Wildcraft is bringing traditional, artisan-inspired techniques to everyday bread. This November, Aucklanders can discover the new range at The Wild Table, an immersive tasting experience featuring unexpected pairings by chef Tushar Grover.
They say good things take time. When it comes to breadmaking, a slower approach can offer greater flavour,
more complexity and a softer texture. Introducing Wildcraft, a New Zealand bread range that favours traditional, artisanal-inspired techniques to batch-bake its loaves. And the best part ‒ it’s available on supermarket shelves. In an age of convenience culture, Wildcraft is a reminder that some things are worth taking time over. Through the art of slow fermentation, simple ingredients become something far more flavourful and satisfying: bread worth gathering around.
The craft behind the bread
Wildcraft’s loaves are made using the traditional Italian Biga method, in which flour, water and yeast are mixed and left to ferment for 24 hours before being incorporated into the final dough. This long fermentation helps the dough develop a deeper, more complex flavour and a soft texture, bringing an extra layer of craft, and a superior taste, to the resulting loaf. It’s a slow but worthwhile process. Made with wholegrains and recognisable ingredients such as wheat, oats and seeds, Wildcraft is free from artificial preservatives and brings the centuries-old Italian art of pre-fermented breadmaking to the supermarket aisle.
There are two varieties in the Wildcraft range, each with its own special character. Oat with Honey & Spelt is a soft, subtly sweet loaf made with real honey, wholegrain oats, kibbled rye and spelt. Kibbled Grains & Seeds is a hearty, textured loaf packed with whole grains and seeds, including sunflower, pumpkin and linseed, for a nutty flavour and satisfying bite. Both varieties are high in fibre and protein, and come in 600g loaves with a recommended retail price from $6.99.Made in New Zealand, Wildcraft loaves are intended to become everyday staples, whether that means toast for breakfast, sandwiches for lunch or a shared loaf over dinner with friends and family. That accessibility extends to where you can shop for them, with the range available at selected Woolworths, New World, PAK’nSAVE and FreshChoice stores.
An immersive pop-up with a difference
Bread is the comforting backdrop to our everyday lives, a staple we turn to again and again. Fresh or toasted, it’s a canvas for our favourite toppings and spreads, from buttered toast to gourmet sandwiches.
Expanding on these possibilities is the inspiration behind The Wild Table, a public tasting experience inviting Aucklanders to discover the Wildcraft range. Taking place at Studio230 on Ponsonby Rd on 14 November, The Wild Table pairs Wildcraft bread with a variety of restaurant-quality toppings, devised by chef Tushar Grover. With a longstanding passion for bread, Tushar is the ideal chef to join forces with Wildcraft. At his all-day Parnell restaurant, Rhu, he’s known for his housemade sourdough, intricate dishes, and inventive use of foraged ingredients. Rhu’s signature honey toast was named an Iconic Auckland Eat in 2025 and has a dedicated following, for good reason. Tushar believes bread is “more than food; it’s an experience, a connection to tradition, embodying love, care and effort”. At The Wild Table, visitors will discover five tasting tables, each with its own theme, setting and selection of bread pairings designed to delight and inspire. These tables turn the tasting experience into a feast for the eyes as well as the palate ‒ with lots of ideas to take home. To complement the two varieties of Wildcraft, Tushar will work his magic with flavoured butters, summer berries, fresh spring produce and quality seafood. At The Bakery table, guests can try butters infused with parmesan, brown butter and herbs, to be slathered on fresh Wildcraft bread. For something sweeter, Tushar will pair soft bread, summer berries and lightly whipped cream to create a Fresh Berries & Cream sandwich. Tushar says keeping these elements light and delicate brings out the natural softness and taste of the Wildcraft loaves. At Rhu, diners line up for Tushar’s salmon rillette on toast, and for The Wild Table, he’ll pair lightly toasted Wildcraft bread with salmon, cream cheese, pickled onions and capers, brushed with lemon zest, dill and olive oil. And instead of eggs on toast, he’ll whip up a devilled-egg-inspired topping to pair with the sweet, wholegrain notes of Oat with Honey & Spelt.
You’re invited to discover Wildcraft
The Wild Table event invites Aucklanders to experience what makes Wildcraft special, from the 24-hour fermentation process to its carefully selected ingredients and the resulting flavour profile. This showcase is free to enter, where the possibilities that come with a seemingly simple loaf of bread will be on delicious display. A schmear of peanut butter might be a perfectly adequate topping, but The Wild Table opens up a world of at-home exploration. Come along to taste what Wildcraft’s slower approach to bread brings to the table.
Discover Wildcraft at The Wild Table, Studio230, 230 Ponsonby Rd, Grey Lynn, Auckland. Date: Saturday, 14 November, 10.30am-1pm.
Wildcraft is available now at selected Woolworths, New World, PAK’nSAVE and FreshChoice stores.