The bread is baked in a prisoner-of-war camp. Wild Hearth Bakery works out of Cultybraggan Camp, the WWII site two miles south of Comrie at the foot of the Scottish Highlands, where John Castley has fired the wood oven since 2017, making naturally leavened sourdough and pastries by hand from organic flours and wild starters. For years it ran as a wholesaler, supplying cafés, restaurants and shops across central Scotland, alongside farmers' markets, community bread co-ops and a home delivery round that became a lifeline during the pandemic. The villagers of Comrie kept asking for a shop, and in 2024 they got one: Wild Hearth's bakery shop on Drummond Street, selling the camp's bread and pastries in the village itself. Cultybraggan's Nissen huts now house a small colony of producers, including Strathearn Cheese a few doors along, which makes the old camp an unlikely larder. James Martin put Wild Hearth in his Islands to Highlands TV series. The villagers went one better and demanded a shop. It now sells out - that tells you a lot.

Awards and Recognition

Scottish Bread Championship Supreme Champion 2019; joint Supreme Champion 2021 (with both winning loaves) and 2022; Reserve Champion 2024

Social Media

Instagram: https://www.instagram.com/wildhearthbakery

Can people visit or buy direct?

Yes. The shop on Drummond Street, Comrie is currently open Wednesday to Saturday; check before travelling. Bread is also sold at farmers' markets including Perth (first Saturday of the month), through community bread co-ops and by home delivery across much of central Scotland.

Website

https://www.wildhearthbakery.com

Address Summary

Comrie Buildings East, Drummond Street, Comrie, PH6 2DS