Our delivery days are Monday – Friday. Home / Office Delivery service within a 25km radius.

    Emma learnt the art of true Parisian Patisserie at Le Petit Gateau and then went on to Aiken Hill making dessert and pastry items from scratch which allowed her to nurture and mature her passion for the craft of patisserie. Emma brings her imagination and creative flare into the kitchen and onto the plate, or more specifically, to Yardmill’s take-away kitchen cabinet.


    The world of gastronomy has appealed to Sven since his early childhood days. Sven’s ten years of travel after his apprenticeship saw him working in Michelin star restaurants across Europe, private houses in the Middle East, ski chalets in the Alps and luxury yachts throughout the world.
    Through all his experiences, Sven’s passion for high quality, sustainable and locally sourced produce became paramount to his work. Sven is an advocate for supporting local Australian farmers, minimising food miles and reducing our environmental impact. With his feet firmly on the ground in Melbourne, Sven now heads up the Yardmill kitchen, using his training in the culinary arts to create offerings that will satisfy your conscience as well as your appetite.


    Tracey Sisson, Founder and Director of Yardmill is a tragic foodie, self-confessed cook book addict and entrepreneur who is finally pursuing her love of food and quality produce with the opening of Yardmill. Tracey’s vision for Yardmill began as a local deli, situated near public transport so that commuters could drop in on their way home and collect a wholesome, healthy evening meal. While still offering deli wares from local artisan suppliers, Tracey believes she has now filled a missing piece in Melbourne’s food puzzle – a take-home store that offers good coffee and teas; and high quality yet affordable healthy home made meals suited to an array of food intolerances using locally sourced produce. Tracey hopes to inspire and encourage others to embrace change, follow their passion and live life to the fullest by doing something you love. After all, that’s what life is all about.


    After realising the corporate suit and tie combo just wasn’t for her, Catherine gave into her real passion, baking. Catherine studied patisserie at Le Cordon Bleuwhile completing work experience at well-known French restaurant, Baroque in Sydney. She then went on to work at a number of well-respected establishments including The Pavillion, Patisse and Central Baking Depot.Beckoned by Melbourne’s world-respected food scene, Catherine made the move to the city’s premium sweet studio, Burch &Purchese. Catherine loves to be in the heart of the action when it comes to preparing food and is always keen to put her hand up to get the job done.

  • Michael Titmuss
    Sous Chef

    Michael Titmuss has joined us as our Sous Chef. Michael started his working life as a ceramic artist in Sydney before his desire to work with good food drew him to re-train in Melbourne. An avid home cook, Michael is inspired by exotic cultural traditions and sees his approach to food as an extension to his art making.

  • Bernadette Barakat
    Front of House Manager

    Bernadette Barakat has owned her own patisserie and won national barista competitions. Having joined the YARDMILL Family, she has fond memories of breathing in the aroma of her mother’s traditional Lebanese meals and freshly brewed coffee. New to Melbourne, Bernadette’s thrilled to be immersing herself in Melbourne’s exciting “foodie” playground.

  • Anna Metheral
    Catering & Events Co-ordinator

    South Australia’s Anna Meathrel relocated to Melbourne last year and has always loved cooking and entertaining. After working as a chef in catering and events, Anna decided to change direction. She now works in a front-of-house role helping YARDMILL customers plan their menus and special events. Say hi to Anna the next time you’re in!