Wild Flour Bread Menu

Wild Flour Bread Restaurant Review:

Veer from your cruise to the coast when you spot the unassuming signboard for this roadhouse bakery in Freestone. Undoubtedly customers at any particular moment outnumber the town’s population. They journey here for wondrous organic flour creations emerging from a wood-fired oven behind the counter. A table displays a massive pile of dense, chewy, crusty loaves, generally made from whole wheat sourdough or milled spelt and their own herbs and seeds. The dozen or so selections vary, but you might find three-cheese roasted pepper, apricot with orange peel and pecan, potato fougasse or seeded rye. Gently sweet and very sticky buns or scones from ginger to strawberry-chocolate also tempt. At-the-ready samples make the choice easier. Loaves tend to be handed over hot, making the plan to wait until you get home an impossibility.