Flavor Lab Co., Ltd. is a premium dessert and bakery manufacturing company established in September 2016. Located at 697 Pangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do, it specializes in producing roll cakes, dacquoises, baked goods, cakes, and gelato. It is recognized for its solid technical skills and quality competitiveness by supplying high-quality desserts to major corporations and famous food and beverage brands.

"We create excellent products that are free yet principled by bringing out the natural flavors of the raw ingredients, and we deliver trusted, delicious happiness through uncompromising research and development regarding quality and hygiene."

Business Areas

• Premium dessert manufacturing and OEM/ODM: We specialize in researching and manufacturing premium bakery items and desserts supplied to famous domestic cafes and major corporate brands. We produce desserts that require sophisticated processes, such as roll cakes, baked goods, and tarts, with consistent quality.
• Frozen dessert and gelato manufacturing: We develop and produce premium ice cream and gelato products that maximize the natural taste of the raw ingredients. We supply a high-quality frozen dessert lineup based on thorough temperature management and sanitary facilities.
• Dessert Research and Development (R&D): We operate a research department designated by the Korea Institute for Advancement of Technology and continue to plan new products and research ingredient blending. Based on trendy and differentiated recipes, we commercialize handmade detail processes.

Products

• Roll cakes and cakes: A premium cake product line using high-quality ingredients such as green tea roll cake, lemon cheesecake, and tiramisu. These are our representative manufacturing items that highlight a soft texture and deep flavor.
• Dacquoise, baked goods, and cookies: We manufacture various handmade baked goods such as strawberry dacquoise, madeleines, financiers, and savory brown rice tuile cookies. We provide high-quality taste and texture through sophisticated handmade details.
• Ice cream and handmade gelato: Premium ice cream and gelato products that richly bring out the natural taste with fresh ingredients. We achieve a uniform and deep flavor through thorough quality control.

Special Notes

• Excellent technical skills centered on professional pastry chefs: Professional pastry chefs from Le Cordon Bleu and a skilled production team lead the entire product development and manufacturing process. We create desserts with outstanding perfection through specialized baking know-how.
• Thorough hygiene management and HACCP certified facilities: We operate with general HACCP certified facilities and a strict Quality Control (QC) system. As a facility designated for tours by the Ministry of Food and Drug Safety, we guarantee a hygienic and safe production environment.
• In-house R&D center and supply references for major corporations: Operating our own dedicated research department, we have continuously collaborated with and supplied to famous domestic food and beverage brands such as Osulloc and Terarosa. We possess accumulated production know-how and high external quality reliability.

Recruitment Information

• Main Hiring Positions: Bakery production worker, dessert manufacturing/production staff
• Benefits: Four major social insurance, severance pay, lunch provided, long-term service allowance, annual leave allowance, overtime pay, long-term service awards, holiday gifts, birthday bonus

💡 A Word from JOBPLOY
Flavor Lab is a company that produces high-end desserts and bakery items, making meticulous manual work and strict adherence to HACCP hygiene standards very important. The bakery manufacturing process requires repetitive tasks, precise measurement, and adherence to recipes, so attention to detail and diligence are fundamental. Even as a newcomer, you can adapt through process-specific training, and basic Korean language skills for maintaining cleanliness in the workplace and smooth communication with colleagues will be very helpful for performing your duties.