About us

After nearly 20 years in the food industry, 10 of which was spent building up a wholesale and retail patisserie (Maison Perry), my husband Daragh and I decided to take a step back from food production and focus on our growing family. We sold our business in 2008, and enjoyed 2 years of family time, before the itch to create took hold once again, and we set up a stall at 2 local farmers markets selling Christmas treats, baked in a shared commercial kitchen in O'Connor.

Little did we realise that what we expected to be a short term bit of fun, would turn into the birth of a whole new business! In the month before Christmas 2010, we had an instant following, with a loyal and vocal group of customers even petitioning one of our markets to allow us a permanent place there - and so Brioche bakery was born. The business had a strong focus on French patisserie products, and the name was a nod to Daragh's classical training as a chef and patissier.

It was during this time that our eldest daughter, Hannah, began showing signs of gluten intolerance, and we started the search for a decent bread to give to her. What we found was unpalatable, dry, tasteless loaves that we had a hard time eating ourselves, let alone feeding to a 4 year old! And while we knew that a properly fermented sourdough bread would be suitable, we just couldn't find one that we loved. The natural step for us to take was to start making our own, and with Daragh's affinity for all things edible, we began making bread at home for our family with great success. A request from the market managers at one of our farmers markets to sell the bread in our stall marked a real turning point for us - no longer was our focus only on French pastries, but now, inspired by the improvements we were seeing in Hannah's health, we were baking bread that not only tasted great but that was good for our customers.

The response from our customers was a little overwhelming. We started with a very small range of breads, which we limited to large Poilane style miche loaves, all fully fermented and much larger than any other sourdough available in Perth, and people just loved it. Time and time again, we would have a customer return to tell us that for the first time in years they could eat bread with no bloating or stomach issues, and this gave us the confidence to encourage more people to give our bread a try. Even people who had been previously on gluten free diets agreed to take home a small sample to discover whether they could eat it without complaint. And many of them could! It was a real eye-opener for us to be on the ground, really talking to these people in the markets. Even those who had no issues eating bread would return weekly, actively seeking a connection with the person who had made each loaf. 

It was from these humble beginnings that we expanded into the business that exists today. The demand for our products was strong enough for us to consider taking on a commercial kitchen of our own, and we opened our retail bakery in April 2013, in South Fremantle, changing the business name to Wild Bakery, to more accurately reflect the focus we have on wild fermentation. We continue to run our farmers market stalls on the weekends, as well as the retail store, and our expectations for the first 6 months have been far surpassed. We have a much larger range of bread and pastries, and have added traditional bakery products like pies and sausage rolls into the range - all with our own Wild influence, which includes using the best ingredients we can source, including beef from grassfed cows, biodynamic stoneground flours in many of the breads, only using butter in the pastries… You won't find any margarine in our bakery! Our mission is to provide true flavours and promote the enjoyment of real food, whilst staying in touch with our customers and adapting to their needs.

How it works

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