By Claire Gledhill
With eyes that light up at any mention of bread, Yellow Bakery owner Paul Stoykovich could be described as a dough devotee. After years working as a restaurant and private chef, his first touch of dough had him wondering why he’d been wasting his time cooking for so long. Arriving in Barcelona from Australia via a period of study at the San Francisco Baking Institute, he and his wife Layla made the city their home, renovating this former Gòtic bakery with traditional and contemporary elements and naming it after the Sydney bistro where they met.
Baking starts at 10pm and follows a 36-hour process with certified organic flours including kamut and spelt. They singlehandedly produce 300 organic sourdough loaves a day, not to mention brioche, quiches and seasonal pastries such as nectarine pie. These, as well as their loaded lunchtime sandwiches, are a must-try when you’re in the neighborhood.