We recently connected with Michelle Yu and have shared our conversation below.

Alright, Michelle thanks for taking the time to share your stories and insights with us today. What did your parents do right and how has that impacted you in your life and career?

What did your parents do right?

My parents are the founders of Shilla Bakery. They immigrated from Korea and started this business from the ground up—with no prior experience in baking or business. What they lacked in formal training, they made up for in perseverance, resilience, and an unwavering work ethic. They built something lasting through sheer determination, learning as they went, and never losing sight of the community they wanted to serve. Watching that unfold firsthand as a child shaped so much of who I am today.

Growing up, the bakery was always part of my world. I was that kid running around the store in elementary school, folding boxes or helping stock displays. By middle school, I was doing small packaging tasks, and by high school, I was working regular shifts.

What my parents did right, beyond building a business from nothing, was how they supported me in discovering my own path. During high school, my mom noticed I had started spending a lot of time watching baking and pastry videos in my room. One day, she gently asked if this was something I was truly interested in. There was no pressure, just curiosity and support. That small question became a pivotal moment for me. It opened the door to an entirely new way of thinking about my future.

Up until then, I had planned to pursue a more conventional career path. But with her encouragement, I began to explore what a career in baking and hospitality could actually look like. She helped me research schools and programs, and before long, I was enrolled in Le Cordon Bleu Paris and Dauphine University.

My parents were thrilled that I was showing interest in the industry they had poured their lives into, but what they did was give me room to explore. They supported me wholeheartedly, but never made me feel boxed into the family business. That freedom—to try different roles, work in hospitality, explore fine dining, and gain experience abroad—was essential in helping me develop a genuine passion for this field.

The decision to come back to Shilla Bakery after all those experiences was entirely my own. And that’s what makes it so meaningful. I didn’t come back out of obligation—I came back because I saw the value in what they built, and I believed I could help carry it forward in a new and meaningful way.

My parents did everything that mattered. They built a business from scratch with heart and grit. They led by example. And when it came to me, they gave me space to grow, the tools to succeed, and the quiet confidence that I could find my way back on my own terms.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Shilla Bakery is a family-owned Korean-American bakery that was first established in 1999. Our mission from the beginning has been to share the warmth, creativity, and unique flavors of Korean baked goods and desserts with our local communities. As Korean immigrants, my family wanted to introduce the rich culture of Korean baking—where craftsmanship and comfort meet—into everyday lives. Over the years, we’ve grown to multiple locations, while staying true to our roots and to our passion for quality, freshness, and hospitality.

For me personally, Shilla Bakery is more than a business—it’s a life’s journey and a legacy. I’ve continued our family’s vision while bringing my own experience and global perspective to the table. I graduated from Le Cordon Bleu Paris, where I earned diplomas in Pastry, Culinary Arts, and Boulangerie, and also studied Business and Hospitality at Dauphine University. My professional journey has taken me across the world and each place taught me something new that I’ve brought back to Shilla. Our bakery is a blend of tradition and innovation, where East meets West in both flavor and form.

We offer a wide variety of freshly baked breads, cakes, desserts, and café drinks made daily from scratch. Our menu includes not only classic Korean bakery staples—such as sweet cream buns, soboro, and red bean pastries—but also French-style pastries, modern desserts, savory sandwiches, and an extensive coffee and drink menu.

We also serve breakfast and lunch items, and seasonal favorites like bingsu (Korean shaved ice) in the summer.

I believe we have many things that sets us apart from others, Our small family owned business has gone through the tests of time and we have always kept to our main ideals. One thing we focus on is that don’t use preservatives in our baked goods and we have no plans to anytime soon. The best part of a treat is being able to taste the innocent and pure flavors and we want to ensure that although desserts and baked goods are not always on the “healthy” list, we do not add anything that does not need to be there.

I also believe our menu is uniquely Shilla—a fusion of Korean flavors, French techniques, and American creativity. We blend our own experiences into the items we offer, which makes each item we present thought out and tailored.

One of the things I’m most proud of is how Shilla has grown while staying authentic. Our Vienna location, for instance, reflects both our legacy and a new chapter— We have kept the community spirit but also adjusted to the market and what people are looking for.

I’m also incredibly proud of our team— We have so many team members who have been with us since opening in 1999 and we are so incredible blessed to have a team that has stayed with us for so long and continued the passion we have for our products and community with us.

I am so proud of what my parents were able to establish and carry on through out the years and it is truly my goal to continue their legacy for generations to come.

When you walk into Shilla Bakery, you’re not just stepping into a café—you’re entering a story. Our story. One of passion, perseverance, and pastries. We want to be part of your everyday rituals and your milestone celebrations. Whether you’re grabbing a quick coffee, ordering a cake for someone you love, or just looking for a peaceful spot to sit and enjoy a treat, we’re here for you.

How about pivoting – can you share the story of a time you’ve had to pivot?

My journey has been anything but linear, and I think that’s something a lot of people can relate to.

Back in high school, I was set on becoming a lawyer. I loved to debate, I enjoyed reading and writing, and I thought law would be the most natural fit. But somewhere along the way, with the guidance and support of my parents, I began to realize that my real passion was somewhere else—within food, creativity, and hospitality. My family has always been in the bakery business, so I grew up around it, but it took some time for me to embrace that it could be my path too.

That realization led me to pursue culinary and business school instead. I enrolled at Le Cordon Bleu Paris, where I earned diplomas in pastry, boulangerie, and cuisine, and also studied business and hospitality at Dauphine University. Even then, I had doubts. Culinary school was inspiring, but also incredibly intense. I often questioned if I had what it took, or if I was meant to take a different route entirely.

When I entered the industry, I didn’t immediately go back to my family’s business. Instead, I explored. I worked in luxury hotels and in hospitality management. I did administrative work in hotel operations. I trained and worked as a pastry chef in Michelin-starred restaurants. I stayed in the sector but kept pivoting—testing out different environments, roles, and lifestyles—trying to figure out not just what I was good at, but what truly fulfilled me.

Through all these experiences, I gathered new skills, broadened my perspective, and gained a deeper appreciation for every facet of the food and hospitality industry—from the elegance of fine dining to the precision of hotel operations to the artistry of pastry.

Eventually, I found myself drawn back to what I knew in my heart all along: Shilla. Coming back to my family’s business wasn’t a step backward—it was a full-circle moment. I returned with clarity, conviction, and a wealth of experience that I now use to shape Shilla’s future. I brought with me the lessons of the world-class kitchens, the discipline of hospitality operations, and the creativity sparked by my travels—all to help elevate and evolve our bakery into something deeply personal and uniquely ours.

Looking back, every pivot was essential. Each step—even the uncertain ones—taught me something invaluable. And now, I see Shilla not just as a continuation of my parents’ legacy, but as the space where I get to fully express my own.

Can you tell us the story behind how you met your business partner?

For me, this question is a little different—because my business partners are actually my parents.

They’re the ones who started Shilla Bakery back in 1999, as Korean immigrants with a dream to share the warmth and comfort of Korean baked goods with their new community. I didn’t just meet them—I grew up watching them build this business from the ground up. Some of my earliest memories are of being in the kitchen, surrounded by the smell of freshly baked bread and the steady rhythm of hard work and dedication. At the time, I didn’t fully realize it, but I was absorbing their values every step of the way.

Now, years later, I have the incredible privilege of running Shilla alongside them. While they laid the foundation, I’ve stepped into the role of carrying that legacy forward—bringing my own experiences and perspective into the mix. A I returned not just to help run the bakery, but to grow it—with fresh eyes and renewed purpose.

What’s been most meaningful is how our dynamic has evolved. I’m no longer just their daughter—I’m their business partner. And that shift has given me a much deeper appreciation for all they’ve built. I now understand the sacrifices they made, the decisions they struggled with, and the quiet strength it takes to keep a small business going through thick and thin. At the same time, they’ve embraced my ideas and trusted me to take the business into new directions—whether it’s opening a new location, modernizing operations, or evolving our menu to blend tradition with innovation.

It’s a unique kind of partnership—rooted in love, trust, and generational wisdom. There are certainly challenges in working with family, but I wouldn’t trade it for anything. We don’t just run a bakery together; we share a mission, a legacy, and a dream that continues to grow with each new customer who walks through our doors.

Contact Info:

• Website: https://www.shillabakeryusa.com
• Instagram: @shillabakery / @shillabakeryvienna
• Facebook: Shilla Bakery & Cafe