Working at Wild Hearth Bakery

We are a wood-fired artisan bakery on the edge of the Scottish Highlands dedicated to the world of natural sourdough.

Our reconditioned World War Two Nissen hut houses a state-of-the-art oven, fired exclusively with waste wood from timber milling.

Our breads and pastries are slowly and carefully created by hand from organic flours and wild “starters” for the optimum depth of flavour, balance and lightness. In fact, apart from baguette and ciabatta where we use a tiny amount of baker’s yeast in addition to sourdough, everything we make is sourdough, even our croissant.

Some of our breads have a gentle acidity, while others have no detectable sourness.

All have a complexity of flavour that comes with a natural ferment, carefully managed to preserve the essential flavour of the grains we work with.

We don’t take shortcuts.

Our wood-fired oven takes 12 hours to fire from cold. Our starters ripen for around 16 hours before we mix our doughs. Our doughs rise on average for seven hours in our warm bakery before being baked, and our pastries much longer.

Everything we do is for the pleasure of real baking – natural, nourishing and delicious.

With easy access to Edinburgh and Glasgow, and breath-taking wilderness at your doorstep, it is the perfect place for bakers with a keen interest in the outdoors to maintain a healthy work-life balance.

We pride ourselves on creating a healthy and positive environment for our staff.

We only work daytime shifts (predominantly Monday to Friday), and we have access to incredible fresh produce from the local organic market garden, which we use to make a cooked lunch every day.

We are always looking at innovative ways to make our bread more flavoursome, nutritious and accessible.

We supply a range of wholesale customers and have stalls at numerous farmers markets.

It’s a pleasure to supply businesses championing great food for Scotland, and it is this passion for quality that drives us to continually evolve and improve.

We think Wild Hearth is a great place to work and we differ from many other bakeries in that we maintain our leavens and proof our doughs at ambient temperature, we use a beautiful wood-fired Bassanina deck oven, and we are one of the few bakeries in the UK producing viennoiserie that is 100% naturally leavened.

We are about to expand into an adjacent building, which will effectively double the size of the bakery, providing opportunities to hold pizza events and teach classes.