Wildflour Matilda Bakery

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Posted 2021-04-10 by Jen ⇒ follow

Just 5 weeks old, aka Wildflour Bakery has launched itself in the quiet sector of St Edmonds Rd (No.21), Prahran. Blink and you might miss this new kid on the block, which would be a shame. With its bakery inset into the building, it's by chance I looked to the right after a coffee at a cafe further down, and again by chance, walked down St Edmonds that I spotted it.

Wildflour is open Wed to Sat 7.30am to 3pm and will have daily breads, bakes, cakes and slices with some classics showing off, favourites hanging around and some new flavours coming through the seasons. You can bet I bought my little stash and enjoyed it thoroughly. The freshness, the taste, the quality, it was heavenly.

With owners Matilda and Keith hailing from England, Wildflour is a British bakery and more. They offer sweet and savoury classics with modern flair and they also offer custom fancy cakes of all shapes and sizes.

They are local to seasonal produce and source the best ingredients they can. Mindful of food waste, they support rescuing seconds where possible, giving them new life in their fruity jams and chutneys. With that in mind, they have staples on the menu but also adapt to the seasons to support farmers and suppliers. They have certain options to cater to certain dietary requirements on request. There was vegan cake on offer when I visited.

Matilda grew up in England with a family who planned their meals around dessert, so it's no surprise that she whips up all the cakes and slices at the bakery. She couldn't imagine a weekend morning without drop scones, or an afternoon without lardy cake, or dinner without a dessert that wasn't sticky and drenched in cream Now she gets to live her dream with the birth of Wildflour Bakery and she can indulge in her love for sharing sweet treats and creative cakes.

Keith on the other hand is up with the birds in the early hours baking fresh bread on the premises. Another British chef from the English Midlands, he pays homage to his upbringing through his baking. Starting the mornings with his various loaves of daily sourdough & fruit loaf, rolling fresh morning pastries, preparing classic tarts, such as his favourite Custard, and topping off weekends with his show-stopping pork pies accompanied by house-made Piccalilli - get over to the bakery and give Matilda and Keith a visit and sample their offerings. Stay in touch via their Facebook , website and Instagram .