Looking at Wild Bakery’s shelves of crusty sourdough loaves, it’s hard to believe husband-and-wife team Daragh and Trish Grier (who also own Baker St) are completely self-taught.
What started as a curiosity about fermentation and improving their family’s health became a farmers’ market stall. Wild Bakery was born soon after. The former commercial kitchen storeroom is a tiny space stuffed with baked goods. It’s a cosy beacon for locals, who often stumble in at the crack of dawn for their daily bread.
There’s a large range of naturally fermented sourdough breads available, with hard-to-find rye and 100 percent spelt versions among the many seeded and nut-studded varieties.
On the shelves you’ll spot loaves named for the Grier children. Daughter Hannah is a bounteous country-style loaf with a dark crust and soft interior, while son Angus is represented by a sesame-seed sourdough.
Locally roasted Pound Coffee is available for takeaway, the perfect accompaniment to the display overflowing with sweets and quiches. The bienenstich German vanilla slice and caramel tart are top picks, while kids will love the bakery’s iconic gingerbread men.
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