What are the opening hours?

Tuesday 10:30am - 4pm Wednesday 10:30am - 4pm Thursday 10:30am - 4pm Friday 10:30am - 4pm Saturday 9am - 4:30pm Sunday 10am - 4pm

http://www.wildcraftbakery.com/

Wildcraft Bakery, 6-10 Green Road, Leeds (2026)

28/03/2026

It has been such a huge week and as weird as it feels to be baking in my home kitchen again, it also feels...right.

On Sunday, we took the kids to the bakehouse one last time. None of my girls remember a life before Wildcraft. Rayyan was 18 months when it moved into Unit 13, and Nadia and Norah have grown up in that warehouse. So, walking the space that had held so much of our life was so hard. They told stories we’d forgotten and cried while we held them.

On Monday, I handed over the keys, and the doors closed on Wildcraft as it was.

Now it’s Friday, and I’m standing in my kitchen.
A radically different space in which to try and remember how to bake like this again.

The oven is too small, the heat is uneven and everything feels weird.

But today… I made focaccia.

Nothing fancy, just a simple herb and salt crusted slab. I went back to basics and tweaked the recipe, and it was honestly the most beautiful focaccia I’ve had in years.

Crisp, soft, salty and warm. I couldn't even wait for it to cool down completely before cutting fingers off it to dip in a tiny bowl of balsamic vinegar and olive oil. My whole house smells divine!

Maybe this is how it begins again? Smaller, simpler...but still full of magic ✨

And it reminded me of something important. Wildcraft was never the building. It was always this! The creativity, the intuition and the refusal to settle for average bread.

It is really starting to feel real now. That this is the beginning of something new. And Im looking forward to seeing what it grows into!

If you want to be part of it, the GoFundMe to turn my garage into a microbakery is still going and the link is in the bio. Every little helps! 💛

20/03/2026

We’ve been taught that customers want abundant shelves, but is that actually true?

When Wildcraft opened, I was baking everything myself, and we would frequently sell out. But then the reviews started coming in…

People saying they had driven hours to visit us, only to find we had hardly anything left

They wanted full displays, consistent products, always enough stock, so no one was ever disappointed. So we delivered! And it worked… on the surface. But behind the scenes? It created a constant, exhausting cycle:

Bake more → sell some → waste the rest
Bake less → disappoint customers → feel like I’m failing

There was no winning. Over time, the light inside me started to dim. When I repeatedly experienced that:

effort → waste
care → loss
creation → disappointment

My nervous system learned that trying isn’t safe and putting energy in doesn’t pay off. But I had to keep going anyway. The result? Extreme burnout, and something called “learned futility”

The truth is, I can’t build anything while I’m still in that space, so starting again means things have to change

The bakery I build now will need to be:

✨ Smaller — I’ll be the only baker
✨ Slower — so I can rebuild my capacity sustainably
✨ Different — because I can’t (and won’t) work the way I used to

I need to work smarter, because working harder isn’t an option anymore. So which of these would you choose?

✨ Pre-orders
You order in advance → I bake exactly what’s needed → no waste

Or

✨ Stocking Bolt & Bean
I bake a selection → take it down → and whatever sells, sells. But I would need to bake more, because I will only be paid wholesale prices

One of these options protects me, but sacrifices convenience. The other creates that spontaneous “bakery experience", but risks waste

So I want to ask you, honestly:

👉 How do you really like to buy your bakes?
👉 Would you pre-order if it meant better quality and less waste?
👉 Or do you want to walk in and choose on the day?

I don’t want to recreate Wildcraft as it was.
I want to build something entirely new 🔥🥖

This time round, I want to build it with you

PS: If you’d like to support the rebuild financially, you can do so here: https://gofund.me/641b3d369

18/03/2026

I was told I was running my business wrong…so I listened. I was told to prioritise consistency over innovation, and I think that’s what killed Wildcraft’s spark. But what do *you* think? 👀

Your responses to my last question (Flavour vs. Inclusivity) honestly blew my mind (thank you!)… so I’m back with another one.

When I started Wildcraft, it was pure creativity. New bakes all the time. No fixed menu. Just flow ✨

That’s what made it special for me, and my customers felt it too! That spark of excitement grew into something extraordinary.

By the time I moved out of my dining room and into Unit 13, there were only 2 things you could rely on: our sprouted buckwheat loaves and *some* version of a whoopie pie.

Everything else? Constantly changing! It was hard work… but it was exciting and I loved every minute of it.

But over and over again, I was told I needed to do things “properly”. Standardise everything. Be consistent. Give customers the same thing every time.

It’s how “real” businesses are run… right?

Except I’m AuDHD, and I didn’t understand yet that I *can’t* work like everyone else!

Because I don’t create from structure.
I create from momentum. I need to ride the enthusiasm train until I've *made* the thing first…then systems need to be built around something tangible.

Innovation is play, and play is what makes everything possible for me!

Instead, I got stuck in the “shoulds”, and slowly, those buried the "coulds" that I loved under a mountain of shame and overwhelm.

It was never the baking that was hard, it was everything around it!

Now I’m starting again with my microbakery…and I want to do things differently.

So tell me, what's more important:

✨ Innovation: new things, surprises, seasonal drops

OR

🧁 Consistency: knowing your favourite is always there?

Or is there a balance?

Tell me if I’m wrong… but I’m starting to think consistency might be the enemy of creativity.
P.S. We’re at 35% of the microbakery fund 💛 link in bio and below if you want to support this new chapter! https://gofund.me/8c75f65fb
PPS: The Empienada experiments are still ongoing! The filling for this one was amazing, but the pastry was too chewy. 🙈

15/03/2026

Unpopular opinion: Trying to minimise allergens might have been one of my biggest mistakes with Wildcraft.

When I first started, the only rule was 100% gluten free. That was the whole point! I wanted to create a place where coeliacs could come along and eat anything without worrying. Beyond that one rule, my creativity was completely unrestrained. Butter, eggs, peanuts, dairy, or whatever else the recipe needed to make it taste incredible was on the menu. And honestly? It was pretty awesome!

But as I got to know our community, the more aware I became of all the different dietary needs people had. So I started trying to make it so that everyone could eat everything. It came from a good place of my never wanting anyone to feel left out. But baking is chemistry, and every ingredient you remove changes the final result. Sometimes, a swap is easy! Butter to a dairy-free alternative? Often fine!

But when you start removing gluten, dairy, AND eggs, things get a lot harder. Texture, structure, and flavour all change, and sometimes, the results become unpredictable.

A really good example is our chocolate chip cookies. The original recipe wasn’t vegan. They were dairy-free, but they still had egg and they were incredible. Crisp on the edges, soft in the middle, chewy and rich... exactly what a cookie should be! When I removed the egg to make them allergen-free, they were still good… but they just weren’t the same.

At the time, I believed that making something everyone could eat was more important than making something as delicious as it could possibly be.

Looking back now, I’m not sure that was always the right call?

Wildcraft was always about one promise above all else: no gluten, ever. That part will never change.

But beyond that? I don't know! Maybe the real magic is giving each bake the ingredients it actually needs to be its best, and make my peace with the fact that I won't be able to meet everyone's dietary needs.

But what do you think?

PS: If you'd like to help me begin again and you've not yet donated to the GoFundMe to help me convert my garage into a microbakery, it's still running and you can do so here: https://gofund.me/8444b9743 . Thank you!

12/03/2026

🥟 Introducing… the Em-Pie-nada! 🥧

I’ve been slightly obsessed with Empanadas lately. I've tried Colombian ones, Argentinian ones and Mexican ones so far, and honestly, I love them all!

And of course, living in Yorkshire, my brain immediately went:
“What if I made them… but pie?”

So here we are, having now tried a pulled beef & potato one, a cheese one and of course...a pudding version! This particular one is filled with Apple and Blueberry pie filling, then rolled in vanilla bean sugar, which I’m fairly confident is not traditional anywhere in the world. So, in the interest of honesty (and avoiding accusations of terrible cultural appropriation 😅) I think we’ll call these:

✨ Em-Pie-Nadas ✨

Little handheld Deep-fried & Crispy parcels of deliciousness. They remind me of the McDonald's Apple Pies from back when kid-Mina didn't know gluten was the enemy. They're the kind of thing you pick up thinking “I’ll just have one” and then mysteriously three have vanished. 🙈 I think the biggest shock of all was when Nadia polished off 2 of the cheese ones then came back for apple pie ones! This might not seem like a big deal, but we're talking about an autistic child who will only eat 9 beige foods that aren't cereal.

Honestly, this is exactly the sort of thing I miss most about the early days of Wildcraft Bakery! Being able to make strange, joyful experimental bakes and then immediately shove them into customers’ hands and say “try this!”

Maybe the micro-bakery needs Em-Pie-Nadas on the menu…but first we need a microbakery!

If you want to live in a world where Em-Pie-Nadas are a regular occurrence, you can help make the micro-bakery happen.

The GoFundMe link is https://gofund.me/8444b9743 and every little bit helps get flour on the bench and the oven back on. 🥟🔥

And if you've got ideas of fillings I should try, comment below! I'm now pondering a Samosa version! 🤤

09/03/2026

Something amazing happened yesterday… we’ve passed 30% of our funding target! 🎉 Thank you to everyone who has shared our posts, donated to our GoFundMe, or left such wonderful words of encouragement. It truly means so much!

While we continue fundraising, I’ve been putting a lot of thought into how to structure the new microbakery so it has strong foundations from the very beginning.

One of the realities of burnout is how deeply it affects your ability to be consistently productive. So, one of the opportunities in building this microbakery is in the ways it will help me continue to grow my capacity again.

When every task feels like it might push you over the edge, and every time you start something you’re not sure if you’ll have the energy to finish it, the temptation is to shrink. Over time, I found myself doing less and less. Not because I wanted to, but because I couldn’t do more. And then the fear of not finishing things, and the shame of letting my team down, locked me into a cycle where I just kept becoming smaller and smaller.

Eventually, the doubts crept in, and somewhere along the way, I forgot who I was and what I was capable of. Which is why I'm so excited about what a beautiful opportunity this microbakery project will be!

I’ve decided to give myself time to play before starting production in any big way. To experiment and rebuild my rhythms, while reconnecting with my customers and the joy of baking again.

If you’d like to be part of helping this next chapter take shape, you can support the project here:
https://gofund.me/6a5c4902f

Even small contributions really do make a difference. A few pounds helps buy ingredients for recipe testing, a little more helps build the small workspace I need to get started again, and every share helps the story reach someone new. Thank you for being part of helping us rise again. 💛

08/03/2026

What's the connection between Wildcraft and Bolt & Bean? Let me explain! Back in 2022, Arkwrights in Meanwood was about to be closed down, and my tool-loving husband hatched a plan to save the hardware shop. He asked his mum if she would provide the funding, and he would run it.

When it became clear that Wildcraft's cafe would be closing, Peter knew the gluten-free community would suddenly lose access to the bakes they rely on. He saw an opportunity to strengthen Meanwood Hardware, so it could keep going once costs go up this April. That’s how Bolt & Bean came about!

The idea was simple: create a place where Wildcraft bakes could be enjoyed in an allergen-friendly space and the café team could continue working, even though the original Wildcraft site was closing. But now, all of that is in jeopardy.

It’s really important that we continue supporting Bolt & Bean, because keeping that space alive means the gluten-free community in Meanwood still has somewhere to go. Most importantly for me though, is that once my microbakery is up and running, Bolt & Bean will be where you’ll be able to find my bakes again. It is the only outlet that will allow me to build up my baking capacity slowly, without the pressure of supply contracts that can be ended without notice. Sadly, this is a very real part of being a wholesale bakery. Over the years, we had so many customers suddenly switch suppliers with no notice whatsoever, and there would be nothing Wildcraft could do about it. That's not a risk that my nervous system can handle right now!

I’m working to rebuild from scratch, after a long battle with burnout. And that means that I need room to be creative and try new things. If you’d like to help make that possible, the best way you can support us is by contributing to the GoFundMe for the microbakery (https://gofund.me/e440fb49e), share our posts, follow Bolt & Bean's socials ( or Bolt and Bean Cafe ) and pop in for a coffee or some light bulbs when you can! Every little bit genuinely helps keep this next chapter moving forward.

08/03/2026

What is the connection between Wildcraft and Bolt & Bean? A few people have asked, so I made this video to explain!

Basically, Wildcraft used to retail from the café premises in Meanwood. When it became clear that the original Wildcraft site would be closing, we didn’t want the gluten-free community to suddenly lose access to the bakes they rely on.

Around that time, Peter and his mum, who own Meanwood Hardware, were already thinking about how the space could evolve and bring something new to the area. That’s how Bolt & Bean came about.

The idea was simple: create a place where Wildcraft bakes could still be sold and the café team could continue working, even though the original Wildcraft site was closing.

So Bolt & Bean is owned by Peter and his mum, and Wildcraft supplied the gluten-free food. It meant the Wildcraft team kept their jobs and our coeliac customers still had somewhere safe to eat.

It’s really important that we continue supporting Bolt & Bean, because keeping that space alive means the gluten-free community in Meanwood still has somewhere to go. And more importantly, Bolt & Bean is a vital part of making the microbakery plan viable. Once that is up and running, Bolt & Bean will be where you’ll be able to find my bakes again!
Right now I’m working to rebuild from scratch, and if you’d like to help make that possible, you can support the project by contributing to the GoFundMe for the microbakery at https://gofund.me/e440fb49e

Every share, visit to Bolt & Bean, and donation genuinely helps keep this next chapter moving forward. ❤️

07/03/2026

If you loved Wildcraft, please read this!! Bolt & Bean are a 100% gluten-free café in Meanwood, created as a collaboration between Wildcraft Bakery and Meanwood Hardware, and now they urgently need your help!

When we were negotiating the sale of the original Wildcraft premises in Meanwood, we knew our customers (especially those in the coeliac community), would still need somewhere safe to go for cakes, bread and treats.

So Peter’s mum (majority owner of the hardware shop) and her team stepped up in an incredible way.

Not only did they give a home to my entire café team (meaning I didn’t have to make any of them redundant), they also committed to keeping the space 100% gluten-free. They are the last place where you can still buy Wildcraft whoopies, cookies and cupcakes, and they’ve brought in other local suppliers so the café can continue serving the gluten-free community safely.

But now we have a problem.

Since news started spreading that Wildcraft has closed, sales at Bolt & Bean have dropped dramatically. Every day this week, they’ve struggled to even reach £200 in sales.

If things continue this way, Bolt & Bean may also have to close, which would mean losing another independent local business and a vital safe space for the gluten-free community.

And there’s another reason this matters to me personally.

Bolt & Bean have already agreed that when I start producing again from my new microbakery, they will stock my bakes. Even if all I can send them at first is a single batch of cookies. They’ve committed to supporting me while I rebuild, and that support is creating enough safety for me to take this leap of faith and begin again.

Without that support, the new bakery will struggle to get off the ground, and it will only be a matter of time before my new bakery also has to close. It goes without saying that this would annihilate me at this point!

So, if you’ve ever supported Wildcraft, please support them too!

☕ Go grab a coffee or cake at Bolt & Bean and follow their socials on Facebook Bolt and Bean Cafe and Insta
📣 Tell your gluten-free friends about them
🔁 Share this post so more people know they’re open!

06/03/2026

“How many times is too many times to ask for funding?” Someone left this question under my last post, and it really made me pause.

It brought up a lot of thoughts and feelings for me about the whole idea of asking for help. About whether sometimes we ask for help to keep going, when what we actually need is help to stop. About where I might have gone wrong in the past when asking for support, what I might have done differently and what I have gained.

And most of all, it made me think about where I go from here!

I’ve shared some honest reflections in the video below. If you have a moment to watch it, and let me know what you think, I’d really appreciate it. I would like the opportunity to have a conversation about this with you all!

And if, after watching, you’d still like to support me in building something new, you can do so here:
https://gofund.me/6a5c4902f

Every little bit truly helps.

Thank you. 🙏

02/03/2026

After growing the business from just me in my dining room to a team of 24, the thought of going back to being just me again and baking at home, is a little scary, but also exciting! The GoFundMe is still going to help us raise the funds to open the microbakery (please donate if you haven't already @ https://www.gofundme.com/f/support-my-family-to-open-a-microbakery). In the meantime, I've been doing a lot of thinking about exactly how I want to run the business this time round and poring over old photos of Wildcraft's beginnings.

The thing that struck me over and over again when looking at those photos is just how meticulous I was about every single step of the process with my bakes. But more than that, is just how unbelievably creative and experimental I was.

Would you believe that this flavour of whoopie pies was Nettle and Sherbet Lemon? I started with foraging for the nettles, blanched and pureed them then incorporated them into the batter before baking to give them this unbelievable hue! Then paired the grassy-sweet flavour of the cakes with a sharp and zingy lemon buttercream. It was a totally crazy flavour combo, but oh my goodness it was amazing!

I can't promise Nettle and Sherbet Lemon whoopie pies, but I am so, so excited to move back into a space where creativity and joy will also be able to dictate my decisions and not just the bottom line!

Wildcraft Bakery

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Tuesday	10:30am - 4pm
Wednesday	10:30am - 4pm
Thursday	10:30am - 4pm
Friday	10:30am - 4pm
Saturday	9am - 4:30pm
Sunday	10am - 4pm