Wildside Bread is a one-woman micro-bakery operating out of Portobello in Edinburgh.
Following almost three decades of work in the creative services industry, I found new creative expression in producing sourdough bread.
I am largely self-taught through hundreds of hours of making, testing, reading and engaging with the thriving artisan bread community around the world. I’ve also been fortunate to work with the generous and knowledgeable bakers running Woodlea Stables in Fife and Riverside Bakehouse in the Scottish Borders to gain hands-on experience in a commercial setting. Their passion and commitment to producing real bread for their respective communities inspired my own focus for Wildside Bread.
I am committed to using high-quality, local and organic products wherever possible. I want to support the sustainability of local grain economies and the good work of other local producers.
I am open to feedback, ideas and collaborations to support that vision.