What are the opening hours?

Monday 6:30am - 8:30pm Tuesday 6:30am - 8:30pm Wednesday 6:30am - 8:30pm Thursday 6:30am - 8:30pm Friday 6:30am - 8:30pm Saturday 6:30am - 8:30pm

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Yoyo - coffee & dough

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Sourdough enthusiasts, all things wild yeast, specialising in local, fresh and pure!

24/10/2026

Now hiring at The Bread Shed.
Night Baker — Midnight to 6 AM
Dough Handler — 10 AM to 2 PM
Local. Fresh. Pure.
DM us to apply.

23/10/2026

The counter is looking delicious today🥰
☕Grab your coffee
🥐Pick your favourite treats
❤️Make someone's day -
Bring them one too
milk

21/10/2026

🌧️ Grey skies outside ,cosy treats inside ☕🧁
Pop in and brighten up your day with :
☕ Fresh brewed coffee
🌶️ Jalapeno,red onion & cheddar sourdough
🤎 Cinnamon swirls
🧁Homemade tray bakes ,made with love
The perfect excuse to dodge the rain ,grab a coffee and treat yourself 🥰

20/10/2026

Honestly, Rathfriland — you’ve been on at us for ages about getting our bread back in town! 🍞
So many of you have been asking (and basically pleading) for it, so we’re really happy to finally sort it. 🙌
We’ve teamed up with Milestone Rathfriland and our full range will now be in their store, starting this Friday. ✨
We’ll be delivering The Bread Shed almost every day, with multiple drops each week — so there should be fresh bread in pretty much whenever you pop in. 🚗💨
Local. Fresh. Pure. — back where you wanted it. 💛
Come and grab some while it’s fresh! 🥐
📍 Milestone Rathfriland, 66 Newry Street

11/10/2026

Little did I know…

A few months ago, customers started asking about folic acid. To be honest, I didn’t know much either, so I spent every night researching while I bake.
From December 13th 2026, all non-wholemeal flour must be fortified with folic acid. I don’t take sides on the debate — I just want you to know what’s in your bread and why.

Our new ‘Pure Earth’ Loaf stays unfortified: seventy percent stone-ground organic white flour, fifteen percent organic rye, fifteen percent khorasan. Organic grains sourced from around the world, with heritage grains from our own island coming soon.

There’s been a huge demand for information about this lately, so I’m thinking of holding an information evening at a local community centre — with a tasting of the Pure Earth Loaf. If you’d be interested, drop me a message and I’ll gauge the uptake.

Thank you to everyone who’s come in, even those who drove all the way from Belfast. I’m taken aback, so thankful, and excited for what’s ahead.

24/09/2026

We just love filling these shelves each day with the best of local fresh produce!!

Today I want to say a huge thank you to my mum who is the genius behind all our delicious traybakes!! I think you’ll agree Karen knows her stuff, truely blessed to have a Mum that loves and supports me in every way she can!! Love you Mum x

20/09/2026

☕ The coffee machines been left a little lonely.
✈️ A few of our team went back to uni afar.
So we’ve a gap behind the machine.
🌙 One evening.
🎉 One Saturday.
That’s it.
📚 Still in education?
🔥 Don’t mind getting the elbow grease out?
💬 DM us.
📱 Or WhatsApp your CV to 07864108008.

28/08/2026

Honestly? This whole thing has been a whirlwind.
Yoyo started in Annalong. Then the sourdough wholesale idea took off and… well. It exploded. I never thought a small builder from Kilkeel would end up here, watching loaves leave for shops all over the place and thinking how on earth did we get this busy?
If you’ve ever taken one of those loaves home — from whatever outlet you visit — thank you. Properly. This has grown into something bigger than I ever pictured, and that’s why we need a few days to do some major upgrades in the bakery just to keep up.
Closed Tuesday 1st – Friday 4th Sept.
Back open Saturday 5th September.
Huge love to the team in Yoyo Kilkeel for holding the fort. And to our friends Milk Vending Banbridge and small farmshop for keeping the fridges full and Fringe Coffee Co. for always being there when we need you. I think both of these main suppliers understand this collaboration was planned out for us long before we met.
Next season brings a lot of change — including getting our new bakery premises into shape before we move later this year. For now, we’re just taking a short break so we can come back even better.
Most importantly I thank God for everything, and trust His plans for the future!
See you Saturday the 5th 🍞☕

29/07/2026

🧪 The Science Behind the Flavour 🧪 Our 10-year-old wild yeast starter works its magic during a slow fermentation of over 12 hours. Lactic acid bacteria and wild yeasts break down phytic acid, unlocking minerals for better absorption. They also partially degrade gluten proteins and reduce FODMAPs, making the bread easier to digest and gentler on the gut. After bulk fermentation, the loaf spends a minimum of 24 hours cold-retarding in the fridge. This slow chill develops deeper, more complex flavours and improves the crumb structure. Malted grains bring natural sweetness, active enzymes, and antioxidants for extra depth and nourishment. The result? A loaf that’s as good for you as it is unforgettable. Real sourdough. Real flavour. Real benefits.

21/07/2026

🌾🍞 Our Double Fermented Malted Wheat Sourdough is next-level amazing!
Slow double fermentation creates deep, complex flavor — tangy, nutty, with sweet malty notes — while making it easier to digest and gentler on your gut.
Malted wheat brings natural sweetness, extra nutrients, a golden crust, and a tender, flavorful crumb.
At Yoyo we bake it fresh daily with premium ingredients and real care. No preservatives, no shortcuts — just honest artisanal sourdough that tastes special.
This is the loaf we’re proudest of. Perfect whatever way you like; toasted, in sandwiches, or with good butter.
Grab one today and taste the difference! Your new favorite sourdough is waiting at Yoyo. 🌟

Address

23a Newcastle Street, Kilkeel
Newry
BT344AF

Opening Hours

Monday	6:30am - 8:30pm
Tuesday	6:30am - 8:30pm
Wednesday	6:30am - 8:30pm
Thursday	6:30am - 8:30pm
Friday	6:30am - 8:30pm
Saturday	6:30am - 8:30pm

Website

facebook.com

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