Sometime in early July, a friend from my hometown shared a video introducing “tissue bread,” a mini-loaf of bread in which each of the slices is tissue-thick — that someone had found in Korea.

I hadn’t heard of it before, but my friend encouraged me to seek it out, telling me, “You need to get it and try it and taunt me.” So here you go, Ester.

It appears tissue bread isn’t a proprietary specialty of just one bakery, but made by a few. One of these wasn’t far from work — The Truffle Bakery (@trufflebakery.kr on Instagram), which has a couple locations, including one convenient for me in Hannam-dong. One day I had a bit of spare time, so I made the journey.

I wasn’t sure what to expect: a huge lineup like at Daejeon’s Sungsimdang Bakery? Or maybe it was so popular that it wouldn’t have any in stock. Or worse, way too expensive. But nope, I walked in when there were no other customers. I found the item on a shelf — 커뮤니티 pretty sure I saw two of them — and made my purchase without any kind of wait. The price was 7,500 won, which seems fair considering the volume compared to other baked goods. I’ve heard they make only 100 a day and usually sell out by 2 p.m., but this may have died down in the ensuing months.

I took this cube-shaped loaf to the office, where I sampled it and offered some to a co-worker. I still suspect the first piece I had off the top may have been some kind of paper wrap. But the next couple, which were crust, were pretty good, and then I got to the white bread part inside.