Onggi has been highlighted in a new Bon Appetit article entitled “American Baking Is More Creative Than Ever. These 9 Bakeries Are Proof”.
…Co-owners Marcus Im, Amy Ng, and Erin Zobitz, who opened the shop in April 2021, offer a tight rotating roster of baked goods that highlight fermentation, including chocolate chip cookies bearing an unmistakable sourdough twang and savory kimchi-cheddar-corn soufflés reminiscent of Korean American corn cheese. A heavy dose of miso in a scallion-flecked scone offers a punch of pungent soy and an almost caramellike nuttiness. Each umami-packed bite is a triumphant reminder that fermentation in baking is the domain of so much more than bread.