Where the Wild Meets Sourdough

Have you ever wondered why our bakery is called Wild Breads?   

The answer is in the name - we work with as many seasonal wild ingredients as possible, working to bring wild food closer to the community.

Humans have foraged for millenia, but in recent years with the rise of industrialisation and supermarkets many have lost the connection with food in its purest most natural form. Our forests and fields are bursting with wild edibles and medicinal herbs, and knowing how to identify and use them is so beneficial.

We understand that not everyone wants to or can forage, so we've made it our mission to make wild food available to more people through our baking and education.

Working with the seasons is an integral part of our process, and you can find breads and pastries made with the likes of nettles, wild garlic, elderflower, mugwort, dandelions, magnolia, lilac, rosehips, hawthorn, elderberries, blackberries, wild mushrooms, pine and so much more!

Read on to find out more about the most common wild edibles we use in our bakery:

Why forage?

There are million reasons why foraging is beneficial to us. Wild food is free from pesticides, and, if foraged from the correct locations - from pollution.

Gathering wild edibles involves gentle movement, breathing fresh air, and spending time in nature which calms our minds and our bodies.

Foraged foods are usually rich in vitamins, minerals and antioxidants that mass-produced fruit and vegetables sadly lack.

Learn to forage with us

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Wild Greens

Plants like nettles, wild garlic, fat hen, garlic mustard, dandelions, and more are wonderfully nutritious, and equally delicious. We include them in bread, focaccias and scones.

Our Rye&Nettle sourdough was awarded a Bronze Medal in Britain's Best Loaf 2026 and we're so proud that one of our wild breads got such recognition!

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Wild Edible Flowers

Think lilac, dandelion, magnolia, pineapple weed and chamomile, lavender and elderflower.. and so much more! The wild provides us with an abundance of ever-so-fragrant wild blossoms and we add them to cookies and scones. They are also perfect for wild lemonades!

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Berries and fruit

Blackberries, raspberries, plums, damsons, slows, apples, hawthorn, rosehip - the list is endless. Late summer wild fruits are packed full of antioxidants like polyphenols, and not a single persticide in sight!

We always forage responsibly and leave plenty of fruit for the wildlife.