"After a successful turn in pop-up form, Modu opened its permanent sun-drenched, Highland Park home with a minimalist interior that looks straight out of Scandinavia. The simple surroundings draw attention to Jang's picturesque, Korean-inflected pastries that sit in a glass case like art on display. Modu deftly navigates the fine line between substance and style with pastries that have likely graced thousands of Instagram feeds but still impress with flavor and texture,"
"The honey-glazed plush milk bread base, filled with miso, cinnamon, and black sugar, takes on warming flavors similar to a Korean hotteok without treading into too-sweet territory. A black sesame mochi cake bar embodies the ideal "Q texture" with a springy bite and pleasant density that only rice flour can achieve. It happens to be gluten-free, along with a few other menu options, including the hojicha mochi muffin and the dark chocolate mochi brownie."
Modu began as a pandemic-era baking hobby by founder Jiyoon Jang and evolved into a permanent Highland Park bakery with a sun-drenched, minimalist interior. The bakery presents Korean-inflected pastries in a glass case and emphasizes flavor and texture alongside visual appeal. Signature items include a miso honey cinnamon roll with honey-glazed milk bread and miso-black sugar filling, a black sesame mochi cake bar with springy rice-flour "Q" texture, and a perilla lime tart with a candied perilla leaf and misugaru-infused shell. The menu includes several gluten-free mochi items and an expansive coffee and tea list with seasonal spritzes and pre-order options.
Read at Eater LA
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