THE WILD FROG'S STORY
Jules and Pauline met in 2016 working at Le Manoir aux Quat'Saisons for chef Raymond Blanc. Jules as a pastry chef and Pauline as a duty manager.
During his time as a pastry chef for the 2 Michelin star restaurant, Jules discovered his love for bread making and naturally with their shared passion for food, the two of them decided to start their own venture in 2020 and opened Wild Frog Bakehouse in January 2022.
Photo: Vinny Whiteman Photography
We Carefully source natural ingredients, using organic and 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
Inspired by Passion and Genuine Care
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!
