Wildbreads

Wildbreads 🕰️ Open 7am-7pm Thu, Fri, Sat, Sun, Mon
🛑 Closed Tue & Wed
📍 Store pickup + local Elbi/Bay delivery
📝 DM for inquiries

14/05/2026

Come by, take your time, and grab something comforting. 🤍

May 10 is Mother’s Day! To all the moms, mamas, mommies, nanays, inays, and the incredible people who love and care for ...
07/05/2026

May 10 is Mother’s Day! To all the moms, mamas, mommies, nanays, inays, and the incredible people who love and care for us like a mother — this day is for you 💐

Celebrate the mamas in your life with a box of croissants 🥐 Choose from over 10 flavors to build a box of 4 or 6. Free ribbon, card, and mini flowers until supplies last 💗

May is upon us! 💐🌸This new season (beginning April 30) we have fresh bakes, comforting favorites, and seasonal treats wa...
29/04/2026

May is upon us! 💐🌸

This new season (beginning April 30) we have fresh bakes, comforting favorites, and seasonal treats waiting for you at our little corner shop. Whether it’s a slow morning with coffee and a savory pastry or a sweet little pick-me-up in the afternoon, we’re here for you on our usual hours 💗

PS: Mother’s Day is right around the corner, don't forget to share something sweet with Mom/Mom-figures 💐💕

11/04/2026

My theory could be off. 😅

07/04/2026

It’s ironic how as soon as my pH meter broke, my bakes actually started to become acceptable.

For a long time, I let the numbers dictate my confidence.

I’ve realized that while good tools are essential for learning, they can eventually become crutches. I have to admit that’s exactly what happened to me.

Making panettone without the pH meter made me rely on things I’d stopped paying attention to—the smell of the pasta madre and the primo impasto, the tension in the dough, how it feels in my hands.

Now I know that true progress in this craft isn't just about reading the pH levels on the screen.

It’s about marrying the precision of tools with the intuition of our senses.

05/04/2026

Sometimes I get comments from people who pity me for caring too much about pH levels, or who tell me the science doesn't really matter.

Truth is, I sell panettone for a living, and most of the time, I make a pretty okay one. But pretending I have this incredibly difficult craft entirely figured out just isn't compelling to me.

I share my mistakes, the failed doughs, and the obsessing over acidity because this is the reality of my personal journey.

I would give anything to have a feed full of "perfect" panettone, but the reality is, I struggle—even after making this one thing for 6 years. The stories behind the struggles matter to me.

April is here 🌸✨ Fresh bakes, familiar favorites, and limited time specials are waiting for you this month. From slow m...
01/04/2026

April is here 🌸✨

Fresh bakes, familiar favorites, and limited time specials are waiting for you this month. From slow mornings with a savory pastry to sweet afternoon pick-me-ups, we're here for you on our usual hours be it a holiday or a regular one 💛

26/03/2026

I thought I had cracked the code. I really did.

After years of chasing that one specific crumb, I finally saw it in my own panettone, and for a second, I felt like the search was over.

Then came the last eight batches. Every single one of them failed.

Eight batches total of heartbreak.

I’m sharing this because I always tell people that the "secret" isn't in a class—it’s in the struggle.

It’s not just the recipe or the starter. It’s the convergence of everything. And right now, I’m still just trying to find where they all meet.

25/03/2026

Taking it one day at a time as we navigate these uncertain times. Immensely grateful for the love and support you continue to show our little bakery 💛

25/03/2026

The numbers don’t always tell the truth.

I’ve been chasing "textbook form" for three weeks and failing every single day. I had the elite starter and the ideal pH, but I lost my connection to the dough.

I got so caught up in a hero’s process that I forgot my own. I’m going back to my roots—to the starter that knows my hands and the process that actually helped me achieve the results I’ve spent 6 years chasing.

Lessons learned the hard way are usually the ones that stick.

Weekend incoming 🥐♥️
13/03/2026

Weekend incoming 🥐♥️

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Opening Hours

Monday 07:00 - 19:00
Thursday 07:00 - 19:00
Friday 07:00 - 19:00
Saturday 07:00 - 19:00
Sunday 07:00 - 19:00

Telephone

+639423377637

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