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It is with many mixed emotions that we have decided to make the most difficult decision so far; Wild Bread Co. is closing. Our final bake day was Saturday, Sept.16th, 2023.

There are many reasons we are closing down our operations but the most important one is the wellness of our family. Now that we have our son, Cooper, our priorities have shifted dramatically. When we created WBC, we were yearning for a way we could work together and contribute to our community in a positive way. After 6 years and a baby, our lives look much different; opposite schedules, sleep deprivation, and the long work hours are no longer serving us. We are ready to make a career change in pursuit of a healthier work/life balance for ourselves and our family.

This community has been so overwhelmingly supportive of our wild little business and to you, we are forever grateful. We have been able to meet so many wonderful people through this work and the privilege of being able to feed and nourish you and your families is not lost on us. Thank you, thank you, THANK YOU.

In all honesty, we are nervous, excited, and anxious about this next phase of our lives. We hope to live a bit of a simpler life, raise our son, and have more time together as a family (and a more regular sleep schedule!). We will miss being your bakers and hope our paths continue to cross.

If there are any wild souls out there that are interested in continuing to carry the WBC torch, please don't hesitate to reach out. 

Your support of Wild Bread Co. will always hold a special place in our hearts,
Nelson & Christina

About Us

Wild Bread Co.

It all started back in 2016; on a farm in Wales...

Two free spirits full of wanderlust spent a few months traveling through Europe. The process of naturally leavened bread, an ancient tradition, was shared with them during one particular stay on a family run organic farm in coastal Wales. Needless to say, the Wild Breadventure began!

Wild Bread Co. Owners Nelson DeMille and Chrstina Bailey at Rutiz Family Farms in Arroo Grande

Owners: Christina Bailey-DeMille and Nelson DeMille

Our Process

Where every loaf of Wild Bread begins; a ripe jar of sourdough starter

sourdough starter

Naturally Leavened

From the beginning, our mission has been to make delicious and digestible bread available to our community. That's why every loaf of Wild Bread is 100% hand made in small batches using only the naturally leavened (sourdough) process.

By making bread the ancient way, the slooowww way, a thorough fermentation takes place which leads to many benefits, both for the belly and the tastebuds:

  • weakened gluten

  • Easier digestion than non-sourdough breads

  • longer shelf life

  • more flavor!

Of Gratitude

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