Wild Hearth Bakery in Perthshire goes all out when attending Perth Farmers’ Market.
And when I say all out, I am not exaggerating.
Located at Cultybraggan Camp in Comrie, the business has grown exponentially since its inception in May 2017.
“It’s scary how quickly we have grown,” says owner, founder and baker John Castley.
“The bakery now has 23 employees – nine bakers, two packers, six drivers, four part-time admin staff, myself, and a head of operations.”
The team spends their working days producing wood-fired sourdough bread and pastries, ranging from feather-light sourdough croissants, pain au chocolat and bomboloni (Italian custard-filled doughnuts) to sesame-crusted fruit bread.
They sell to businesses and supermarkets across the central belt of Scotland, as well as online.
John, 53, added: “Our biggest seller is our white sourdough.
“But the breads we’re particularly proud of include our 100% wholemeal wheat loaf made with flour organically grown and stone-milled in Yorkshire, and our 100% wholemeal rye made with Scotland the Bread rye flour – organically grown and milled in Fife.
“We relish the challenge of making sourdough products that are far superior to their yeasted cousins.”
I, for one, have heard many positive things about the business, so I thought it was perfectly fitting for the launch of my new series, ‘Preparing for a Farmers’ Market with…’
The series will take a look at some of the producers based on our doorsteps, including Wild Hearth Bakery, as well as what is involved in the preparation process for a market.
Farmers’ markets
Wild Hearth Bakery currently attends one farmers’ market in Perth and takes along around 180 to 200 loves and 250 to 300 pastries.
Produce for the market takes around 25 to 30 hours to prepare, with another 20 or so hours being spent on the day of the market to pack and attend.
Attending Perth Farmers’ Market is incredibly important to John and his team, which includes delivery coordinator Seth Tinsley, as it ensures they have a direct connection with their customers.
Seth said: “What I love about the farmers’ market is that it’s a really lovely place to meet people. It’s a really nice atmosphere.
“Also, seeing the other produce here. There’s a load of amazing artisan makers around the area.”
John added: “We do not yet have a retail outlet so farmers’ markets are the only face-to-face connection I have with the people who eat what we produce.
“It’s always heartening to hear from people how much they enjoy what we produce, and we love talking to people.
Farmers’ markets near me: Interactive map of events in Tayside and Fife
“Success comes in many forms but for me, satisfaction comes in producing an exceptional product that is beautiful, nutritious, easily digested, and delicious.
“That requires a solid knowledge and understanding of fermentation and dough formulation, the best ingredients, skill, and care.”
Due to the business’ popularity, the Wild Hearth Bakery stall often sells out by noon.
However, John, who considers the bakery the “realisation of a lifelong dream”, said one of the main challenges that comes with markets is surplus food.
“It has been an issue at some markets and we have gradually pulled back from those where that occurs,” he added.
“It’s disheartening to drive away from a market with unsold bread and pastries that cannot then be sold.
“Where that has happened, we donate surplus to the Crieff Foodbank.
“We have an incredibly loyal following at Perth Farmers’ Market, and it is very rare that we are left with surplus. In fact, it is not uncommon for us to be sold out well before 12pm.”
Conversation