If you’re a fan of the soft, grainy breads at Wild Loaf in the Central Market but hanker for a fresh loaf outside the city, you’re in luck. Katharine and James Katsarelias of Wild Loaf have begun a new venture on Duthy Street.
After five years of baking alongside his father Fanis, James wanted to have more flexibility with pastry offerings. “The markets are limiting as the lease agreement only allows us to sell bread,” he says. Now, he and wife Katharine are offering simple meals, sweets and coffee from their warm family filled space. Alongside the bread, of course.
With the new project comes a push towards European baking techniques. All products use a sourdough starter as their only leavening agent; nothing pre-packaged.
“It’s not that simple, but we’re trying to constantly improve,” James says. As he strives to raise the standard, some of the recipes have been tweaked from those at Wild Loaf. There are also plenty of new additions including wheat-free spelt and rye. All of the products are created using organic ingredients and everything is made from scratch.
“We’ll go for drives through the Hills on the weekend and pick up produce and a lot of things come straight from our garden,” Katharine says. “We want to build that culture of people coming through and wanting to know what’s in things.” Much of the inspiration is drawn from peasant-style food, using whole ingredients and minimising waste.
Looking to the future, the couple hope to include a dry store. Products will be homemade and free of additives. In the meantime, stop in for a crunchy lamb sausage roll, coffee roasted by Caffee Da Mitolo and a sample of the daily special bread.