YUKIYA BAKERY 日本式のぱん @キャリー
Home-made baked specialties using organic ingredients following a Japanese traditional low-temp & long-term fermentation method that yields a uniquely rich and soft product.
Welcome to Yukiya ＊幸屋＊, my home for specialty baked goods inspired by my life’s journey. As a licensed Japanese baker, I craft authentic treats while also blending influences from other baking traditions—each infused with the precision and artistry of Japanese techniques.
My online catalog is constantly expanding, and you can find me at local Farm Markets, Exhibits, or other special events on weekends. To share my creations with more of the Triangle community, I also offer personal delivery and pickup options.
I’d love to collaborate with fellow artisans, pop-up events, and unique retail spaces to bring my baked goods to even more people. If you have ideas or suggestions, I’d be delighted to hear them! Your feedback is always welcome.
Why Choose Us?
We are a small minority owned business aiming to share the joy of specialty baked goods in the community around Cary. All products are hand-made in our inspected facilities using select ingredients locally sourced. Just-in-time retail ensures freshness and its unique soft texture for up to 3-days. Freezing and room-temp defrosting can extend shelf life up to a month.
Best Shokupan since living in Japan!
The breads and pastries Yukie makes are divine. Soft, sweet or savory, and addicting! These delicious baked goods will leave you wanting more and are perfect for family or for sharing with friends and loved ones.
Yukiya bread and pastries are delicious and wonderful. Rich, moist, and not too sweet; they made me eager to visit Japan where this master baker learned her trade. Highly recommend.
My Journey to Bringing Japanese Bread to the U.S.
Yukie
Owner
2010: A Passion for Japanese Baking
In my native Japan, I fell in love with the country’s traditional soft, airy, yet moist and milky-flavored bread—now beloved worldwide. Determined to master the craft, I studied their centuries-old techniques and became a licensed baker.
2016: A New Challenge in Germany
When I moved to Germany, I encountered a stark contrast—dense, hearty breads that were the opposite of what I grew up with. One day, a friend mentioned how much she missed soft bread, inspiring me to bake Japanese bread at home. I shared it with friends occasionally, but soon, they began asking for it regularly. That’s when the idea of starting a bakery took root.
2018: Turning Passion into a Vision
Six months after the birth of my second daughter, I started seriously considering baking as a business. Word spread and my growing community of supporters wasn’t just Japanese—many Germans and others also fell in love with the unique texture and taste of my bread. That’s when I knew: this bread could win hearts everywhere.
2021: A New Beginning in North Carolina
After moving to Cary, I explored local bakeries and found that while some carried bread similar to Japanese varieties, none captured the exact softness and delicate flavors I cherished. Before launching my business, I asked friends and started investigating the requirements of cottage bakeries.
2022: Bringing Japanese Bread to the U.S.
With my home kitchen fully inspected and insured, I began selling at farmers' markets in Cary. The response was overwhelming—customers often enjoyed their first bite on the spot and returned to buy more. Many became loyal supporters, returning weekly. Fellow vendors even remarked, “Your stand is always so popular!” This confirmed what I had believed all along—Japanese bread had a place in the American market.
2023: Expanding Our Reach
We contracted with a commissary kitchen and started appearing in the Raleigh Market, Moore Square Market, and major cultural festivals. At a large Asian festival, our stall sold out by noon. We also participated in the International Festival at the NC State Fairgrounds.
To serve even more customers, we launched our online store, delivering freshly baked goods across the Triangle, including Cary, Raleigh, Holly Springs, and Fuquay-Varina.
2024: How to make baking profitable (O maybe I just love what I do)
Plenty of blogs share stories of baking journeys cut short—and for good reason: it's tough waking up at 2 a.m. to bake fresh goods, and when lucky selling out, making just a few cents on the dollar.
I had to figure out a way to make my passion sustainable, so I took a break and acquired certificates from WakeTech's Bakery and Pastry Arts program, where I was awarded two Gold Medals in competitions sanctioned by the American Culinary Federation.
2025
I have learned to improve my production yields, invested in equipment, and we are reopening with renewed enthusiasm. Please join our mailing list and stay tuned as we bring authentic Japanese bread closer to you. Thank you for being part of this incredible journey!
