Jules started in journey in England as a pastry chef, working at Le Manoir aux Quat'Saisons for chef Raymond Blanc.
During his time at the famous garden-to-plate restaurant in Oxfordshire, Jules discovered his love for bread making, and decided to start his own bakery in 2022. Wild Frog Bakehouse is the fruit of years of passionate training and studying, a true dedication to the craft, and striving to make the best possible bread from simple but wholesome ingredients, and authentic French skills.
Photo: Vinny Whiteman Photography

We Carefully source natural ingredients, using local suppliers as much as we can. We are proud to support local businesses and create genuine relationships with the community.
Photo: Vinny Whiteman Photography
Quality is at the heart of everything we do. All our breads are made with few
natural ingredients: flour, water, salt and yeast. We shape all our loaves by hand and ferment them using traditional methods, and lots of time and care!
