Classic French bakery/patisserie, with a focus on true flavours, wild fermentation and the enjoyment of real food.
Everything we sell has been handmade by Daragh and our bakers, using traditional methods.
Our breads are naturally fermented sourdoughs, which are not "sour" in taste, and are lighter & easier to digest than many other breads - we have many gluten-intolerant customers who have had great success adding our sourdough into their diet.
There is something special about bread – it’s perfect for soaking up the juices of a wonderful meal, topping with tomato and a grinding of sea salt or lathered in butter fresh from the oven.
In a hole-in-the-wall bakery tucked away in South Fremantle, Daragh and Trish Grier create freshly baked bread, and other patisserie treats, to nourish the soul.
Wild Bakery was born from a loaf of bread lovingly created for their daughter, Hannah, who was showing signs of developing gluten intolerance.
Crisp on the outside and gloriously chewy and aerated in the centre, the bread is a naturally fermented sourdough that is easy to digest, though not gluten free.
After an overwhelming response to Hannah’s bread at their farmer’s market stall, the concept developed to include a larger range catering for a cultish following of serious foodies and health conscious alike.
With word-of-mouth the business continued to grow and the South Fremantle bakery was established in 2013.
Visit Wild Bakery in the mornings and smell the sweet aromas of coffee and loaves of bread fresh from the oven. Daragh and the bakers chat to customers as they work – to them it’s not just another loaf of bread.
FARMER'S MARKET OPENING TIMES
Subiaco Farmers Market - Saturday, 8am-noon
Growers Green Farmers Market in Beaconsfield – Sunday, 8am-noon