Madinaty’s YEW Bakery Lets You In on the Dough

In a city full of secrets, YEW Urban Bakery and Speciality Coffee is an open book. No, I am being dead serious. The kitchen is perched smack in the middle of the action, so you can get a glimpse of every dough fold, every cream whisk, and every croissant puffing up like it’s auditioning for a Michelin-starred movie. 

The smell hits you first, a comforting blend of fresh baked goodness, warm butter and the aroma of freshly brewed coffee. It floats out of YEW Bakery’s open kitchen, a quiet temptation to step closer. Behind the glass, dough is molded, pastries lacquered and pâtés are pulled fresh out of the oven.

YEW began as a seed of inspiration between Ahmed El Sawy and Mostafa El Sawy, and grew into a warm, flaky slice of European charm. The idea was sparked abroad, during quiet mornings spent in cafes where the smell of fresh baked treats was as compelling as the pastry itself. “It was Ahmed’s idea,” El Sawy tells SceneEats. “We loved the concept of an open-kitchen bakery and thought, why not try it in Egypt?”

For Ahmed and Mostafa, YEW isn’t just about the food; it’s about curating an experience. “We wanted to bring something authentic, something rooted,” El Sawy explains. That’s how the bakery got its name, YEW, after a centuries-old tree with deep roots and a lofty trunk. The tree is a symbol of immortality, that’s what they hope to achieve, to create a place with longevity that connects with people- much like its namesake tree where people used to garner and celebrate blissful times.

The theme is carved into every corner once you step into YEW Bakery you’re embraced with wood and light reflective of the essence of the yew tree. Sunbeams spill through vast windows, dancing across oak furniture and pottery coffee cups. The scent of fresh croissants mingles with the rich aroma of artisanal coffee, served in vessels that feel as if they’ve been unearthed rather than bought. Even the food tells a story of grounding, presented on wooden boards that echo the warmth of the space.

This is no ordinary bakery; it’s an open-kitchen haven where every detail from the grain of the wood to the golden flake of a perfectly laminated pastry has been considered. Here, everything feels intentional, crafted with care to nurture both palate and spirit.

The concept wasn’t without its challenges. The open kitchen - a rarity in Egypt - faced skepticism from just about everyone, from head chefs to the suppliers of the equipment. “Will you just leave it open?” they’d ask. No one really understood where they were headed. “Everyone told us not to do it,” El Sawy admits. “But we believed in showing the process, in letting people connect with how their food is made.”  

And they did. From 2 AM, the YEW team starts kneading, rolling, and baking, so that by 7:30 AM, customers are greeted with racks of freshly baked Danish pastries, croissants, and their famous turkey béchamel croissant - a savoury triumph.  Now, it’s part of YEW’s charm. Customers linger, watching dough rise and pastries take shape, asking what’s fresh or what’s coming next.

YEW’s philosophy centres on quality. Ingredients are carefully sourced, with many imported to match international standards, with attempts to source locally whenever possible.

Their coffee is steeped in secrecy, roasted in-house, and crafted by partner Mohammed Saleh, Egypt’s only government-certified coffee expert (brewing and roasting) and educator. They like to joke it’s “FBI-level classified,” but the results are no laughing matter. “It’s the balance,” El Sawy explains. “Good coffee and good baked goods. That’s what’s often missing in Egypt.”

Their menu reads like a love letter to indulgence, offering over 30 bakery items alongside a drinks list that could leave even the most decisive coffee enthusiast scratching their head. From the bold iced toffee crunch to the fragrant iced saffron latte, and their signature YEW brew, each sip is a revelation. As for the baked goods themselves? They’re nothing short of showstoppers.

For Ahmed and Mostafa, YEW isn’t about quick success. It’s about building something that lasts. “We’re not chasing profit right now,” El Sawy says. “We’re focused on quality, on making something that feels special and connects with our clients.”

YEW is a reminder that sometimes, the best things in life aren’t flashy - they’re thoughtful, deliberate, and rooted in care. Every bite, every sip, every moment at YEW feels as timeless as the tree it’s named after.