Wild Wheat Specialty Breads

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.

For all of our monthly specials, insider knowledge and exclusive treats, make sure you've signed up to pur monthly newsl...
10/06/2026

For all of our monthly specials, insider knowledge and exclusive treats, make sure you've signed up to pur monthly newsletter (we promise we won't spam you!). Follow the link in our bio or head to wildwheat.co.nz, you'll find the sign up box at the bottom of our homepage 🍞

June's Loaf of the Month: Brown Rice Porridge Sourdough! Highly nutritious, moist and chewy, this loaf is made by incorp...
08/06/2026

June's Loaf of the Month: Brown Rice Porridge Sourdough! Highly nutritious, moist and chewy, this loaf is made by incorporating cooked brown rice porridge into our dough for extra body and flavour - and the porridge naturally helps to extend the loafed shelf life. In stores until the end of June.

Think you know our sourdoughs? Well, think again! Here’s what’s so special about our seeded sourdough loaf (As seen in M...
27/05/2026

Think you know our sourdoughs? Well, think again! Here’s what’s so special about our seeded sourdough loaf (As seen in Mojo Coffee, Auckland-wide)

Our seeded sourdough has been one of our mainstays for 15 years. The original inspiration for this loaf came from our “bible”, Breads from Le Brea by Nancy Silverton. It was one of the loaves our founder and head baker Andrew was keen to develop very early on when looking to expand the menu. However, the variety of exotic grains Nancy used in her recipe simply couldn’t be locally sourced in the early 2000s!

Fast forward 10 years, and the supplier market was very different. New and exciting grains such as quinoa, amaranth and millet were now more readily available, and Andrew was able to circle back to this idea and develop a seeded loaf that would aim to be our “most healthy” sourdough. Along with those three grains we added 10 more, including oats, chia seeds, and rye flakes to create our own, bespoke ‘seeded mix’. With the addition of some rye and purple wholemeal to the dough base, our healthy loaf took shape.

Today this loaf has continued to sell well in both the retail and wholesale spaces. And while the grains add texture and nutrients, they also enhance the keeping qualities of this bread, perfect if you’re wanting your loaf to stretch over a few days! 

“The seeded sourdough has been on the Mojo menu since before I started more than nine years ago. It’s our main sourdough that we use for our eggs on toast, we don’t even give the customers a choice - it’s seeded sourdough. It’s always consistent and keeps very well in the fridge. Mojo loves the seeded sourdough!” – Paul Davies, Mojo Head Chef

GET TO KNOW: OUR COFFEE SUPPLIER, BEN FROM BE SPECIALTY! founder Ben Boyle will never forget the first time he met Wild...
19/05/2026

GET TO KNOW: OUR COFFEE SUPPLIER, BEN FROM BE SPECIALTY!

founder Ben Boyle will never forget the first time he met Wild Wheat’s founder Andrew Fearnside 15 years ago – Andrew showing up to their meeting in flour-covered pants, while he was standing behind his coffee machine with his own pants covered in coffee!

“I was more than a little excited to meet [Andrew],” says Ben. At the time, Wild Wheat didn’t serve coffee in-store, but that soon changed after Ben and Andrew’s initial meeting.

Now, Be Specialty roasts a special blend for all of Wild Wheat’s stores, dubbed ‘Stumpy’. Says Ben, “This was a blend we developed for Wild Wheat - at the time we only had the one
 and Andrew wanted something stronger and with more body - a coffee to help get the bakers going in the wee hours of the morning.”

There’s plenty of similarities between Wild Wheat and Be Specialty – we’re both family-owned and owner-operator businesses and it’s because of these synergies, and the fact that they’ve grown together, is why Ben loves working with Wild Wheat.

“Sharing the ups and downs of the hospitality industry over the long term has been fantastic. It’s been a really rewarding journey. The work culture of all the six Wild Wheat stores has been a joy to see grow,” he tells. “We’re incredibly proud of our 15-year relationship
 and we’re also big fans of Wild Wheat breads! It's great seeing Wild Wheat bread boxes in many of our other customers' cafes.”

Be Speciality was started in 2006 by Ben as a little espresso bar, and being one of the first specialty coffee ships in Auckland was an exciting time. Now they have a dedicated roasting site in Birkenhead, and supply their delicious coffee to more than 30 cafes.

A busy day in the bakery, with our bakers making a huge 2000 sourdough dinner rolls for our pals at !
15/05/2026

A busy day in the bakery, with our bakers making a huge 2000 sourdough dinner rolls for our pals at !

12/05/2026

A little peek inside this month's loaf special, our purple kibbled sourdough! So many nutrients in this premium grain, and its robust nutty flavour is off the charts good. It's in store until the end of May!

This month's loaf special - Purple Kibbled Sourdough! No, it’s not actually purple! Rather, we’ve added kibbled purple w...
07/05/2026

This month's loaf special - Purple Kibbled Sourdough! No, it’s not actually purple! Rather, we’ve added kibbled purple wheat to our white starter, along with malt, rye and Zentrofan flour.

Did you know: Zentrofan milled-flour is a little different from conventional stone-grinding mills - instead of grinding the grain between two stones, or rolling it between rollers, the Zentrofan works by a constant current of cool air, circulating and impacting the grain against the stationary basalt-lava stone wall of the mill. It’s designed to keep the grain cool as it breaks down without pressure, retaining all the valuable nutriments in the flour. During this process any moisture in the flour naturally evaporates, which helps to extend the shelf life of the flour. Plus, the special advantage of the Zentrofan mill is that it grinds the whole grain by such a gentle process that it produces the healthiest flour!

Slice[s] of heaven! Our kƫmara sourdough is always a winner - how do you have yours?
05/05/2026

Slice[s] of heaven! Our kƫmara sourdough is always a winner - how do you have yours?

Introducing April’s Loaf of the Month - well, RE-introducing! Welcome to the return of Spelt V, one of our most-requeste...
08/04/2026

Introducing April’s Loaf of the Month - well, RE-introducing! Welcome to the return of Spelt V, one of our most-requested loaves. Spelt, considered a super-healthy ancient grain thanks to its high dietary fibre, protein and mineral content, is a true super-ingredient (and it’s also delicious, too!). Grab one in-store for all of April for $8.

Just a little reminder to avoid disappointment for Easter! Pop into one of our stores or give us a bell to preorder you ...
29/03/2026

Just a little reminder to avoid disappointment for Easter! Pop into one of our stores or give us a bell to preorder you HCB’s (head to our website for your store’s contact details). Also, a reminder that we are closed Good Friday and Easter Sunday.

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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

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