Wildflour

Our Story

Wildflour is built on a love for quality bread. We want to bring you a product that is no nonsense, additive free, honest and wholesome.

All of our bread is sourdough. Traditional long and slow fermentation for ease of digestibility and complex flavour. Nothing added to the base formula but flour water and salt as it was meant to be.

Wildflour bakery comes from humble beginnings. Originally our bread was baked in a wood-fired oven at Pompeii Pizza in the Franciscan Well, North mall, Cork City and sold out of the boot of my car. It wasn’t long before demand outgrew the shared space and I went in search of my own brick and mortar bakery. In December 2020 I found the perfect location in Innishannon to bake and retail all in one location. After months of work and, a totally overhauled building, Wildflour Bakery was ready to open in August 2021. Serving the village of Innishannon with naturally leavened bread, hand made pastries and quality coffee from the guys at Stone Valley Clonakilty.