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Artisan Sourdough · Galway City

Baked slow. Eaten fast.

Wild-fermented sourdough, morning pastries, and seasonal bakes. Baked fresh every morning at Raven Terrace since 2019.

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Est. 2019 4.8 ★ Google Wild Fermented

What We Bake

Handmade every morning.

Breads & Loaves

  • Classic Sourdough Our signature 48-hour wild-fermented white sourdough. Open crumb, blistered crust, complex flavour. 900g loaf.
  • Seeded Country Loaf A mix of rye, spelt, and sunflower seeds. Hearty and nutty — made for good butter and strong cheese.
  • Soda Bread Traditional Irish soda bread, made fresh daily. Buttermilk from Collins Farm, Co. Galway.

Pastries & Morning Bakes

  • All-Butter Croissants Laminated over two days with Irish grass-fed butter. Limited numbers daily — best early.
  • Seasonal Tarts & Galettes Rotating weekly tarts using whatever is best from the Galway Saturday Market. No two weeks the same.
  • Cinnamon Morning Buns Enriched dough, toasted cinnamon, brown butter glaze. Ready at 8am, gone by 10am.

The Maker

A real person bakes this.

Niamh Connolly

Head Baker & Founder

Niamh trained at the San Francisco Baking Institute before returning to Galway in 2019. She started Wildflour in her home kitchen with one sourdough starter and twenty loaves. The starter is still going.

6+ Years Baking
4.8 ★ Google · 184 reviews
100% Wild Fermented