YM bakery

04/10/2026

Don’t miss us too much. 😉
The bakery is closed because we’re off on holiday for a week.

We’ll be back on 14/10 and will be back to baking like crazy for you all! 🥐🍞❤️

Lots of plans ahead. 👍🏻😉

01/10/2026

I’ve practically disappeared and haven’t been posting much lately… but I’m still baking like crazy! 😄🥐

I wanted to show you how I make the laminated dough for sausage rolls and croissants here in the shop.

In the video, I tried to show you how this machine helps me roll the butter into the dough to create those delicious, flaky pastries for you.

The dough needs to be rolled and folded at least 6 times, folding it into thirds or sometimes quarters each time. This process can take pretty much the whole day — although sometimes it’s quicker if the bakery isn’t too warm!

Both the dough and the butter need to stay very cold throughout the process to achieve that lovely, light and super-flaky texture. 🥐❤️

So now you know a little bit of what goes on behind the scenes at the bakery! 😊

11/09/2026

The magical threads of yeast dough…

Yesterday, these were simply ingredients in a box. I mixed them together in the right proportions and left the dough in the fridge overnight.

And this morning — magic! ✨

In just two hours, there will be fresh rolls, cheese bread and ham buns.

A little miracle, don’t you think? ❤️

28/08/2026

This cardamom will add a beautiful new flavour to the traditional walnut cake. 🌿

I’ll also be using a combination of butter and Greek natural yogurt to create a lighter, softer texture.

You can try it tomorrow , Saturday! 🥰🍰

24/08/2026

Cakes and macarons week 🥰

I made these to order for my lovely customers and it was an absolute pleasure. ❤️

In the photos:
🍰 Chocolate honey cake with raspberry
🌿 Macarons with white chocolate, mint and Sichuan pepper ganache

If you’d like to place an order, please get in touch! 👍🏻

23/08/2026

09/08/2026

🍞 Did you know?

Freezing and then thawing bread can change some of the starch (the main carbohydrate naturally found in flour), making it more resistant to digestion. This may mean a lower impact on blood glucose than freshly baked bread.

And if you can’t visit the bakery often, why not buy your favourite bread, freeze it and enjoy it later? ❄️🍞

You’ll have bread ready whenever you need it — with the added benefit of more resistant starch.

Of course, freezing doesn’t make bread a “diet food” — portion size still matters! 😊

07/08/2026

Hi everyone ☀️☀️

The season for fresh fruit and berries is in full swing. 🍑🫐

Here are a few cakes made with juicy apricots or plums and a handful of blueberries.

I’ve been searching for recipes that use very little butter—or none at all—replacing it with yoghurt or kefir, or using a combination of both. Whenever a recipe allows, I also try to reduce the amount of sugar.

Let’s enjoy these delicious tastes of summer while being a little kinder to our health.

P.S. There’s no margarine in my bakery. 👍🏻