Bakers Yard Bakery

Canelés, cookies and a scratch counter

The rum canelé is the bake that built this business. It began as a batch made for a friend’s coffee shop, and the wholesale round that followed put Bakers Yard cookies, cheesecakes and pastries on counters across Sheffield, at Bragazzi’s, Steamyard and Elm, before there was a counter of its own. That order still leads. Beside it sit white chocolate, pistachio and lemon cookies and a salted whey caramel and chocolate ganache tart, the richer, pâtisserie-leaning end of the case.

Bread and savouries carry the rest. The bakery makes its own sourdough and keeps a cake cabinet that changes week to week, while sausage rolls are built on Piper’s artisan sausage from Sheffield and the pie turns with the season; a vadouvan-spiced potato and Baron Bigod cheese version is one of the better ones to catch. Flour is milled by Yorkshire Organic Millers, dairy comes from Our Cow Molly, eggs from Elliot’s, plus crude honey. Coffee is North Star, the Leeds B Corp roaster.

A micro-bakery in Little Kelham

Bakers Yard opened in April 2024 in Little Kelham, the pocket of Kelham Island inside Citu’s zero-carbon development, after its owners moved out of a home production kitchen and into a room of their own. They are a couple with more than thirty years of hospitality between them, across event catering, bakeries, bistros and cafés, and one of them trained at the School of Artisan Food, which is where the bread discipline comes from.

It works as micro-bakery, speciality coffee counter, provisions shop and daytime café at once. Food is eaten in or taken away, there are seats outside for bright days, and the corner is quiet enough that the place stays informal rather than turning into a destination dining room.

Start with the canelés, then go savoury

Take the rum canelés if they are out. From there the cookie shows the generous side of the counter and the ganache tart the more technical one. For savoury eating, look to the sourdough, the sausage roll and whatever pie is running that day.

Lunch goes well beyond the pastry case: garlic-roast purple sprouting broccoli, cavolo nero, romesco, pickled chillies, spicy roast almonds and toasted sourdough have all appeared, and the menu turns lightly with the season so Yorkshire flour, local dairy, eggs, honey and vegetables stay central. Breakfast, small plates, provisions and bespoke cakes sit inside the same bakery-first frame, which is the thread running from the wholesale years to the counter now.