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Chef Busato on tasting a Korean milk bread, a fluffy white bread filled with cream, said he thinks it would do well in Europe.

“She could make the best sandwiches out of nothing but government cheese and white bread.”

She showed her friends her childhood bedroom, the wood-burning stove where they’d make pancakes as a family, and described the scrambled egg sandwiches on white bread with mayonnaise that her dad would make.

It is also present in other foods like soya and rice drinks, white bread, nuts, seeds and fruits like dried figs, curly kale and canned sardines, and it is also in lactose-free milk.

They have a light, airy texture, more akin to white bread than a dense hearty muffin, and their spicy crown of warm, sweet, textured topping seals the deal.