The conventional baker’s yeast, Saccharomyces cerevisiae , is an indispensable baking workhorse of all times. Its monopoly coupled to its major drawbacks such as streamlined carbon substrate utilisation base and a poor ability to withstand a number of baking associated stresses prompt the need to search for alternative yeasts to leaven bread in the era of increasingly complex consumer lifestyles. Our previous work identified the inefficient baking attributes of Wickerhamomyces subpelliculosus and Kazachstania gamospora as well as preliminarily observations of improving fermentative capacity of potential alternative baker’s yeasts using evolutionary engineering. Here we report the characterisation and improvement in baking traits in five out of six independently evolved lines incubated for longer time and passaged for at least 60 cycles relative to their parental strains as well as the conventional baker’s yeast. In addition, evolved clones produced bread with a higher loaf volume when compared to bread baked with either ancestral strain or the control conventional baker’s yeast. Remarkably, our approach improved the yeasts’ ability to withstand baking associated stresses, a key baking trait exhibited poorly in both the conventional baker’s yeast and their ancestral strains. W. subpelliculosus evolved the best characteristics attractive for alternative baker’s yeasts as compared to the evolved K. gamospora strains. These results demonstrate the robustness of evolutionary engineering in development of alternative baker’s yeasts.