SPC Group
SPC Group is a South Korean food and food-service group spanning bakery, confectionery, cafés, ice cream, doughnuts, ingredients, logistics, and franchising.
Last updated August 31, 2026
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Overview
SPC Group is a South Korean food and food-service conglomerate headquartered in Seoul, with production and catering facilities in the Seoul metropolitan area and a business presence in several overseas markets. Its roots reach back to 1945, when Hur Chang-sung established a small confectionery business called Sangmidang. The company was renamed Samlip in 1959 and subsequently expanded from confectionery into bread and biscuits. The early business benefited from demand connected with United States military camps in Korea and developed a reputation for producing cream-filled pastries and other baked goods. The group’s historical development combined manufacturing businesses with consumer-facing brands. In 1972, Hur established Shany, a company focused on higher-end cakes and confectionery. Hur Young-in later became involved in Shany’s operations and assumed leadership within the broader Samlip organization. The modern SPC Group was launched in 2004, consolidating businesses associated with Samlip and Shany alongside newer bakery, café, dessert, ice-cream, doughnut, distribution, and financial-service activities. The initials SPC are associated with Samlip/Shany, Paris Croissant, and the group’s wider collection of present and future companies. SPC’s best-known consumer businesses include Samlip, Shany, Paris Baguette, Baskin-Robbins Korea, and Dunkin Korea. Paris Croissant introduced Paris Baguette in 1988, developing it into a major Korean bakery-café franchise and later taking the concept into international markets. Paris Croissant’s wider portfolio has included premium bakery cafés, Italian-style coffee, sandwich shops, dessert venues, casual restaurants, and other food-service concepts. International expansion has included operations and subsidiaries in the United States, China, Vietnam, and Singapore. In the United States, Paris Baguette has operated under the Paris Baguette Café name, with stores concentrated initially in California and later expanded into states including New York, New Jersey, Massachusetts, Pennsylvania, and Connecticut. SPC also operates through business-to-business and infrastructure subsidiaries. These include Samlip GFS, which is associated with food distribution and supply-chain activities; SPC Logistics; SPC Cloud; SPC Networks; SPC Capital; Mildawon; Sungil Chemical; S Dairy Foods; and SPL. Manufacturing and catering facilities connected with the group are located in areas including Seongnam, Siheung, Gwangju, Daegu, and Eumseung. Samlip produces bread, confectionery, rice cakes, and other food products, while Shany remains associated with bread and cake manufacturing. BR Korea, established as a joint venture between SPC and Dunkin’ Brands in 1985, introduced Baskin-Robbins to Korea and later launched Dunkin’ Donuts in the Korean market in 1993. The group’s position is built on vertically connected food manufacturing, franchising, retail, ingredient supply, logistics, and brand management. Its scale and visibility have also made labor practices and workplace safety significant public issues. In 2017, South Korea’s Ministry of Employment and Labor said that SPC had improperly used dispatched workers for approximately 5,000 bakery positions. The issue remained contested for several years. In October 2022, a 23-year-old worker died after becoming trapped in machinery at a factory affiliated with SPC. Reports about the immediate workplace response, machine safeguards, and the company’s initial description of staffing arrangements prompted public criticism, government inspections, and calls for boycotts of SPC-linked brands. These controversies have become an important part of the group’s public history alongside its growth in bakery and food service.
History
SPC Group’s history begins with Sangmidang, a small confectionery business founded by Hur Chang-sung in 1945. The company was renamed Samlip in 1959 and soon broadened its output to include bread and biscuits. Its early products included cream-filled pastries, and the business gained sales through channels serving United States military camps in Korea. The Korean bakery market became increasingly competitive in the late 1960s, with established names such as Koryo Dang Bakery, Tae Geuk Dang, and New York Bakery competing for consumers. In 1972, Hur Chang-sung created Shany as a separate business specializing in higher-end cakes. Hur Young-in later managed Shany and became a central figure in the development of the wider Samlip organization. Samlip General Food, the corporate successor to the original Sangmidang business, developed manufacturing operations in Siheung and Daegu, while Shany established production capacity in Seongnam, Gwangju, and Daegu. The two businesses formed the historical manufacturing base of the later group. A major transformation occurred through the development of Paris Croissant and its consumer-facing bakery concepts. Paris Croissant launched Paris Baguette in 1988, using a French-inspired bakery format that combined bread, pastries, cakes, and café retail. The brand grew into a leading Korean bakery franchise. Paris Croissant also developed or operated additional concepts including premium bakery cafés, Pascucci coffee shops, sandwich brands, dessert venues, and restaurant businesses. This helped SPC move beyond packaged food manufacturing into branded retail and franchising. SPC entered the Korean ice-cream and doughnut sectors through BR Korea, a joint venture formed with Dunkin’ Brands in 1985. Baskin-Robbins was introduced in Korea during the joint venture’s first year, supporting the development of a premium ice-cream market. Dunkin’ Donuts followed in 1993 and became a major doughnut and coffee retail network. BR Korea’s activities included ice-cream manufacturing in Eumseung and coffee roasting for its retail operations. The modern SPC Group was launched in 2004. Its name is associated with Samlip and Shany, Paris Croissant, and the group of companies that make up its wider business structure. The group combined bakery and confectionery manufacturing with franchising, cafés, restaurant concepts, food distribution, logistics, capital services, technology, packaging, and other support operations. Its international development included expansion into China in 2004 and subsequent establishments or operations in the United States, Vietnam, and Singapore. Paris Baguette’s United States business used the Paris Baguette Café name and expanded from an initial concentration in the Los Angeles area into additional states. The group’s growth was accompanied by labor and safety controversies. In 2017, the Ministry of Employment and Labor found that approximately 5,000 bakery workers supplied through partner companies were effectively controlled by SPC and should have been employed directly. The dispute continued for years, including disagreement over the implementation of a proposed subsidiary-based employment arrangement. In October 2022, a worker died after being caught in an industrial mixer at an SPC-affiliated bread factory. Subsequent reporting and official inspections raised concerns about machine safety, the response on the production floor, and the accuracy of early company statements concerning staffing. The incident prompted work stoppages, public criticism, and boycott calls. Reports that more than 100 industrial accidents per year had been reported to the occupational-safety agency since 2019 added to scrutiny of the group’s workplace practices. SPC remains a major Korean food group whose portfolio spans everyday bakery products, premium cakes, ice cream, doughnuts, coffee, cafés, restaurants, ingredients, distribution, and international franchise operations. Its corporate identity is therefore defined both by the long manufacturing lineage of Samlip and Shany and by the global retail reach of Paris Baguette and related brands.
- 2022
Fatal factory accident prompts safety scrutiny
[1]A worker’s death at an affiliated bread factory leads to government inspections, production suspensions, public criticism, and boycott calls.
- 2017
Labor authorities challenge indirect employment practices
[1]The Ministry of Employment and Labor identifies the indirect dispatch of approximately 5,000 bakery workers and directs the group toward direct employment.
- 2004
SPC Group is launched
[1]The modern group is organized under the SPC Group name, bringing together its historical manufacturing and consumer-facing businesses.
- 2004
International expansion reaches China
[1]Paris Baguette begins expansion into the Chinese market as part of SPC’s broader international strategy.
- 1993
Dunkin’ Donuts launches in Korea
[1]BR Korea introduces Dunkin’ Donuts to the South Korean market.
- 1988
Paris Baguette launches
[1]Paris Croissant introduces Paris Baguette, which develops into a major bakery-café franchise.
- 1985
BR Korea is formed
[1]SPC and Dunkin’ Brands establish BR Korea, creating the platform for Baskin-Robbins and Dunkin’ Donuts operations in South Korea.
- 1972
Shany is established
[1]A new business specializing in higher-end cakes is established and later incorporated into the Samlip-centered group structure.
- 1959
Business renamed Samlip
[1]The original Sangmidang business adopts the Samlip name as it expands its confectionery and bakery activities.
- 1945
Sangmidang is founded
[1]Hur Chang-sung establishes the confectionery business that later becomes the foundation of Samlip and SPC Group.
Products and positioning
A vertically integrated Korean food and food-service group combining mass-market bakery and confectionery manufacturing with premium cafés, international franchises, restaurant concepts, ingredient distribution, logistics, and related business services.
Bakery and packaged food · 1945
Samlip
Samlip is the principal successor to the Sangmidang business founded in 1945. It produces bread, packaged bakery goods, confectionery, pastries, and related foods, and has diversified into Korean rice cakes and restaurant franchising. Its manufacturing base includes facilities in Siheung and Daegu.
Cakes and confectionery · 1972
Shany
Shany was established in 1972 as a higher-end cake and confectionery business. It became part of the Samlip-centered corporate structure and operates manufacturing facilities associated with Seongnam, Gwangju, and Daegu. The brand represents SPC’s premium cake and bakery heritage.
Bakery-café franchise · 1988
Paris Baguette
Paris Baguette is a French-inspired bakery-café franchise launched by Paris Croissant in 1988. Its stores sell breads, pastries, cakes, sandwiches, beverages, and other café products. The concept became a leading bakery franchise in South Korea and expanded to China, the United States, Vietnam, Singapore, and other international markets.
Ice-cream retail · 1985
Baskin-Robbins Korea
Baskin-Robbins Korea is operated through BR Korea, the joint venture established by SPC and Dunkin’ Brands in 1985. The business helped develop the premium ice-cream segment in Korea and is supported by ice-cream production at BR Korea’s Eumseung facility.
Doughnut and coffee retail · 1993
Dunkin Korea
Dunkin Korea was launched by BR Korea in 1993. Its retail network focuses on doughnuts, coffee, baked snacks, and related beverages. BR Korea also operates a large-scale coffee-roasting center serving its retail operations.
Coffee café
Pascucci
Pascucci is one of the Italian-style espresso and café concepts associated with Paris Croissant. It broadens SPC’s presence beyond bakery retail into coffee-led stores and beverage service.
Dessert venue
Passion5
Passion5 is an upscale dessert-focused concept associated with Paris Croissant. It reflects SPC’s premium positioning in cakes, pastries, plated desserts, and specialty confectionery.
Controversies
2022
Fatal accident at an affiliated bread factory
A 23-year-old worker died after becoming trapped in an industrial mixer. Questions about machine safeguards, the response of management, staffing conditions, and subsequent disclosures triggered public outrage, official inspections, and boycott calls.
2017
Indirect employment of bakery workers
The Ministry of Employment and Labor said that approximately 5,000 bakery workers hired through partner companies were effectively directed by SPC. The finding led to demands for direct employment and continued criticism of the group’s labor model.
Brand decisions
2004
Creation of the modern SPC GroupStrategyBackground
The Samlip and Shany lineage had expanded into branded bakery, café, ice-cream, doughnut, and support businesses.
Action taken
The businesses were organized under the SPC Group identity.
Aftermath
The group pursued a broader portfolio spanning manufacturing, franchising, logistics, distribution, finance, and overseas operations.
2004
Expansion into ChinaStrategyBackground
After establishing a strong bakery franchise presence in Korea, SPC began developing an international footprint.
Action taken
Paris Baguette entered the Chinese market.
Aftermath
The move became part of the group’s wider overseas development in Asia and North America.
1988
Launch of Paris BaguetteProduct launchBackground
Paris Croissant sought to extend SPC’s bakery expertise into branded retail and café franchising.
Action taken
The company introduced Paris Baguette as a French-inspired bakery-café concept.
Aftermath
The concept became one of SPC’s principal brands and supported expansion beyond South Korea.
Recent events
SPC Group acquires Shake Shack operating rights in Malaysia[2]
Reported:
SPC Group said it had acquired the operating rights for Shake Shack in Malaysia. The company said it plans to open the first store there in 2023.
Eggslut opens its first Singapore store[3]
Reported:
SPC Group said it opened the first Eggslut store in Singapore, in the Orchard Road shopping district.
SPC Group wins GRLC partnership award[4]
Reported:
SPC Group received the Global Restaurant Leadership Conference’s best partnership of the year award for its operations of franchised brands.
Sources4 sources
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