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Monday 7am - 5pm Tuesday 7am - 5pm Wednesday 7am - 5pm Thursday 7am - 5pm Friday 7am - 5pm Saturday 8am - 4pm Sunday 8am - 4pm

Wild Wheat Specialty Breads

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Wild Wheat Specialty Breads

Wild Wheat has six retail shops in Mt Eden, Mt Albert, Howick, Belmont and Birkenhead as well as at the wholesale bakery in Mangere.

Winner of the 2012 NZ Food Awards and voted Metro Magazine 'Best Bakery in Auckland' 2011, Wild Wheat Specialty Breads is Auckland's leading producer of artisan breads, pastries and savouries. Wild Wheat also supplies to cafes and restaurants around Auckland.

10/10/2026

And so that's a wrap from a fantastic 5 days in San Francisco. So many amazing products and so much great sampling of the results. Chocolate panettone and sweet brioche fougasse were my personal favourites. Meet some really great people in the class, lots of passionate bakers. Time to head home and begin to try and bring these products to life in the bakery.
Thanks San Francisco Baking Institute

08/10/2026

Have you tried our loaf of the month yet? For October, we have the Pumpkin and Sunflower Seed Sourdough - a NZ-grown wheat and wholemeal spelt base, loaded with pumpkin and sunflower seeds that we roast in soy sauce first to bring out all that deep umami flavour. Nutty, savoury and seriously moreish! (Contains soy).

07/10/2026

Back in my favourite place for learning the San Francisco baking Institute. Here for a week long course with the bread legend Thomas Teffri Chambelland. First two days has been bread and controlling fermentation. Made a couple of delicious rye breads today. Rogbrod is fermenting overnight. Tomorrow is also panettone day. The primo dough is in the fridge slow fermenting for the big dance tomorrow. Love learning new things and being out of my comfort zone.

30/09/2026

It's International Coffee Day! ☕️ Two thirds of Kiwis love a good cup of coffee, and we reckon one of the best you can get has to be from our pals at Be Specialty Coffee Roasters!

24/09/2026

THE FACES BEHIND WILD WHEAT: MEET YANTI, OUR MT ALBERT MANAGER!

Our Mt Albert Store Manager on hospitality, her team, and the loaf she'd choose over all the others:

Kia ora! I'm originally from Jakarta, Indonesia and have spent years of my working life in hospitality. I love good food, cooking, travelling and spending time with my family, and I'm also trying to keep active with walking and Pilates.

I've been at Wild Wheat for more than two years now. I started at Birkenhead and then moved to Mt Albert, where I'm now managing the store, and it's been lovely getting to know the team and all our regular customers along the way.

Every day is a little different, which is one of the things I enjoy about working at Wild Wheat. There's usually a bit of everything, checking in with the team, rosters, stock, customers, and all the little things that pop up during the day. I like being on the floor and helping wherever I'm needed, so there's never much sitting around!

The most satisfying part of my day is seeing the team working well together and happy customers walking out the door. I'm very lucky to have such a lovely team at Mt Albert!

Moving to Mt Albert has definitely been a highlight. It was a new team and a new environment for me, and I've really enjoyed getting to know everyone and our local customers.

The people I've worked with over the years have influenced me the most in my career. You learn something from everyone, even from the difficult ones! They've taught me that being a good leader isn't just about getting the job done; it's about listening, treating people with respect and having your team's back!

If I could only eat one Wild Wheat product for the rest of my life, it would definitely be the Miche! I love a good rustic sourdough with a beautiful crust and lots of flavour. It's not too sour, and toasted with honey butter or just butter, it's so good! And as it's our Saturday special, it feels like a little weekend treat.

10/09/2026

We've been obsessed with Silly Chilly 🌶️'s delicious chilli crisps... perfect over a slice of our sourdough and some avocado. How are you having yours? (Also, grab a free loaf of sourdough with every purchase of a Silly Chilly product - while stocks last, and only until the end of the weekend!).

05/09/2026

Sourdough of the Month: Fenugreek! A fascinating little seed, we've combined our legendary sourdough base with fenugreek, a fragrant and delicious addition that adds a nutty, maple-like flavour that pairs perfectly with the slight tang of sourdough, with a slight curry aroma. It's a must-try this month!

01/09/2026

Welcome to Wild Wheat, Silly Chilly 🌶️! We are now stocking Silly Chilly's full range of delicious chilli condiments across our six stores (we highly reccomend adding to your next eggs or avocado on sourdough!). To celebrate, we're giving you a free loaf of sourdough with every Silly Chilly product purchased, for a limited time and while stocks last. Enjoy elevating your brunch game at home!

26/08/2026

SPOTLIGHT ON: OUR SIGNATURE LOAF, THE KŪMARA SOURDOUGH!

Founder and head baker Andrew Fearnside reveals all about our most popular loaf, our OG Kūmara Sourdough:

This loaf is one of my very favourite recipes, and it's so exciting that it is still one of Wild Wheat's most popular products. Along with the Country Sourdough, it was one of the first recipes I developed from scratch. The idea came from seeing a recipe somewhere for pumpkin sourdough and I immediately thought, 'Why not kūmara?'

The first challenge was to get as much kūmara incorporated in the dough as possible, while still retaining a bread texture - too much kūmara and it turns quite cake-like. Part of the development process was choosing the right kūmara, which eventually became golden kūmara. This variety brought good flavour, colour and crucially, didn't contain as much water as other types. This made it easier to achieve the bread texture I was looking for.

I wanted to create something dark and rustic, with a rich flavour. I added both wholemeal and rye flours for an earthier taste, and the recipe began to take shape. The sugars in the kūmara have always added extra colour to the crust, which takes a fine balance when baking to not go too far and burn them! Nothing has changed in this recipe or its process in more than 20 years, and it still has that very rustic and robust look about it.

I’m proud that this kūmara loaf has become one of the loaves Wild Wheat is most well-known for - it won an NZ Artisan Food Award in 2012. To the best of my knowledge I believe we were the first bakery to bring a kūmara sourdough to market in Auckland, and I feel that is a special achievement.

It's still one of our most popular loaves, both in wholesale and retail. Hundreds of loaves are sliced every night for cafes around Auckland, and par-baked loaves are shipped further afield for customers to reheat when needed.

My hot recipe tip for the kūmara is a simple one - grilled with garlic butter and parmesan cheese. Simple, yes, but delicious!

14/08/2026

THE FACES BEHIND WILD WHEAT – MEET MT EDEN MANAGER, CHRISTY CHEN-HIRANO!

She's the smiling face behind our Mt Eden counter that so many of you know and love, and Christy Chen-Hirano says it's easy to be so happy when she's living her dream! Originally from Taiwan, she remembers the fried bread and the sweet, soft, fluffy bread she'd find on street corners and at night markets with great fondness, and when she moved with her family to East Auckland in 1996, the local bakery quickly became her happy place too! She says, “I used to visit all the bakeries in town and dream of working in one!”

A mum of one, Christy has a degree in Japanese and previously worked as an English teacher in Japan. She has been with Wild Wheat since 2019.

If she could only eat one Wild Wheat bread for the rest of her life, it would be the wholemeal sourdough - "this was actually the last flavour I tried in all of our sourdough range, and I've loved it ever since. It's simple, nutritious, and just delicious! It's too hard to pick just one… sorry, I'm picking one more! The Turkish Pide. I could finish a whole one myself!"

You'll also find her treating herself to a small flat white and a cinnamon bun in the morning- but for a special brunch, she loves making French toast with our cinnamon buns (there's a little tip!).

"Being a local in Mt Eden, I love chatting away with our regulars and meeting newcomers. Hearing what they like to pair with our sourdoughs and buns, or even just getting a simple compliment on the coffee, goes a long way in making my day! No matter if it's a rainy old day or a sunny one, there is always lots of laughter and warmth in the shop."

Christy loves 7am, when the shelf is beautifully stocked with our bread and pastries, the smell of almond croissants is in the air and the first sip of coffee - "it always makes my day! I have to say that Be Specialty, our coffee supplier, does a pretty awesome job on our Stumpy blend to go with our bread and pastries."

For more, make sure you sign up to our newsletter - head to wildwheat.co.nz 🍞

Address

Auckland
2022

Opening Hours

Monday	7am - 5pm
Tuesday	7am - 5pm
Wednesday	7am - 5pm
Thursday	7am - 5pm
Friday	7am - 5pm
Saturday	8am - 4pm
Sunday	8am - 4pm

Website

http://www.wildwheat.co.nz/

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