
A lot of this concern comes down to Korean bakery owners.
Many Korean bakerry owners say they can handle the scrutiny that comes with running a business, but it comes with the responsibility of maintaining their livelihood.
“It’s not easy to run a business,” says Kang Dong-joon, owner of the Korean Bakery Association in Seoul.
“But we have to be ready and work hard to do it.”