Wild Flour Bread features brick oven baked sourdough breads, scones, biscotti and coffee drinks. Working with a wood fired brick oven we produce beautiful hard crust breads that our customers come from miles around to taste. At 8am we open with 4 breads only, our sticky bun, cheese fougasse, goat flat bread and either the Bohemian (apricot, orange and pecan) or the Egyptian (pear, fig and candied ginger) and 1 or 2 out of 4 or 5 daily kinds of our whipping cream scones which have become a daily sellout with flavors like apricot, white chocolate, ginger or double chocolate, espresso, hazelnut.
Wild Flour Bread
Wood Fired Brick Oven Baked Bread Bakery & Garden
located in Freestone, California near Sebastopol
By 10:30 AM we usually have the remaining breads arrive by the hundreds (we make up to 900 loaves daily and sell only in our bakery!) and the remaining kinds of scones. Generally we have 10 to 12 kinds of bread daily. Each day the variety of breads changes. Like wine tasting we sample all of our breads so that you can experience a huge variety of tastes, and it's fun!
Our current (Winter) hours are 8am to 6pm Friday, Saturday, Sunday and Monday.
We are located in beautiful Freestone Valley 5 miles west of Sebastopol Ca. in a village of just 26 houses. The view from the bakery windows looks out on to fields, barns and often a herd of cows.
Making bread in a wood fired oven gives especially thick crusts, which contain the best flavors. All our breads are sourdough, which does not necessarily mean sour but rather that all breads including our sweet breads are risen only with organic sourdough (fermented flour and water). This makes for the best tasting, healthiest, and longest lasting bread. We make a 100% rye which sells out daily in addition to a variety of whole wheat breads and white breads each with their own special "levain" or sourdough.
Explore and relax in our garden
Why is a brick oven important? Most ovens are gas or electric which require the oven during baking to go on and off many times to maintain temperature. We heat our oven every afternoon with 1 wheelbarrow of eucalyptus. By 4 am, the wood has turned to ash, and after mopping the oven out, we can start to bake at 550 degrees, a much higher temperature than gas ovens. During the 30 to 40 minute bake, the bricks, cement and mica insulation of the oven maintain a near constant temperature, which creates the flavorful thick crust, impossible to make in conventional ovens. During our closed days we superheat our oven to over 1200 degrees loading the oven mass with heat that we will use later in the week. For ten years our oven has never cooled except for 4 days while we repaired the oven roof. The oven creates a rhythm to our week, every afternoon on bake days there is a fire and on closed days a huge fire all day long which glows wonderfully through the window at night.
The bakery has a wonderful garden perfect for exploring, and includes many flowers and a small fruit orchard. Children are often found playing hide and go seek amidst the abundant lines of raspberries. With 12 ft sunflowers mingling along the tiny curving paths it’s a good refuge and feast for the eyes. The garden is a work in progress having been started from nothing but abandoned road grades when we first arrived. We are so fortunate to have this garden to work and celebrate the bounty of flowers, vegetables and fruits that enrich our lives and give such surprise and pleasure to the bakery’s visitors.
We believe in the art of service possible with a small business and a unique staff of long tenure. By meeting each of our customers and engaging in a conversation we believe that daily simple activities take on special and affirming meaning.
We want to meet our customers, we do not wholesale, ship or franchise.
We are grateful to be able to celebrate 16 years of service on Thanksgiving Day 2014.
Owner and baker, Jed Wallach,
is often behind the counter.
Our hours are 8am to 6:30pm Friday, Saturday, Sunday and Monday.
We are open 4 days a week Friday thru Monday including holiday weekends except for Christmas Day. We are closed Tuesday, Wednesday and Thursday.
The bakery is owned and run by Jed Wallach.
About our name: Many people think our name is Wildflour Bakery, Wildflour Bread, Jed's Bread, or Freestone Bakery or Freestone Bread. There is no bakery with those names in this area. We are named Wild Flour Bread!
To find us : From HWY 101 in Santa Rosa take the Hwy 12 exit West to Sebastopol, continue straight on Hwy 12 thru Sebastopol toward Bodega Bay. About 5 miles further on you will go up a steep hill after which you will descend into a beautiful valley. At the bottom of the valley turn right on the Bohemian Hwy, the bakery is immediately on the left side.
The San Francisco Chronicle article includes: "On most days, the table is packed, as the bread and the bright-red building have become something of a local phenomenon. Day trippers from all over the Bay Area drive to Freestone just to sample Wallach's creations."
The Santa Rosa Press Democrat article includes: "Locals have quickly made Wild Flour a gathering spot every Friday, Saturday and Sunday morning, lining up early for the chunky sticky buns, mitt-shaped fougasses, and crusty loaves of French bread that often sell out by noon."
We were also featured on "Backroads of California" on February 16th, 2003.
Also see Yelp for many positive reviews of our bakery.