Follow the story behind the hugely popular South Fremantle Wild Bakery with owner Daragh Grier. Daragh shares how taking action to bake his own fermented sourdough bread to feed and nourish his young daughter’s gluten intolerance was the beginning of the journey to a new business opportunity Wild Bakery.
As well as explaining why sourdough bread is more nourishing than regular commercial bread, Daragh talks about why coming from a genuine place and actually producing something authentic is more important than making money, why community is a key part of Wild Bakery’s success and why the experience is even more important than the bread itself at Wild Bakery. Daragh also shares future plans for the bakery.
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