Est. 2014, on a windowsill
Our story
Wildroot started with one jar of starter and a stubborn idea: that good bread takes time, and that's exactly what makes it worth getting up for.
Bread that takes two days, for mornings that take two minutes
Every loaf we sell was mixed the day before yesterday. It rests in the cool room overnight, twice, while wild yeasts and bacteria do the slow work that commercial yeast rushes through. That's where the flavour comes from, the chewy open crumb, and why so many people find it easier to digest.
We mill some of our own rye and spelt, buy the rest from Upcott Farm, and bake it all on the stone floor of a wood-fired oven that took three of us and a borrowed van to move.
Doris says hello
From windowsill to two shops
- 2014
Mira feeds a jar of flour and water on her windowsill and names it Doris. Doris is still going.
- 2016
Saturday market stall: forty loaves, sold out by ten. Then eighty. Then a queue.
- 2018
A secondhand wood-fired oven, a leaky roof and the lease on 14 Mill Lane.
- 2022
Harbour Street opens with a long table, proper coffee and room for everyone's prams.
- Today
Twelve bakers, two shops, flour from a farm eleven miles away, and still the same starter.
What we care about
Local grain
Most of our flour comes from within 30 miles. We pay a fair price for it, and it tastes of somewhere.
Nothing wasted
Pre-orders mean we bake closer to what you want. Anything left goes to the community fridge by 4pm.
Good jobs
Bakers start at a real living wage, get paid training and don't work nights more than three times a week.