I am eating their buffet as I type. It is very fresh and delicious. I also met very nice Korean man who operates a asian car service here in Duluth called Parangsay.
Enoch C.
Place rating: 3 Coshocton, OH
i live in duluth and was on the search for a korean bakery with the following criteria: 1. free wifi 2. good drinks 3. good seating this place fits those better than most bakeries in duluth that i’ve found. i’ve learned that a LOT of bakeries in duluth do not have wifi. and if they do, it’s usually packed or don’t have«booth» style seating. to be fair, shilla doesn’t really have booth style seating either, but every time i’ve been, they have plenty of room. their iced coffee is good and their prices are comparable with other korean bakeries. i haven’t had much of the bread. i had a soboro bread(with the peanut butter on top. my mom’s favorite). it was ok. i think i prefer it from mozart, if only they had wifi. they do offer a lunch(i think) and dinner buffet much like maum on buford hwy. not sure how good it is, as i don’t normally come to bakeries to eat a meal. the bad side is there aren’t that many outlets. but overall a good place to chill or to study.
Vy A.
Place rating: 3 Atlanta, GA
Atlanta seems to be inundated with these Korean bakeries, so it was no surprise when we found a new one located near Honey Pig. I’ve done some research and it seems that this Shilla Bakery is not the only one. The set up is very similar to a Mozart Bakery with the assortments of cookies, Korean cakes, breads and pastries. In the glass case some large cakes and entremet, or smaller desserts. It was okay, but I’ve had better. The sponge cake that they use to layer some of their desserts is very well made with a nice texture and taste, but the fillings and mousses are average at best. Here’s the problem I have with many of these Korean bakeries… they envelope their desserts with these disposable plastic molds. They may make the dessert look more uniform and beautiful, but they are a pain to get off or eat around. It’s almost cheating using them. These small desserts should be able to stand on their own without the fortress of plastic. You wouldn’t find such a thing in a really great patisserie, and the cost of the desserts are generally comparable between the two. Take Vanille’s in Chicago for example, great looking and delicious desserts without any kind of molding left for the patron to peel off. Our experience with Shilla’s pastries and buns were that they were a bit on the oily side. Overall, it isn’t a bad place but I don’t think I’d go back again.
