About Silly Yaks

Silly Yaks Bakery Cafe is a concept developed by Rosemary Hanger and Robert Hinterding to cater primarily for those with Coeliac disease (gluten intolerance) and other food intolerances and allergies.

Rosemary was diagnosed with CD and other food intolerances a number of years ago, at which time the range of ready-to-buy products was very limited and of very average quality. Eating out became a nightmare as very few chefs understood the concept of GF. The best finds were restaurants where either owners or staff had their own food intolerances - that way requests for "special" food were taken seriously and contamination issues understood.

Lots of research and experimentation proved that good quality GF breads, cakes and biscuits could indeed be made. The cakes and biscuits look and taste just like (or better than) normal wheat based products. Gluten free bread will never be exactly the same as wheat bread, but after months of experimenting bread was produced which tasted good, stayed fresh for 3-4 days and actually had a decent crust.

Firstly an easily recognisable name was needed - what better than Silly Yaks? A name every Coeliac in the English speaking world could identify with.

With no previous hospitality experience and seeing it all as just another challenge, a business plan was developed, a location selected and the ball starting rolling.

Silly Yaks opened to the public in June 2001 - the first dedicated GF café/bakery in the world!

The original concept of coffee and cakes and bakery sales was squashed on day one when it was obvious that the customers wanted more. They wanted hot food! Within the first 12 days of operation there was a full time Cook and a part time Pastry Chef on board and the already small kitchen was crammed full of additional equipment.

The bakery was moved off-site in October 2002 to allow for increased production and to free up the café kitchen for night time restaurant trade.

It was at this time that Bryn Pears became a partner in the company and under Bryn´s ministrations, the wholesale side of the business is ever-increasing and production has outgrown the existing bakery. Larger premises again are currently being sourced.