Learn more about our bakery and practices.
Your questions matter to us! Find answers to commonly asked queries about Wildfire Bread, from our baking methods to our cash-only policy. We’re here to ensure your experience with us is as delightful as our baked goods.
Our address is 3478 Pennsylvania 711, Ligonier, PA 15658. Follow N. Market Street out of Ligonier and we will be on your right.
Â
Â
We are a CASH ONLY business. We also accept checks.
No, our website does not accept credit or debit cards.
Orders are only open between Thursday at 3:00pm to Friday at 2:00pm. You will not be able to place an order outside of this time.
After ordering your items, pick them up at our storefront on Friday between 3:00pm and 7:00pm.
No problem! Call us at 724-217-2525 or use our Contact page.
The fermentation of our sourdough goes through two phases of fermentation. First, is the room temperature fermentation for approximately five hours. After the room temperature dough is divided and shaped, it is then kept in a cooler at temperatures slightly warmer than your standard refrigerator. As I like to say, this puts the yeast to sleep and enables the bacteria to keep fermenting. This cooler fermentation lasts up to 20 hours, depending on the order in which each dough batch was placed into the cooler.
You may subscribe by clicking on the Newsletter tab and then entering your email at the bottom of the page. You can also click on the “Subscribe” button on the upper left-hand corner of the newsletter.
Conventional wheat growers will often spray their entire wheat crops with glyphosate (RoundUp) in order to kill and evenly desiccate the crop to make it all ready for harvest at the same time. And since it is unknowable which brands of conventional flour use grains sprayed with glyphosate or other toxins, we here at WildFire Bread prefer to use certified organic wheat that we know has not been sprayed with toxic herbicide, pesticides, or fungicides.
Not to mention, I would not sell anything that I wouldn’t give my own child to eat. 🙂
Make sure you check your spam or junk mail folder for your missing emails. When you find WildFire Bread emails there, you will have the opportunity to mark that type of email as “not spam” or “not junk.” After doing that, the next time you receive an email from us, it will go directly to your Inbox.
Our breads will often sell out quickly online, but I do not allocate all of my bread inventory to the online ordering system.
I also reserve approximately 10-20% of the bread for customers who come to the bakery without an order. This means that, if we are sold out online, there is still a chance to get the bread you wanted by coming early to the bakery and standing in line.
Please, do not call, text, or email me an order a product after we have sold out of it online. In the past, I have often made exceptions because the website was not working for everyone, but those technical problems have now been resolved. And now that the website is considerably more functional, we will sell out faster than we used to.
If you would like to brave the line as a “walk-up” customer, just know that people start arriving at 2:45pm or earlier.
Our granola is made with certified organic olive oil. Up until Feb 2022, we used non-GMO canola oil, but due to a customer educating me about the health risks associated with canola oil, we switched to organic olive oil.
Our granola is not a sourdough granola, as it is not fermented. It is, however, made by Anne with the addition of my sourdough discard, which is basically a well-fermented, extra sour wheat batter. This helps with binding some of the ingredients together, but more importantly, gives it a depth of flavor that you won’t find anywhere else!
On March 26, 2016, WildFire Bread opened its doors and sold out of bread in 7 minutes. It’s hard to believe that his March will be our 8th year in business!
Previous to 2012, I was baking bread made with commercial yeast. I was pretty happy that I could go from flour to a finished loaf of bread in three hours.
But then someone gave me a sourdough starter for me to play with. Immediately, I thought that it was way too labor intensive and too long to get a finished loaf of bread. After doing longer and longer fermentations, I noticed that a skin condition that I had my entire life started to go away. It was then when I realized the connection between high glycemic foods and candida in the gut.
I learned that a well-fermented sourdough bread didn’t spike my blood sugar and so didn’t trigger the eczema that I had my entire life. I was hooked, and have been baking with 100% sourdough leaven ever since.
