Wild Hearth Bakery

Wood-fired sourdough, sold over the counter

Almost everything at Wild Hearth is naturally fermented and wood-fired, and the Comrie shop is where it is sold. The branch opened in 2024 as the bakery’s first retail space, while production stays up the road at Cultybraggan Camp, so this is the public face of a working sourdough bakery on the edge of the Highlands.

The counter carries the full wood-fired range: sourdough, rye sourdough, baguette, ciabatta and spelt, plus croissants and pastries, with coffee, cold drinks and specialty products alongside. It behaves more like a direct bakery source than a café, and the stock reflects what came out of the oven that morning rather than a fixed menu.

A bread network with a shopfront

Read the Comrie branch as a retail stop with drinks to take away rather than a seated room. Coffee to go fits the rhythm: choose today’s bakes, add a cup, carry on. The wider model matters too, because the same bread reaches people through a web shop, community bread co-ops, retailers and markets, and this branch is one access point among several. Markets and co-ops take the same loaves, so a Comrie bag and a city delivery come off the same oven.

The craft identity comes from Cultybraggan, where up-cycled wartime Nissen huts, other small enterprises and allotments frame the bakery’s setting. Heritage grains have been planted there for an educational project with Comrie Primary School, following bread from seed to plate, which is a fair summary of how the bakery thinks about its own supply.

Start with sourdough, then add a pastry

Begin with the sourdough loaves, because that is where the reputation sits. The breads are made slowly with natural ingredients, fermented over many hours and baked in a wood-fired oven fuelled by waste wood from timber milling, which is a large part of why the crust tastes the way it does.

From there, add ciabatta, rye sourdough, baguette or spelt if they are on the shelf, or move to the croissants and pastries for something immediate. Seasonal and specialty bakes have included stollen, Seriously Fruit & Sesame, panettone and tortano, the potato crowns that took Reserve Champion at the Scottish Bread Championship in 2024. The awards record is substantial: Scottish Bread Championship titles, Slow Food Scotland Bakery of the Year 2021, and Best in Show 2025 at the first Border Union Show Bread Competition.