Wild Flour Bread is a locally owned bakery in the tiny town of Freestone, near Bodega Bay & Petaluma in Northern California. Let me just start off by saying I am obsessed with this place. My parents introduced it to me when we used to have our cabin in Occidental, and since then, it’s always been a must stop when I’m in the area. So much so, in fact, that Jeff and I drove 35 minutes each way last week just to get a few loaves. I was not going to miss out on what may be our last trip!
The bakery has a wonderful website, complete with beautiful pictures and information about the bakery:
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 8:30AM 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.
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 its fun!