A dessert made with nutty, gently baked almond sablécookies, sandwiched with Pot.allo’s red bean paste and rich caramel cream, slowly whipped to perfection. A luxurious treat with a silky caramel finish. Red Beans: Red Arari beans / Ginger: White Narae beans /Choco: White Pearl beans
Han-nam Financier
A moist and fragrant financier rich with hazelnut butter aroma, filled with Pot.allo’s signature red bean paste. Deeply flavorful and delicately baked.
Cheongdo-bansi Mochi
A chewy glutinous rice cake stuffed with juicy Cheongdohalf-dried persimmon and smooth sweet red bean paste. Made fresh daily and best enjoyed within 24 hours or frozen for later.
Chispy Pot-py
A wholesome vegan granola made by roasting filtered red bean skins with oats, brown rice, cashews, almonds, and dried blueberries. Crunchy, nutty, and rich in fiber—great as a snack or yogurt/salad topping.
Pot Roll Cake
A rich and moist castella roll cake layered with thinly spread red bean jelly. Chilling enhances its dense texture and deep, luxurious flavor.
Pot the Yanggaeng
A delicate blend of two types of red beans, slow-cooked with organic sugar and domestic agar. Sliced into small pieces—perfect for tea time or a sweet finish to your meal.
Pot-Sim Cookie
Delicately crafted bite-sized cookies made from walnut-rich dough with bits of red beans inside. Dusted with Jeju matcha and roasted soybean powder for a refined, layered flavor.
Jan-chi Pot Bread
An old-fashioned red bean bun made with rice flour and naturally fermented makgeolli yeast, generously filled with smooth red bean paste. Humble yet essential—like a bowl of celebratory noodles at a traditional feast.
Red Bean Bread
Soft, chewy bread made with Jeju-grown organic wheat and Andong yam powder, marbled with sweet red bean paste. Delicious on its own—no toppings needed.
Allo Mochi
Gluten-free glutinous rice cake delicately wrapped around Pot.allo’s chunky red bean filling, topped with whole red peas. Made fresh daily in limited batches.
Strawberry Mochi
A seasonal treat made with whole strawberries and red bean paste wrapped in soft, chewy mochi. Hand-steamed fresh each morning. Available only on Saturdays during strawberryseason.
Jeju Mugwort Mochi
A handmade mugwort rice cake made entirely with Korean ingredients—Jeju mugwort, Gapyeong pine nuts, Goheungred beans, and local roasted soy flour. Steamed fresh every morning and soft until delivery. Freeze immediately to enjoy for several days.
An Pie
A flaky, buttery pastry filled with savory red bean paste. Light yet satisfying with a clean finish—perfect for spring. Crispy on the first day, gently softens over time.
A dessert made with nutty, gently baked almond sablécookies, sandwiched with Pot.allo’s red bean paste and rich caramel cream, slowly whipped to perfection. A luxurious treat with a silky caramel finish. Red Beans: Red Arari beans Ginger: White Narae beans Choco: White Pearl beans
Han-nam Financier
A moist and fragrant financier rich with hazelnut butter aroma, filled with Pot.allo’s signature red bean paste. Deeply flavorful and delicately baked.
Cheongdo-bansi Mochi
A chewy glutinous rice cake stuffed with juicy Cheongdo half-dried persimmon and smooth sweet red bean paste. Made fresh daily and best enjoyed within 24 hours or frozen for later.
Crispy Pot-py
A wholesome vegan granola made by roasting filtered red bean skins with oats, brown rice, cashews, almonds, and dried blueberries. Crunchy, nutty, and rich in fiber—great as a snack or yogurt, salad topping.
Pot Roll Cake
A rich and moist castella roll cake layered with thinly spread red bean jelly. Chilling enhances its dense texture and deep, luxurious flavor.
Pot the Yanggaeng
A delicate blend of two types of red beans, slow-cooked with organic sugar and domestic agar. Sliced into small pieces—perfect for tea time or a sweet finish to your meal.
Pot-sim Cookie
Delicately crafted bite-sized cookies made from walnut-rich dough with bits of red beans inside. Dusted with Jeju matcha and roasted soybean powder for a refined, layered flavor.
Jan-chi Pot Bread
An old-fashioned red bean bun made with rice flour and naturally fermented makgeolli yeast, generously filled with smooth red bean paste. Humble yet essential—like a bowl of celebratory noodles at a traditional feast.
Red Bean Bread
Soft, chewy bread made with Jeju-grown organic wheat and Andong yam powder, marbled with sweet red bean paste. Delicious on its own—no toppings needed.
Allo Mochi
Gluten-free glutinous rice cake delicately wrapped around Pot.allo’s chunky red bean filling, topped with whole red peas. Made fresh daily in limited batches.
Strawberry Mochi
A seasonal treat made with whole strawberries and red bean paste wrapped in soft, chewy mochi. Hand-steamed fresh each morning. Available only on Saturdays during strawberryseason.
Jeju Mugwort Mochi
A handmade mugwort rice cake made entirely with Korean ingredients—Jeju mugwort, Gapyeong pine nuts, Goheungred beans, and local roasted soy flour. Steamed fresh every morning and soft until delivery. Freeze immediately to enjoy for several days.
An Pie
A flaky, buttery pastry filled with savory red bean paste. Light yet satisfying with a clean finish—perfect for spring. Crispy on the first day, gently softens over time.
rrang Cheese Cake
A dense and silky cheesecake steamed for hours using a blend of three kinds of cream cheese, crafted to complement the subtle tang and creaminess that pairs perfectly with red bean. Comes chilled; please refrigerate or freeze upon arrival.
