Wild Flour Bread, Perfect for a Rainy Weekend

What could be better on a foggy, drizzly Saturday morning than a trip over to Wild Flour Bread for fresh, steaming hot scones? Located in Freestone, which is just a quick 10-minute drive from Bodega Bay, this bakery is famous for its organic sourdough breads, scones, sticky buns (they’re huge!) and biscotti, all baked in a wood-fired brick oven.

Bakery owner Jed Wallach

The selection of fabulous organic whipping cream scones changes all the time and this morning they had blueberry/white chocolate/ginger, double-chocolate/cranberry/orange, strawberry/rhubarb/lemon, and almond/coconut/marzipan/apricot.

Strawberry rhubarb scone with lemon icing

They usually offer 10-12 varieties of mouthwatering breads. Our favorites are the goat flat bread and the cheese fougasse. The fougasse changes daily. We love the one with red bell peppers, they also make one with wild mushrooms, and today we bought one with potato, garlic, rosemary, jack, cheddar and swiss cheeses. Their breads are crunchy on the outside and soft, moist, and bursting with flavor on the inside. Apparently the brick oven makes the crust so nice and thick. Heavenly!



Click on the blackboard to enlarge

Goat flat bread

Fougasse

Sticky buns

They generously offer free samples and encourage everyone to taste before buying. Even if you have favorites, the flavors can vary subtly each day, depending on the sourdough starter and other factors.

Wild Flour Bread is often packed with people and they sell up to 900 loaves a day. Surprisingly they’re only open Friday-Monday and sell only from this one location.

We spoke with Sally Smith, who has worked at Wild Flour for six years, and asked her why these amazing breads aren’t more widely available. She said they’re not interested in expanding to add a delivery service to local markets and restaurants, but several local restaurants do come and purchase breads to serve in their own establishments.





They also have a beautiful garden out back and picnic tables beyond that. The garden is tended by Wild Flour Bread owner Jed Wallach and Sally Smith, and they encourage visitors to explore their bounty of flowers, vegetables and fruits.





Wild Flour Bread is wildly popular and has been featured on CNN and Backroads of California, in the San Francisco Chronicle, the Press Democrat and more.

I found out about it from my friend and client Christina Lasich, M.D., pain specialist and award-winning author of High Heels to Hormones: A Woman’s Guide to Spine Care. She’s based in Grass Valley, CA, but comes out to Bodega Bay often. Last year, she said “How can you live in Bodega Bay and not know about Wild Flour Bread?” Thank you Christy, we tried it and we’re hooked. So much for my low-carb diet.

Wild Flour Bread is located at 140 Bohemian Hwy, in Freestone, just off Bodega Hwy. It’s less than 10 minutes inland from Bodega Bay, or if you’re coming from the other direction, it’s just west of Sebastopol.
Hours: 8:30am to 6:00pm Friday, Saturday, Sunday, Monday
Telephone: (707) 874-2938

Many thanks to Wild Flour Bread for allowing us to use some of their photos in this post.


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