Buffalo gochujang chicken served on sourdough focaccia. Yep, this little New Jersey bakery is bringing Korean flavors to its bread and sandwiches.
The baker behind it trained in French pastry. She grew up loving the fermented flavors of Korean cooking, and that love shaped her whole sourdough approach.
So the menu reads like two kitchens shaking hands. You’ll find kimchi and bacon on a sourdough bagel.
There are oversized sourdough brioche cinnamon rolls with cream cheese frosting, too.
What gets me is how small the shop is. It’s basically a wife-and-husband team baking everything in-house.
Who knew a corner storefront could pack this much flavor into one pastry case?
Korean Heat Meets French Technique In Every Loaf
Jess Bakeshop is the kind of place that makes you reread the menu twice. It mixes Korean flavors with French baking skills, and somehow it all clicks.
The owner, Jess, brings both sides to the table. She grew up with Korean food and later trained at the French Culinary Institute.
Her love of fermented Korean ingredients is a big reason she bakes with sourdough. Think about it.
Kimchi and gochujang are both fermented, and so is a good sourdough starter.
That shared idea shows up all over the menu. Gochujang works its way into sourdough and focaccia.
Kimchi lands on a sourdough bagel with bacon.
None of it feels like a gimmick, though. The bakery handcrafts its products in-store and incorporates natural sourdough levain wherever possible for additional flavor.
The result is a lineup that feels personal. Each bake tells a little story about where Jess came from and how she learned her craft.
So if your usual bakery run means a plain croissant, this spot may stretch your comfort zone. In a good way, of course.
Spicy, tangy, and buttery can share one pastry case just fine.
Honestly, that blend is the whole reason to make the trip. Everything else is a delicious bonus.
The Gochujang Lineup Deserves Its Own Fan Club
Gochujang is a Korean chili paste with a sweet, savory kick. At this bakery, it shows up in more places than you might expect.
There’s a gochujang sourdough on the menu. The bakery also serves Buffalo Gochujang Chicken on Sourdough Focaccia, alongside other focaccia choices such as green olive and sea salt or tomato and cheese.
Hungry for something heartier? The shop has offered pulled pork gochujang on sourdough.
That’s a sandwich built for anyone who likes a little warmth with lunch.
Then comes the Jess’ House Blend Sausage focaccia. The bakery itself describes its drizzle as sweet and slightly spicy, and calls it one of its favorites.
Here’s a smart tip for spice newcomers. Start with a focaccia slice and see how you feel about the heat.
Gochujang tends to be more cozy than fiery.
Pairing matters too. A savory slice next to a sweet pastry makes a pretty balanced snack box.
Your taste buds get a full tour without leaving town.
And if you’re feeding a group, focaccia is easy to share. Everybody grabs a square, and suddenly the whole table is talking about chili paste on bread.
Kimchi On A Bagel Sounds Wild Until You Try The Idea
Bacon and kimchi make a surprisingly natural pair. One is salty and crisp, the other is tangy and bright.
At Jess Bakeshop, that duo lands on a sourdough bagel. It’s one of the most direct ways the Korean side of the menu shows itself.
The bagels here are sourdough too. Classic choices include Everything Seasoning and a Classic Plain with Maldon sea salt.
That plain one is a nice detail. Flaky Maldon salt gives a simple bagel a little extra crunch on top.
Kimchi also has a history with this baker. Before the storefront, Jess sold her bakes at the Chatham Farmers’ Market, and kimchi buns were part of that era.
So the bagel feels like a grown-up version of those early experiments. Same bold spirit, new home on North Avenue.
A practical idea for bagel lovers is to buy a few extras. Sourdough bagels freeze well, so you can stash some for busy mornings later in the week.
Just toast them straight from the freezer. Your future self will be very grateful on a rushed Tuesday.
Fair warning, though. Once kimchi meets bacon on a bagel, plain cream cheese may start feeling a bit shy.
Cinnamon Rolls Big Enough To Need A Game Plan
Oversized is the bakery’s own word for these rolls. That should tell you plenty before you even reach the counter.
The cinnamon rolls here use a sourdough brioche dough. Brioche brings richness, and sourdough adds a gentle tang underneath all that sweetness.
On top, you’ll usually find a classic cream cheese frosting. The bakery says it uses real cream cheese instead of a heavy sugar icing.
Seasonal versions pop up too. There’s been a July 4th special, plus a blueberry compote and lemon curd roll that adds fruit to the mix.
Want a pro move? Ask the staff to warm your roll before you take it.
The bakery has said it’s happy to do that.
A warm roll means softer layers and a frosting that gets just a little melty. That’s a small request with a big payoff.
Sharing is also an option. One roll split between two people still feels like a treat, given the size.
Since the menu rotates, check the bakery’s Instagram for the latest flavor. You might catch a seasonal roll you’ll be thinking about for weeks.
The Plain Loaf Is Secretly The Star
Flour, water, and salt. That’s the short ingredient list behind the bakery’s signature plain sourdough, and it’s a bestseller.
Simple bread is tricky, though. With nothing to hide behind, the baker’s skill and the natural levain have to do all the talking.
On weekends, things get richer. The Butter Sourdough folds European-style butter into the dough for a softer, more indulgent loaf.
That one is basically the plain loaf after a spa day. Same backbone, just a little more pampered.
There’s also a roasted garlic and rosemary sourdough. It’s a great pick for anyone planning a pasta night or a big pot of soup.
Here’s a handy tip for bread at home. Store your loaf cut side down on a board, and it’ll stay fresher a bit longer.
Slicing the whole thing and freezing it works too. Then you can toast single slices whenever a craving hits.
Plain sourdough also makes an excellent base for sandwiches. Pile on eggs, veggies, or leftovers, and suddenly lunch feels a lot fancier.
So yes, the Korean flavors grab headlines. But this humble loaf quietly holds the whole menu together.
Save Room For Pastries, Buns, And An Ube Matcha
Ube Matcha might be the most colorful thing on the counter. Ube is a purple yam, and matcha is a green tea, so the combo is pretty eye-catching.
It fits right in at a bakery that loves creative twists. The drinks come from a coffee bar inside the shop.
Over in the pastry cabinets, sweets and pastries rotate often. One standout is the Lemon Cream Sourdough Milk Bun, which brings sourdough into soft bun territory.
Cream-filled treats tend to show up more in warmer months. That makes summer a fun time to see what’s new.
The bakery describes its pastries and sweets as having a creative twist. Expect familiar shapes with flavors that lean playful.
A good strategy is to pick one classic and one wild card. That way you get comfort and adventure in the same paper bag.
Since the menu changes frequently, there’s always a reason to come back. Today’s favorite might be swapped for something new next week.
Keep an eye on Instagram for updates. The bakery points customers there for its latest specials, which helps you plan the perfect treat run ahead of time.
A Finance Career Took A Sweet Detour
Spreadsheets to sourdough is quite a career switch. Before baking full time, Jess worked in finance and real estate in New York City.
Then she followed her passion into the kitchen. She trained at the French Culinary Institute and built real pastry skills.
Her first step wasn’t a storefront at all. She ran a micro bakery at the Chatham Farmers’ Market, selling her bakes to market shoppers.
That kind of start teaches a baker a lot. You learn what people love and how to bake in small, careful batches.
Around October 2024, Jess Bakeshop opened its doors in Garwood. Jess and her husband, Simon, run it together as a wife-and-husband team.
The space came together with a new commercial kitchen and front-of-house pastry cabinets. A coffee bar and high and low seating round things out.
The pair have described it as a very small operation. Jess and Simon handle most of the work themselves.
That’s worth remembering if service ever runs a bit slow. Every bake comes from a tiny team putting real care into a big menu.
It’s a pretty inspiring story for anyone dreaming about a second act.
Your Smartest Move Is Planning The Visit Like A Pro
Weekend mornings here can get busy. The bakery itself suggests weekdays or after 11 AM on weekends to skip the longest lines.
Afternoons are generally the quietest time. Just know that popular items can sell out as the day goes on.
Hours run Thursday through Sunday, from 9:30 AM to 3:30 PM. The shop is closed Monday through Wednesday, so plan around that.
Hours can shift for holidays or special closures. A quick look at Google Maps before you go can save a wasted trip.
Want a guaranteed haul? Online pre-ordering lets you reserve items for in-store pickup with a two-day lead time.
Orders are ready after 11 AM on your chosen day. Availability can change, so check the website when planning.
Here’s a fun quirk. Items marked sold out online might still be in the store, since the team bakes throughout the day.
One more heads-up for anyone with food allergies. The kitchen handles wheat, dairy, eggs, nuts, peanuts, and soy.
Because of possible cross-contamination, the bakery can’t promise any item is allergen-free. Ask questions at the counter if that matters for your crew.
Finding The Corner Shop Is The Easy Part
North Avenue meets Winslow Place right where you need to be. That corner is home to the bakery at 18 North Ave, Garwood, NJ 07027.
Garwood is a small borough in Union County, New Jersey. It’s an easy stop for anyone cruising through the area.
Parking is free on the street. You can look along North Ave, Winslow Place, and Second Ave.
Winslow Place may feel calmer if you’d rather skip crossing the busier main road. Just read the posted signs, since time limits can apply.
Not driving? A nearby bus stop connects to New York’s Port Authority.
That makes a bread run from the city surprisingly doable.
Inside, there’s a coffee bar plus some high and low seating. Still, many folks treat it as a grab-and-go stop.
A smart idea is to bring a sturdy tote bag. Loaves, bagels, and focaccia add up fast once you start pointing at the case.
So that’s the plan. Find the corner, snag a spot, and leave with a bag that smells like New Jersey’s tastiest mix of Korean flavor and French technique.
