The Next Dessert

This bilingual (Korean/English) collection offers a rare look inside South Korea’s forward-thinking pastry scene, where 32 chefs and bakers reimagine dessert for a changing world. The recipes—two from each contributor—explore ways to use less sugar and fat, lean into local ingredients, reduce food waste, and make production more efficient without sacrificing creativity or pleasure.

Some ideas are playful: a vegan meringue sphere that cracks open to reveal jewel-toned marshmallows. Others are quietly resourceful, like a pound cake baked using only residual oven heat, or biscotti made from broken cookies. Recipes might combine tomato, black bean milk, and glacéd lemon, or fold kimchi and soy pulp into a savory quiche. Each contributor is briefly profiled and every recipe is supported by step-by-step process photography.

This is less a book of home baking and more a conversation about where dessert is headed—told through the ideas and innovations of Korea’s next generation of pastry professionals.

Please note: All recipes are presented in both Korean and English. However, the English-language text is printed in varying ink colors, which can be difficult to read in certain sections.

Hardcover. Color photographs throughout. In Korean and English.