Wild Wheat stores are about quality artisan baking. The brainchild of chef, Andrew Fearnside, the idea for Wild Wheat was born while Andrew honed his love of bread making in Europe.
The business orginally focused on baking artisan breads for restaurants, especially sourdoughs, using traditional recipes with natural ingredients, no preservatives or artificial additives. As time proved his breads popular, retail stores opened across Auckland – there are now three stores in Howick, Belmont, and the original Mt Eden shop. The factory shop in Pakuranga opened its doors to the public due to demand in 2008.
Wild Wheat’s range of sourdough bread is based on a starter from fermented apples, now over ten years old. Sound good? These breads have a lovely crusty edge and are a light, flavoursome and airy bread inside. The fermenting and baking takes time, but we know that all good things take time.
Take your time, if in Auckland, to seek out a Wild Wheat store and try one of their breads. Let us know what you think.