08/09/2026
A little summer update from Niyan Bakehouse 🌿
It’s been less than two months since Niyan Bakehouse became a vendor at the Lacombe Farmers’ Market and began this little market journey. It’s been a busy, exciting, and incredibly rewarding summer so far.
A heartfelt thank you to everyone who has stopped by my table, tried my baking, shared feedback, and supported Niyan. Every conversation, comment, and returning customer has helped shape what Niyan is becoming. 🤍
Niyan started very simply — with 13 varieties of Milk Bread thick toast, each with different flavors and toppings.
From there, little by little, the menu began to grow: whole Milk Bread loaves in different flavors, my signature Castella Cake, Layered Fermented Flatbread, Classic Cranberry Cookies, and then a growing collection of Sourdough bakes.
More recently, I’ve also started exploring naturally gluten-free baking — taking some of the bakes I already make and rethinking them without wheat, while still aiming for the soft, moist texture and great taste I want Niyan to be known for, at a price that can remain approachable.
I’m still learning, testing, baking, and improving — one pair of hands, one small batch at a time.
Freshly baked · Less sweet · Made solo, in small batches. 🌿
Next week, I’ll be taking a short one-week break to spend some time with my family and catch the last little bit of summer. ☀️
I’ll be back in two weeks, refreshed and bringing more new bakes for you to try.
Thank you for being part of Niyan’s beginning. It means a lot to me. 🤍
See you again soon!
— Niyan Bakehouse
Lacombe Farmers Market
