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Paris has never exactly been short on carbohydrates worth crossing town for. There are croissants that shatter on contact, baguettes still warm from the oven and enough butter-rich brioche to derail even the most disciplined breakfast plans. But right now, Parisians are lining up for something a little different: salt bread<\/strong>.<\/p>\n Known as shio pan<\/em> in Japan and sogeum-ppang<\/em> in Korea, the small, golden roll has become one of Asia\u2019s biggest bakery obsessions \u2014 and now it has officially landed in Paris. Somewhere between a brioche, croissant and dinner roll, salt bread is soft and chewy inside, crisp underneath and unapologetically buttery, with a scattering of salt across the top.<\/p>\n The technique is deceptively simple. The dough is rolled around a piece of butter before baking. As the butter melts, it pools beneath the bread, essentially frying the bottom while leaving a hollow, buttery pocket inside. The result is the kind of texture combination engineered for social media: glossy on top, pillowy in the middle and deeply crisp underneath.<\/p>\n While the bread originated in Japan before becoming hugely popular in South Korea, its Paris moment has been accelerated by Salted Boy<\/strong>, a new bakery and coffee shop in the city\u2019s 3rd arrondissement devoted entirely to the trend. After selling more than 1,000 salt breads during a two-day pop-up<\/strong> earlier this year, the team opened a permanent location at 4 Rue R\u00e9aumur on September 1.<\/p>\n The classic version costs \u20ac3.50, while a chocolate-coated version is \u20ac4.50. There are also dips including pandan, cream cheese and chocolate, with the team already experimenting with both sweet and savory variations.<\/p>\n Salted Boy isn’t the only place getting involved. At La Petite Manis<\/strong>, a French-Indonesian coffee shop near the Louvre, salt bread comes in variations including honey, seaweed, cheese and kaya pandan. Japanese bakery Best Bread Boba<\/strong> in the 10th arrondissement also serves freshly baked shio pan alongside its signature shokupan.<\/p>\n Perhaps that versatility explains why salt bread feels like more than another blink-and-you\u2019ll-miss-it TikTok food trend. It can be breakfast, a snack or the foundation of a sandwich; sweet, savory or somewhere deliciously in between.<\/p>\n Paris may never give up the croissant. But for fall 2026, there\u2019s a new buttery bread competing for space in the pastry bag.<\/p>\n The obsession isn’t limited to Paris. New York is having its own salt bread moment<\/strong>, with bakeries across Manhattan putting the pastry front and center. In the East Village, Justin\u2019s Salt Bread<\/strong> opened in late 2025 as the city\u2019s first bakery dedicated entirely to the Japanese-style roll, serving its freshly baked shio pan with sweet cream, chocolate and matcha dips. Over in Koreatown, Salt Bread Ko<\/strong> specializes in the Korean version, baking batches throughout the day and experimenting with flavors including black tea, maple cinnamon, cheese garlic and matcha cream. Even Dominique Ansel<\/strong> has embraced the trend at his Asian-inspired Greenwich Village bakery Papa d\u2019Amour, where a \u201cSalt Bread Bagel\u201d gives the viral pastry a distinctly New York twist. Salt bread may have traveled from Japan to South Korea before becoming Paris’s latest bakery fixation, but its arrival in New York suggests this buttery little roll is quickly becoming a global phenomenon.<\/p>\n","protected":false},"author":42783,"featured_media":116389,"template":"","format":"standard","categories":[6939],"yoast_head":"\nThe Viral Bread Paris Can\u2019t Stop Eating<\/h2>\n
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Paris Is Giving Salt Bread Its Own Spin<\/h2>\n
New York Is Already Obsessed, Too<\/h2>\n
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