Trowbridge-based bakery Wild Rye Sourdough is really proud to have been nominated for two Muddy Stiletto Awards this year – one for best local food producer and one for best new Covid business.
Jess Robson launched Wild Rye Sourdough in August 2020 – slap bang in the middle of the pandemic, and whilst still working full-time. She realised that Trowbridge had been missing a ‘proper’ bread bakery for a long time, so there was definitely a gap in the market as well as a lot of demand.
“I taught myself how to make sourdough” says Jess: “It was a lot of trial and error, a lot of passion for breadmaking, and my friends and neighbours tried a lot of bread before I was ready to launch! I’ve now had nearly 1000 orders and I’m now looking to take the next step with the business. Currently, with the help of my lovely husband, our garage at home is being kitted out to expand my baking area – we are doing this to take production up from 12 loaves a day to 12 loaves an hour. It’s a very exciting time . . . and then the next step will be to take the business full-time!”