Who we are

Founded by Pastry Chef Marie Cris Garay and Chef Basaran Mulgan

Y’ollk Bakery brings together the art of European-style pastry and the precision of fine cooking. Their shared philosophy is simple: create honest, handcrafted food that connects people through warmth and flavor.

At Y’ollk Bakery, every pastry and dish is made from scratch with care, attention to detail, and respect for ingredients. Cris’ mastery of European pastry techniques ensures delicate, buttery, and beautifully crafted desserts, while Basaran’s culinary expertise adds balance, depth, and flavor to every creation.

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Marie Cris Garay
Co-owner & Pastry Chef

Cris didn’t grow up baking, but she grew up loving food, especially the kind made with care. Inspired by her Filipino roots and handmade family meals, she discovered her passion for pastry while studying at AACC–HCAT in Maryland. For Cris, baking isn’t just a craft. It’s freedom, joy, and the art of creating moments that feel like home.

  • I didn’t grow up baking, but I grew up loving food especially the kind made with care. Back home in the Philippines, our meals were always handmade. I didn’t realize it then, but I was learning about flavor, hospitality, and tradition every time my family gathered around the table. From warm pandesal in the morning to ube rice cakes, ensaymada, and bibngka sweet treats always held a special place. They weren’t just desserts—they were comfort and celebration.

    When I moved to Maryland, I carried those memories with me the warmth of home, the joy of sharing, and the love behind every meal. I enrolled in the Culinary Arts program at AACC–HCAT in Arnold, where I discovered my true passion for pastry. In our first baking class decorating cookies, whipping buttercream, and learning precision. I realized that this was where I belonged. I switched to the Baking and Pastry program and never looked back.

    The kitchen isn’t always easy. There are long days, early mornings, and endless repetition but also incredible moments of creativity, teamwork, and pride. Baking has its own rhythm. It teaches patience and resilience but also gives you freedom to create something meaningful with your hands.

    For me, baking is more than a craft. It’s joy, expression, and connection. It’s where I feel limitless.

    At Y’ollk Bakery, we can’t wait to share our passion, craft, and joy with you.

Basaran Mulgan
Co-owner & Chef

Born and raised in Türkiye, Chef Basaran brings refined French technique and heartfelt Turkish tradition to the kitchen. After years of experience at world-renowned restaurants, he now calls Maryland home — drawing inspiration from local farmers, seasonal ingredients, and the joy of sharing good food.

  • Born and raised in Türkiye, Chef Basaran Mulgan brings a world of flavor and experience to his kitchen. Having worked alongside world-renowned French chefs at prestigious establishments such as The Ritz-Carlton Washington, D.C., Blue by Eric Ripert in Ritz Carlton Grand Cayman, and Café Boulud in Brazilian Court Hotel West Palm Beach, he blends refined French technique with heartfelt Turkish tradition and a deep appreciation for American flavors.

    Now proudly calling Maryland home, Chef Basaran Mulgan is inspired by the region’s local farmers, producers, and seasonal ingredients. He believes deeply in the craft of scratch-made cooking and baking, honoring both simplicity and quality in every creation.

    Beyond his professional achievements, Basaran is a devoted husband and father of two daughters. He finds his greatest joy not

    only in the kitchen but in cooking for his family and friends, sharing food that brings people together. Chef Mulgan is also the owner and founder of Tombul, a premium hazelnut spread with cocoa — a reflection of his Turkish roots and lifelong passion for creating honest, flavorful, and thoughtfully made products.