Wild Wheat Bakery

Our Breads

The Monthly Special

Wild Wheat's monthly specials will return in February 2019.

Special

The December Special 2018

Oat & Chia Sourdough

Now in its ninth year and boasting 70 different flavours in the repertoire, Wild Wheat’s monthly special will return in February.  Every month our bakers come up with a new loaf to delight and challenge the tastebuds. 

Our first monthly special, the Spelt Sourdough back in June 2011, proved so popular it joined our permanent menu.  The Rye & Currant Sourdough, Monster Miche and Kibbled Wholewheat Sourdough are also monthly specials which have become permanent fixtures.

Last year the Oat & Chia Sourdough was one of our best sellers as was the Sultana, Fennel & Maple Loaf.  What will next year bring?

Keep informed of the monthly special on our website, Facebook, Instagram and by signing up to our monthly newsletter. 

Checkout our awesome range of breads below:

Sourdoughs

Seeded Sourdough Spelt Sourdough Loaf White Sourdough Wholemeal Sourdough

Seeded Sourdough

Spelt Sourdough Loaf

White Sourdough

Wholemeal Sourdough

       
Rosemary Sourdough Potato Sourdough Country Sourdough Walnut and Raisin Loaf

Rosemary Sourdough

Potato Sourdough

Country Sourdough

Walnut and Raisin Loaf

       
Caraway Rye Sourdough Kumara Sourdough
NZ Food Logo
 

Caraway Rye Sourdough

Kumara Sourdough

   

International

Ciabatta Turkish Pide French Stick Focaccia

Ciabatta

Turkish Pide

French Stick

Focaccia

       
Croissant Bagels Puglia Brioche

Croissant

Bagels

Puglia

Brioche

       

Speciality Breads

Mixed Grain White Wholemeal tin loaves Hamburger Bun English Muffins

Mixed Grain

White & Wholemeal tin loaves

Hamburger Bun

English Muffins

       
Walnut Olive Gluten Free Loaf Fruit Bread

Walnut

Olive

Rice Flour Loaf

Fruit Bread

 

Storage Tip

Our breads contain no additives or preservatives so will not keep in a manner people may be accustomed to with more commercially made products.
However, with the use of long fermenting techniques and naturally-made starters, the breads will still keep well for at least 2-4 days. Reheated or toasted, it will be as good as fresh. We recommend simply keeping bread wrapped in a tea towel. You can wrap it in tin foil or glad wrap® and freeze it for upwards of a month. Definitely reheat it after thawing, or if wrapped in tin foil, whole loaves can go back into the oven after being slightly thawed. Try cooking at around 200 degrees for 15-20 min, depending on the size of the loaf, with the tin foil on. Unwrap and serve.
Trial a few cooking times first as these will definitely vary given the size and style of the loaf.