Bontemps Seongsu (봉땅 성수) : Traditional Korean Donuts with a Modern Twist
If you’re exploring Seongsu-dong and looking for something that feels both nostalgic and modern, Bontemps Seongsu is a stop worth making. Known for reinventing 꽈베기 (Kkwabegi, Korean twisted donuts) with a contemporary, almost European-style café aesthetic, Bontemps has quickly become one of Seongsu’s most photographed dessert spots.
This isn’t just a donut shop. It’s a place where childhood snacks meet design-forward branding, playful details, and café culture—done in a way that still respects the simplicity of the original kkwabegi.
Quick Summary (For Skimmers)
What they sell: Modern twists on Korean 꽈베기 (twisted donuts)
Where: Seongsu-dong, Seoul (walking distance from cafés, showrooms, and pop-ups)
Why it’s popular: Nostalgia + design + quality ingredients
Standout details: Colorful illustrated takeaway boxes, stylish interior & tasty donuts
Best for: Café hopping, gifts, photos, casual dessert stops
If you only read one section, start here. Everything else expands on these points.
What Is 꽈베기 (Korean Twisted Donuts)?
Before talking about Bontemps, it’s important to understand Korean Twisted Donuts (꽈베기) itself.
꽈베기 is a traditional Korean twisted donut, usually:
Made from simple yeast dough
Deep-fried
Coated in sugar
Soft and chewy inside, lightly crisp outside
For many Koreans, 꽈베기 is a childhood snack, commonly sold at:
Old-school bakeries
Market stalls
Near schools
It’s affordable, filling, and comforting—but traditionally very simple.
What Bontemps does differently is take this humble snack and reimagine it as a modern donut experience, without losing the core texture that makes 꽈베기 recognizable.
How Bontemps Reinvents the Classic Kkwabegi
At Bontemps Seongsu, the base concept remains the same—a twisted donut—but everything else is elevated.
Texture & Flavor
Still chewy and doughy, true to kkwabegi
Less oily than traditional street versions
Balanced sweetness, not overly sugary
Modern Donut Twist
Instead of plain sugar coating, you’ll find:
Chocolate glazes
Cream-filled variations
Seasonal flavors
Textured toppings that feel closer to artisanal donuts
This makes Bontemps appealing even to visitors who aren’t familiar with traditional Korean snacks.
Location: Why Seongsu Is the Perfect Fit
Bontemps is located in Seongsu-dong, often called the “Brooklyn of Seoul.” The area is known for:
Converted warehouses
Design studios
Fashion showrooms
Independent cafés
Placing a concept like Bontemps here makes sense. The brand fits right into Seongsu’s identity—old meets new, industrial meets playful.
It’s an easy stop during a Seongsu café-hopping day and works well as a mid-walk dessert break.
First Impressions: Exterior & Interior
From the outside, Bontemps immediately feels intentional. The storefront is clean, stylish, and inviting without being loud. Once inside, the space continues that theme:
Bright but warm lighting
Natural textures
Carefully placed decor
A layout that encourages photos without feeling staged
One detail that stands out is how nothing feels accidental—from the tray setup to the drinkware.
The Small Details That Intrigued Me
The Heart-Shaped Straw
Yes, it’s small—but it’s memorable.
Bontemps serves drinks with a heart-shaped straw, a playful detail that:
Adds charm to an otherwise minimal drink
Shows attention to experience, not just food
Makes even iced coffee feel “special”
It’s a subtle branding choice, but one that people remember (and photograph).
The Colorful Takeaway Box
The illustrated, colorful box shown in the fifth image is Bontemps’ takeaway packaging.
This box is:
Bright and cheerful
Illustrated with a whimsical, storybook-style design
Clearly designed to be carried, gifted, and photographed
It turns donuts into a giftable item, not just a snack—especially popular for visitors who want something uniquely Korean but not traditional souvenirs.
What I Tried at Bontemps Seongsu
While the menu changes and expands, this was what I got to try during my visit!
Dubai Chocolate Kkwabegi: A rich, chocolate-coated kkwabegi with a deep cocoa finish that turns the chewy classic into a more indulgent dessert.
Original Glazed Kkwabegi: Lightly glazed and softly chewy, this is the most straightforward version that lets the dough itself shine.
Milk Glazed Kkwabegi: Coated in a smooth, milky glaze, it’s gently sweet and especially comforting with coffee.
Almond Chocolate Kkwabegi: Chocolate-covered and topped with sliced almonds, offering a satisfying contrast between crunchy nuts and soft dough.
Kaya Kkwabegi: Infused with fragrant kaya for a coconut-forward sweetness that feels both nostalgic and unexpected
The donuts are satisfying without being heavy, making it easy to enjoy more than one without feeling overwhelmed.
Who Will Love Bontemps (and Who Might Not)
You’ll love it if:
You enjoy modern cafés with strong visual identity
You want to try Korean food beyond BBQ and street snacks
You appreciate small design details
You’re café-hopping in Seongsu
Maybe skip it if:
You expect very large portions
You prefer extremely sweet American-style donuts
Bontemps works best as a short, intentional stop, not a long stay.
Why Bontemps Works for International Visitors
For travelers unfamiliar with kkwabegi, Bontemps acts as a friendly introduction:
Familiar donut format
Clear presentation
Comfortable café environment
English-friendly ordering experience
It bridges the gap between Korean tradition and global café culture, which is exactly why it resonates with both locals and visitors.
Final Thoughts: Is Bontemps Seongsu Worth Visiting?
Absolutely—especially if you’re already in Seongsu.
Bontemps Seongsu succeeds not because it reinvents donuts completely, but because it respects what 꽈베기 is while making it relevant for today’s café scene.
From the chewy donut base to the heart-shaped straw and illustrated takeaway box, every detail feels intentional. It’s playful without being childish, nostalgic without being outdated.
If you want a modern Korean dessert experience that still feels rooted in local food culture, Bontemps is a solid—and enjoyable—choice.
