Wilder Bread is a community-supported micro bakery* started in fall 2019 by Greenman cofounder Rachel Bullock-Brockway. Bread is available weekly for Friday or Saturday pick up between 1pm-3pm at Greenman on 24; orders must be placed by Wednesday 9pm. If you cannot make either pick up window, we may be able to arrange a different pick up time so please don’t hesitate to ask.

All of my bread is made using natural leavening (also known as sourdough) and fresh, stone-milled flours with an emphasis on heirloom grains. When making sourdough bread, the long fermentation period allows the wild yeast and companion bacteria present in the natural leaven to pre-digest some of the proteins and carbohydrates in the flour. This process results in a flavorful, nutritious, more digestible bread. B vitamins and various minerals in the flour are more readily absorbed by our bodies after fermentation. Additionally, many people who suffer gluten-intolerance (though not those with celiac disease) find that they can enjoy sourdough bread without issue, since the friendly bacteria haven broken down the gluten into a more readily digest able form. The acidity from the fermentation also gives sourdough bread it’s characteristic tang, as well as acting as a natural preservative. 

I source my fresh flour from millers that process grains in the traditional manner, using stones to slowly grind whole grains at low temperature. This technique boosts the nutritional profile of the flour as the oil-and-nutrient filled germ and bran is included in the finished product. This is in contrast to most commercially processed flour which has the germ and bran removed before processing, with nutrients and minerals adding back afterwards to “enrich” the flour. Additionally, stone-milling allows for the full flavor of each varietal to shine through in the finished baked goods. 

*a community supported bakery (or CSB), like community-supported agriculture (CSA), sells goods through subscription or pre-order only. This eliminates the food waste common in traditional bakeries, which allows me to offer a premium product at a competitive price.