From Vršovice to Karlín - Joy Bakery Opens Second Location

Known for its handcrafted bread and pastries made with locally-sourced ingredients and no additives, Joy Bakery continues to grow while staying true to its philosophy of quality, authenticity… and joy.

The original shop in Vršovice was described by the co-owner Liudmila as “a small baby” that grew into “a nice teenager saying, ‘I want to be free and go out.'”

This growth prompted the search for a new location. Two real estate agents and six months of searching later, Liudmila found the perfect spot in Karlín (Urxova 436/10): a former bakery that felt right from the start. “We didn’t even advertise,” she recalls. “We just opened the doors and said, ‘Hello, we’re here!’ People came back and brought more people.”

Her partner, Peter, originally from Denmark, explains that the decision to expand was driven by both demand and practicality: “Since we reached our production limit at our original location, we either needed to move production to get more space or stay where we were. Customers kept asking if we’d open in Karlín, so we decided to find a place where we could expand production and open a second store.”

Despite expanding, Joy Bakery remains committed to using high-quality ingredients such as Belgian chocolate, French butter, and flour from local mills. Liudmila emphasizes: “Everything is baked fresh daily. People like it, we’ve been open for two months now, and it’s going well.”

Peter highlights their approach: “All our products have differences. If you look at the croissants in the display stand, they aren’t exactly the same because everything is handmade. No shortcuts or cheating.”

Opening a new bakery came with its challenges. Liudmila shares: “It’s never easy-peasy; there are always challenges. We had to give the place our Joy Bakery theme with colors, splashes, and a childish look. We’re also slowly working on reconstructions to expand production.”

Liudmila highlights the importance of finding passionate staff: “We need bakers and sellers who are nice to customers. I always welcome young people from universities as part-timers. It’s healthy for them to make money, socialize, and enjoy what they do.”

Joy Bakery continues to innovate with monthly special editions of baked goods. For February, they offered Valentine’s candy cakes and for Easter, they introduced Danish specialties. Liudmila collaborates with a Danish baker who joined her team last year to create these unique offerings.

Peter adds that their bread is made with only four ingredients and can stay fresh for up to five days if stored properly: “It’s healthier than supermarket bread that uses up to sixteen ingredients.”

Joy Bakery is proudly run by women, a fact Peter describes as central to its identity: “This is a pure femme fatale place, no male employees here. Women in power! The whole concept is about joy and the pride of creating something people love.” He laughs about how Czechs pronounce the name Joy Bakery, adding that it’s all part of the fun behind their brand.

While Peter acknowledges his entrepreneurial instincts might push him toward further expansion in the future, both agree that maintaining quality is their top priority. “Expanding too much can lead to compromises in quality,” he says. “For now, we’ll focus on keeping our customers happy at both locations.”

Liudmila adds: “A happy bakery means happy staff and happy customers, that’s what matters most.” She emphasizes her philosophy: “Everything should happen naturally, like sourdough.”

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