Hot Cross Buns
pre-order for Easter! 28th, 29th + 30th March
Make sure the pickup day that you select matches the pickup date that you select at checkout.
eg. Make sure you select the option "Friday 29th" to match your pick up date 29th March at checkout.
Pre-order pick up will be from the Bakery (90 Albert Street)
Our hot cross buns are packed with raisins, sultanas, currants, and candied peel, soaked in a little bit of The Gospel Straight Rye Whiskey. We use a blend of wheat and rye flour, with a combination of sourdough, commercial yeast and a little oil for a super light and fluffy texture when warm. They're dairy-free and delicious.
All of our sourdough is fermented overnight and made with as much local, stoneground, wholegrain flour as we can. Sourcing regenerative and sustainable flour from people we know has become a simple driving ethos for us to work from. Grain grown and milled by Courtney and Ian at Woodstock Flour feature heavily in our offering as well as some exceptional biodynamic grain from burrum biodynamics via expert miller James Fisher.
Our viennoiserie team work with an unwavering focus and attention to detail to bring you our best. Simple, sincere renditions of french classics using ingredients that make the kind of viennoiserie that we want to eat. Flakey, huge layers, not too sweet, supremely buttery and complex.
These pastries are impossible to do justice on the internet, they are best eaten fresh, and as soon as you can get your hands on them.
We are a bakery that loves seasonal produce. We work with suppliers that are able to bring us exceptional produce day-in-day-out as well as local food producers that are passionate about growing food to restore the health of our soils and local environment.
We like to buy produce from people like Paul at Days Walk Farm, who work tirelessly to grow exceptional produce, often old world varieties rarely seen in supermarkets and most kitchens whilst retaining a strong focus on low input, minimal irrigation regenerative farming practices. Think organics, but taken to the next level!
The food our kitchen makes is simple, low fuss and aims to make things that you could eat every day. The stuff that you mean to make for yourself at home. Simple food, made with exceptional ingredients.
Alongside our kitchen, we have a small, dedicated preserves and fermentation department.
Prescribed to a simple adage. Take the best in season, eat it while it's good and save the rest for later. We have been working on taking the exceptional produce that we can find, letting the wild cultures work their magic, then storing them for you to take home and cellar, or demolish for your next meal.
Over the next years, we hope to have amazing fresh produce on the menu as well as exceptional fermented treats that have been stored while they were in abundance.
Cakes by the slice to dine-in or takeaway for a special treat.
While they're simple in that they're delicious, they are often beautifully ornate and not at all simple to make. Over the years our cakes have shifted and morphed as our pastry chefs have grown, slowly crafting what is now a uniquely 'Wild Life' cake offering. We love to take simple, rustic treats that you might find in a farmhouse kitchen and reimagine them in the best wholegrain flours and seasonal ingredients we can get our hands on.
You can come in and get a slice of our cakes any day of the week, or send us an email to see if we can offer a whole cake for your next special occasion.
Cheese and bread are two of our favourite things. We have found ourselves offering an increasing selection of some of the great cheeses of the world, as well as being lucky enough to champion and represent some of the incredible local cheeses on offer.
Early 2023 we swung the doors open to our new shop - Wild Life Superette. A cheese centric shop with a great selection of retail goods, our pickles and preserves, bread, pastry, coffee and cake. The culmination of the last 6 years of Wild Life's offering.
Huw selects all of the cheeses, focusing mostly on the high end - flavour forward, small producer, 'farmhouse' or old world cheeses. Whether it's centuries old cheeses from the departments of France, revival cheeses like the raw milk cheddars, Cheshires and Stilton's of the UK, or new Australian producers referencing the great farmhouse cheeses of the world, reimagined with Australian milk and terroir.
Come in and taste some cheese with us! 365 Sydney Rd, every day.
This is the recipe for our favourite vegan cookie. We love to use a wholegrain flour wherever possible. This time we've used our ultimate favourite, Rye, that Ian + Courtney from Woodstock Flour grow and mill. Rye is one of the...
The recipe for our Rosella Wheat Ginger Bread. We love to use a wholegrain flour we have here called Rosella Wheat that Ian + Courtney from Woodstock Flour grow and mill. We sieve half of it to make the...