Sweet Expansion: Joy Bakery Launches Its Second Spot from Vršovice to Karlín!

Renowned for its artisanal bread and pastries crafted from locally-sourced ingredients without any additives, Joy Bakery continues to thrive while upholding its core values of quality, authenticity, and the simple joy of baking.

The initial shop in Vršovice was charmingly referred to by co-owner Liudmila as “a little baby” that has since matured into “an enthusiastic teenager eager to explore and be independent.”

This evolution led to the need for a new location. After enlisting the help of two real estate agents and spending six months searching, Liudmila found the ideal place in Karlín (Urxova 436/10): an old bakery that felt just right from day one. “We didn’t even promote it beforehand,” she remembers. “We simply opened the doors and greeted everyone with ‘Hello, we’re here!’ And people kept returning, bringing their friends along.”

Her partner, Peter, who hails from Denmark, explains that the decision to expand was motivated by both demand and practicality: “Once we reached our production limitations at our original location, we faced a choice: either move our production to accommodate growth or remain where we were. Customers repeatedly asked us if we’d open a shop in Karlín, so we made the choice to find a space that allowed us to grow our production and establish a second store.”

Even with the expansion, Joy Bakery is steadfast in its commitment to using top-notch ingredients, including Belgian chocolate, French butter, and flour sourced from local mills. Liudmila points out: “Everything is baked fresh each day. Customers love it; we’ve been open for two months now, and business is thriving.”

Peter emphasizes their unique approach: “Every one of our products has its own distinct character. If you look at the croissants on display, you’ll notice they aren’t all identical because every item is handmade. We never cut corners or take shortcuts.”

Launching a new bakery was not without its challenges. Liudmila shares: “It’s never a walk in the park; there are always hurdles to overcome. We had to infuse the new space with the joyful theme of Joy Bakery through colors, splashes, and a playful aesthetic. Additionally, we are gradually working on renovations to enhance production capabilities.”

Liudmila also emphasizes the importance of hiring dedicated staff: “We require bakers and salespeople who are friendly and engaging with customers. I always invite university students to join us as part-time workers. It’s beneficial for them to earn some money, meet people, and find enjoyment in their work.”

Joy Bakery also keeps things exciting with monthly special editions of baked goods. For February, they offered delightful Valentine’s candy cakes, and for Easter, they introduced Danish specialties. Liudmila collaborates with a Danish baker who joined her team the previous year to create these distinctive offerings.

Peter notes that their bread is made using only four key ingredients and can remain fresh for up to five days if stored properly: “It’s a healthier alternative to supermarket bread, which often contains as many as sixteen different ingredients.”

Joy Bakery proudly has a female-led team, which Peter highlights as a vital part of their identity: “This is a pure femme fatale establishment; we have no male employees here. Women in leadership roles! The entire concept centers around joy and the pride derived from crafting something that brings happiness to people.” He chuckles at how Czechs pronounce the name Joy Bakery, remarking that it adds to the fun surrounding their brand.

While Peter recognizes that his entrepreneurial spirit might tempt him to pursue further growth in the future, both he and Liudmila agree that ensuring quality remains their top priority. “Over-expanding can lead to compromises in quality,” he explains. “For the time being, our focus will be on keeping our customers satisfied at both locations.”

Liudmila adds: “A joyful bakery leads to happy staff and pleased customers, and that’s what truly matters.” She reiterates her philosophy: “Everything should develop organically, just like sourdough.”