FEAST Wild Flour Bakery_19

In the run up to the release of our 3rd issue of FEAST: A Dinner Journal, and our very first print edition on December 14th, we are taking a look back at some of the Irish food champions who have filled the pages of our previous issues.

From the magic of The Wild Flour Bakery comes such delights as the griddled stone fruit cake created by Kate Packwood. She moved to Ireland from England in 1999 and we are so glad she did. Kate had initially planned to turn her literary studies into a career in academia but she was bitten by the cookery bug and she set up a micro-bakery in Dublin in April of 2012. As she says herself: “I believe in food
that is not only nourishing but delightful and ethical too.”.

FEAST Wild Flour Bakery_3

This means she sources locally as she believes this is the best way of ensuring the ingredients she uses were not obtained by exploiting anyone. Kate says she never looks at other bakeries for inspiration, instead she looks to savoury dishes to see how the flavour mixes might translate into cakes. If she’s been commissioned to create a cake she will meet the people and listen to what they like and who they are, drawing inspiration from that too.

FEAST Wild Flour BakeryFEAST Wild Flour Bakery_4

Organic eggs and flour are combined with seasonal Irish fruit to make cakes of the highest creativity. Kate uses fruit from her friend Rosie O’Sullivan’s Spring Cottage Organic Farm in Co Westmeath, knowing the provenance of food means she can be certain of the quality of the cakes she makes for the people she loves.

The Wildflour Bakery.


FEAST Wild Flour Bakery_8