Skip to main content
A Magazine for Sheffield

Bakers Yard Bakery “Independent business is the fabric of our city – we feel grateful to be a part of that”

Sam and Becca tell us more about their new bakery and coffee house in Kelham Island.

A man and a woman stand outside a fashionable cafe. The man has his arm around the woman as they look at each other proudly.

Co-owners Becca and Sam outside Bakers Yard Bakery in Kelham Island.

Bakers Yard

Bakers Yard is tucked away in Little Kelham, just off the corner of Alma Street. The building is part of an innovative zero-carbon scheme made up of residential houses and other food businesses including The Grind Cafe, Domo, The Fat Cat, Isabellas, Craft and Dough and Stew and Oyster.

The team bake a range of sweet and savoury seasonal and local specialities in house, available to eat in or take away. When you see the dishes it's clear that everything is created with passion, care and professional skill.

We spoke to "avid foodies" and Bakers Yard co-owners Becca and Sam to get the lowdown on their neighbourhood bakery, their passion for baking and how important independent businesses are to Sheffield.

Tell us a bit about you and how Baker’s Yard was born.

We are Sam (Lindsay) and Becca (Crofts), we are co-owners of Baker’s Yard. We are also a couple, a family and avid foodies. Between us we have over 30 years of collective experience in the world of hospitality.

We have worked on a bit of everything between us – event catering, bakeries, bistros and cafes. Becca has worked extensively in bakeries since completing her degree from the School of Artisan Food several years ago.

Over the past few years, we started baking at home and providing to local independent coffee shops. This started with canelés, a type of French pastry and our signature bake at our friend Mow’s coffee on Arundel Street. Canelés then became cookies, cheesecakes and pastries. Our customer base also expanded to include Bragazzi’s, Steamyard, Elm and more of Sheffield’s best coffee hangouts.

We transformed our home kitchen into a production bakery. For a time this was wonderful, but we quickly outgrew the space. Living around flour sacks, industrial-sized mixers and weaving between fridges became untenable. We decided to cut our wholesale back in December to give us the space, mentally and physically, to focus all our efforts on building our own bakery at Bakers Yard.

There were some delays and complications to get the bakery open, but we persevered and after all the highs and lows opened in April this year. It's great to be at this point and we have wonderful neighbours with Domo, Isabella’s and Hymn to Namsaki on the doorstep.

Where do you get your food inspiration from?

As we are hungry cooks, we want to create dishes and bakes because we want to eat them! Our local community has so many talented artisans and growers which continues to inspire us.

By working with the seasons, we can make best use of the produce available to us and make sure they are enjoyed at their best. If you work in this way you only need a light touch to showcase ingredients. Simple is always best.

What can we expect to find on the menu?

Our menu is ever changing, moving with the seasons to showcase the best of local produce. We use Our Cow Molly dairy, Elliot’s eggs, crude honey and Yorkshire Organic Millers flour. Our coffee is from North Star, a Leeds based B-corp who share our commitment to sustainable sourcing.

We make every component of our bakes and plates from scratch. We make our own sourdough, have a fully stoked cake cabinet of decadent treats, and a full food menu with breakfast and lunch options, all of which are bakery led.

We enjoy creating different dishes and so there is always something new to try when you drop by.

What would you recommend people try at the moment?

Currently, our fava bean hummus bowl with chilli fermented English apricots and house-made sourdough seeded crackers has been very popular.

Our Lincolnshire poacher grilled cheese and mustard pickles is a winner too, alongside our sausage rolls, which showcase sausage meat from Sheffield based Piper’s artisan sausage.

The flavours for these change frequently. We’ve had everything from chilli con carne to a sour cherry and feta Greek-inspired sausage.

We also have breakfast options, from our English strawberry chia coconut pudding and house-made tahini granola to Scandi-style cheese plates. There is something to suit everyone’s taste.

What has the response been from the local community so far?

We couldn’t be happier to be a part of the bustling Kelham community. There is an ease and excitement about Kelham at all hours of the day and we can’t wait to be a part of its evolution.

The local residents have been very welcoming and we already have a loyal customer base. It means so much to us to see the same faces returning to us each day. Like any new business we are still finding our feet. There are busier days and quieter days, but we are always reassured by the kind words of those who have enjoyed their food and bakes.

What do you think about the food scene in Sheffield?

The Sheffield food scene is alive with independent business, which is incredible.

Independent business is the fabric of our city, and it is within these venues that meaningful connections are formed. Independent businesses are a network where owners support each other and we feel very grateful to be a part of that.

A hand holds up a slice of cheesecake with a brown crust, against a brown painted brick wall.

A lemon and vanilla basque cheesecake made at Bakers Yard.

Bakers Yard

I spotted you on the Too Good To Go app. Is minimising food waste something which is important to you?

We are very mindful of our environmental impact and work hard to do as much as we possibly can. We are always trying to do more. We have only compostable packaging, we have Too Good to Go, and source locally whenever we can.

We aspire to keep our food waste to a minimum, but this is always tricky in a bakery where products must be sold at their most fresh and people are paying good money for them.

Products that do not sell on the day can’t be carried over and we would never want to shortchange anyone on quality, so Too Good to Go helps with that hugely.

We are passionate about sustainable sourcing, using local suppliers wherever possible, and finding a balance between the best ingredients and accessible price points for customers, as we want Bakers Yard to be an inclusive space.

What are your future plans for the bakery?

People can follow the action on @bakersyardbakery on Instagram, where we always post what we are making. We don’t have a website and we might in the future, but they’re very expensive and we know more about canelés than computers.

We know we only want one Bakers Yard Bakery and we are happy here. We would like to make more use of the space by launching some evening events and supper clubs. Ultimately though we want to keep our bakery small-scale, hyper seasonal and to continue doing what we love.

Learn more

Address: 1 Bakers Yard, Sheffield, S3 8BY.

Opening hours: Monday to Saturday, 8am to 4pm.

Accessibility info

Bakers Yard is accessible for wheelchairs and they have a disabled toilet. There is on-street parking nearby.

They are accessible for pushchairs and they have high chairs, a changing mat and nappy bags.

They are dog friendly, but ask owners to be mindful of dogs near the food area and keep a close eye on them with so much temptation around.

Filed under: 

More Food

More Food