Chris Fahey, Wildflour

Ballymaloe Festival of Food - Big Shed Stage




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 uses wildfarmed flour in our baking.

Wildfarmed wheat is grown to the gold standard of regenerative agriculture for all Wildfarmed flour. As a result, it is grown without the use of pesticides, herbicides or fungicides and grown alongside companion and cover crops restoring biodiversity, soil and ecosystem health.

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