Opening this Saturday, July 2 of a Wildwood Flour, a new Garnet Avenue bakery that starts with fresh flour, ground on site, to feed the sourdough shaped into crispy loaves of rosemary olive oil bread, baguettes classic and seeded, and even bagels offered with a range of cream cheeses. The sourdough base will also be used for its hand-rolled pastries, which will range from a variety of croissants to cinnamon rolls, apple fritters and conchas, or Mexican sweet breads. Going forward, the storefront will be open Thursday through Sunday from 7:30 a.m. to 2:30 p.m.
San Diego natives and UC Berkeley alumni, co-founders Lauren Silver and Noah Orloff raised more than $20,000 through a Kickstarter campaign and delivered breads and pastries to Pacific Beach and surrounding areas while they were working to get the bakery off the ground. A seasoned baker, Orloff started Wildwood Flour as an artisan food company three years ago; he and Silver would like to own a farm one day where they could grow wheat and other grains to supply the bakery.
The 1,700-square-foot take-out-oriented space will also offer take-out croissants or sourdough sandwiches as well as coffee and tea, including Cafe Moto cold brew and yerba mate lemonade. with fig leaf. A market area will stock groceries and other items to complement its breads, including blended butters, cheeses and jams as well as fruits and vegetables from local farm partners.
Silver tells Eater that they hope to be able to offer the freshly ground flour to their customers and potentially expand the bakery’s wholesale operations.