Wildhearth Bakery

Wildhearth Bakery We are a wholesale bakery specialising in wood-fired sourdough bread and pastries

If you’re 16 or over and looking for part time work on weekday evenings here in Comrie, email or DM us. Normal hours ar...
21/08/2026

If you’re 16 or over and looking for part time work on weekday evenings here in Comrie, email or DM us. Normal hours are 7-10pm. We’re a friendly bunch 😊

A wee update on our rye flour following the winding down of Scotland The Bread milling operations. We are now sourcing ...
15/08/2026

A wee update on our rye flour following the winding down of Scotland The Bread milling operations. We are now sourcing 100% wholemeal rye flour from Lapwings community mill who have taken on some equipment from Scotland The Bread and are milling the same rye grain organically grown on Balcaskie Estate. This guy, our Rustic French Country, uses 5% rye. In the next wee while I’ll post a photo of our Swiss Highland Rye made exclusively with wholemeal rye (with a trace amount of wheat from an earlier starter build). Effectively, it’s business as usual on the rye front! 😊🌾❤️

Coming soon to a Wild Hearth stockist near you. Earlier in the week, we trialled some incredible berries from our frien...
15/08/2026

Coming soon to a Wild Hearth stockist near you. Earlier in the week, we trialled some incredible berries from our friends at The Barrie Box Farm Shop in Blairgowrie, and will be switching out blueberries for this cornucopia of raspberries, strawberries, and blackberries in the next couple of weeks. In a break from tradition, we haven’t offered rhubarb this year, because some of our customers are living with generational trauma from overconsumption from their grandparents’ allotments. Rhubarb lovers, I share your sadness but I have a feeling mixed berry might hit the spot 🎯🍓❤️ 🥐🥐🥐

These babies. 95% Yorkshire Organic Millers 85% extraction, 5% Scotland The Bread wholemeal rye. Sadly, Scotland The B...
04/07/2026

These babies. 95% Yorkshire Organic Millers 85% extraction, 5% Scotland The Bread wholemeal rye. Sadly, Scotland The Bread are stopping their milling operation so we’ll be using the last of their flour over the next few weeks. But fear not, we’ve lined up another source of Scottish wholemeal rye flour for our rustic French country and Swiss Highland Rye. More on that shortly…

When you work exclusively with organic flours, in this case stoneground wholemeal from Yorkshire Organic Millers, and yo...
22/06/2026

When you work exclusively with organic flours, in this case stoneground wholemeal from Yorkshire Organic Millers, and you’re juggling all those variables of time, temperature, dough development, ambient proof with the prevailing weather on the day, shaping etc etc etc…variability is inevitable. You can lock down processes to achieve more consistency and uniformity but that so often compromises flavour and character.

To me, this 100% stoneground wholemeal loaf is a 10/10 — it had incredible volume and softness, the flavour was 👌👌👌, and it was still delicious and soft when I ate the last slice on day 7, having spent all that time in a paper bag on my kitchen counter. Being absolutely honest, I feel like I understand maybe half of the variables that led to that outstanding result on the day. We live and learn, huh?

The team at WILDHEARTH didn’t arrive by the same route. Different backgrounds, different experiences, different reasons ...
18/06/2026

The team at WILDHEARTH didn’t arrive by the same route. Different backgrounds, different experiences, different reasons for ending up in a bakery in Comrie. 

What brings them together isn’t where they started. It’s a genuine love for what they do and the standard they hold themselves to.

It’s hard work but it’s also a good place to be. There’s humour, real friendships, and the kind of camaraderie that builds when people rely on each other every day and actually enjoy doing it. A culture where people are respected, supported, and given the room to learn properly.

And then there’s Comrie itself. For many on the team, living and working here is a big part of why they stay. It’s a genuinely good place to build a life around a craft you care about. A full-time baking role at Wildhearth consists of four 10-hour daytime weekday shifts, which leaves time for recreation, friends, and family.

We’re growing, and we’re looking for more people like this. If that sounds like the kind of team you’d want to be part of, we’d like to hear from you.

Interested in joining the WILDHEARTH team? Email [email protected] or DM us to apply.

The bread is only part of the story.Behind every WILDHEARTH loaf is a team of people who each played their part in makin...
09/06/2026

The bread is only part of the story.

Behind every WILDHEARTH loaf is a team of people who each played their part in making it right. The bakers. The packers. The drivers. The people in ops keep everything moving behind the scenes. Every role matters because every part of the process affects what goes out the door.

What holds them together isn’t just the work. They look out for each other, have a laugh, work hard, and they care about the bread, about the standards, and about the people standing next to them.

In a small town like Comrie, that kind of team becomes something more than just colleagues. These are the people who keep WILDHEARTH moving.

Interested in joining the WILDHEARTH team? Email [email protected] or DM us to apply.

06/06/2026

When every single loaf and every single pastry is perfect 👌 👌👌. Morning Perth! We’re ready for you 😊😊😊

05/06/2026

***Could you be our next baker?***

Most people who work in food never get close to this level of knowledge. Working at Wildhearth is a real opportunity.

John has spent decades doing the thing most bakeries won’t — true wild fermentation, from field to loaf, at scale, without shortcuts. It’s why the chefs and hospitality partners who know bread best trust Wildhearth.

Working here means being inside that knowledge every day. You learn by doing, watching, asking questions and getting things wrong before you get them right. John and the team are generous with what they know — it’s a place where people are genuinely invested in your improvement.

And it all happens in Comrie. Which, once you’ve been, makes a lot of sense.

If you want to learn a rewarding craft from people who take real sourdough seriously, we’d love to hear from you.

Interested in joining the Wildhearth team? Email [email protected] or DM us with a short note about yourself and why this interests you.you be our next baker?

We’re looking for an experienced baker who’s ready to hit the ground running.Someone who knows their way around a bakery...
01/06/2026

We’re looking for an experienced baker who’s ready to hit the ground running.

Someone who knows their way around a bakery, holds themselves to a high standard, and doesn’t need someone standing over their shoulder.

This is a short-term role, but we’re also looking for the right people to join our growing team on a more permanent basis. So if you want to treat this as a bit of a trial run, that works for us too!

It’s wood-fired sourdough, done properly, with a team that genuinely cares about the work.

Based in Comrie, Perthshire. Think mountains, rivers, and a real community. For the right person, the location alone is worth the experience! We can help with finding somewhere to stay.

Drop us a DM or email [email protected]

Address

Unit 15A Cultybraggan Camp
Comrie
PH62AB

Telephone

+447909295596

Website

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