Wildflour

Our story

Good bread.
Humble beginnings.

From a shared oven in Cork City to our bakeries in Innishannon and Bantry.

An illustrated map of our journey west: a little 4x4 on a dotted route from Cork City to Innishannon, and on to Bantry.

  1. The early days

    An oven.
    A car boot.
    A beginning.

    Our first loaves were baked in the wood-fired oven at Pompeii Pizza, in Cork’s Franciscan Well, and sold from the boot of a car.

    Two sourdough loaves on the stone hearth of a wood-fired oven, the fire burning behind them.

  2. December 2020

    A place to
    put down roots.

    We found a space in Innishannon to bake and welcome customers under one roof.

  3. September 2021

    Innishannon
    opens its doors.

    After months of renovation, Wildflour opened on Main Street.

    Opening day at Wildflour, Innishannon: the team and their dog outside the orange shopfront under a garland of orange and white balloons.

  4. October 2026

    Now open

    A little
    further west.

    Our next chapter brings Wildflour to New Street, Bantry.

    Visit Bantry
    The Wildflour shopfront on New Street, Bantry: a bright orange frontage under a striped awning, with organic sourdough, handmade pastries, Irish provisions and speciality coffee lettered on the windows.

Good things
take time.

All our bread is sourdough. Flour, water, salt and slow fermentation give every loaf its character.

Alongside it: handmade pastries and coffee from Stone Valley in Clonakilty.

Explore our baking
A Wildflour baker in an orange apron drawing a tray of sourdough loaves from the deck oven.

Two places. Same Wildflour.

Visit our bakeries in Innishannon and Bantry.

Locations & opening hours