Yoli's returns to bakery roots with new range of bread options
Yoli's returns to bakery roots with new range of bread options
Yoli's Artisan Bakery hosted an all-day bread tasting last Wednesday to celebrate the return of their bread production team to The Market at Lifestyle Centre.
Guests enjoyed morning coffees, mimosas and a lavish spread of more than 30 breads, including sourdoughs, focaccias and artisan loaves. The tasting was elevated by sesame seeds, flaked salt, olive oils, balsamic vinegars and a selection of house-made compound butters.
After focusing on wholesale for a time, owners Nicky and Derryn Cooper have returned to their roots – handcrafted bread and recipe innovation.
'At the beginning of this year, we realised wholesale wasn't for us. It wasn't making us happy,' said Nicky.
'Our creativity needed to come back. We needed to simplify and get stuck into what we love best: Bread and pastries.'
Yoli's bakes fresh daily, using only traditional ingredients – real butter, eggs, and stoneground flour sourced from a local mill. Nicky's newest favourites include the Easter-inspired cinnamon spice sourdough, samp and bean flatbread, and a croissant-style sourdough. A stand-out creation, the almond Florentine sourdough focaccia, is described as 'more cake than bread' and pairs perfectly with a hot drink.
With creative energy rekindled, Nicky is now baking up to 60 varieties of bread, including enriched doughs, brioches and dessert-style focaccias. She's also crafting compound butters such as honey cinnamon spice, olive and basil pesto to pair with the loaves.
'We want our customers and community to fall in love with bread again.'
Yoli's is open daily from 7am to 5pm.
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