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ON THE RISE...
In 2020 WildCultures is born. A 35m2 space located in the beautiful Costa Rican cloud forest would be turned into a home and a bakery. Mostly a bakery. Equipment bought: a locally made gas oven, a second hand domestic fridge, a table, a scale, and 12 proofing baskets. With a little over €1,000 investment I was ready to go!
After working with the best ingredients in Europe, it was a little disheartening to have to work with non organic flours, definitely not local nor traceable, and always "enriched". Costa Rican bread culture was very different from Europe. There the industrial, standardised and overly processed white loaf is king, and the demand for a better a product has only in the last years started. Coming to terms with the fact that I would not able to use the ingredients I wished for, I understood what my role as a baker in that context would be. I was to make the best with what I had, focusing on the best possible processes and raising awareness and standards regarding bread.
And so I started experimenting with flours and recipes. My first test bakes went out to friends and, as it happens in any small town, the word spread very quickly. "What is this new bread in town?", "It tastes just like the one our grandmothers used to do!"
GUERRILLA BAKERY...
First I delivered by taxi, then I upgraded to a motorbike. But when the rainy season came and the orders increased, I finally got myself a car. I didn't have a shop front, so my clients and I would meet up in the town's small park for bread pick up, a coffee and a chat! In a few months, I had a client list of around 100 people, who bought my bread and other products weekly. More than that, we had built a community around food. I knew all my clients by name, where they lived, their families, their story. I knew the final home of each loaf.
For two years WildCultures ran as an underground guerrilla bakery. I was doing different kinds of sourdough loaves, baguettes, focaccias, enriched doughs, pies, cakes, cookies, and experimenting with seasonal jams and chutneys too. All with no intermediaries, and in close proximity with my clients and friends.
I was also very proud to be part of other community projects focused on increasing food sovereignty and promoting the local economy. Amongst these were the Community Garden, the Community Center, and the Farmer's Market, in which one could trade or pay with a local crypto currency.
LEAVING A LEGACY...
Soon it became evident that the community was in need of more than just good bread. Restaurants, coffee places, and individuals were craving to learn more about sourdough and wanting to increase their standards regarding bread. Sharing what I knew and loved became a responsibility towards the place that welcomed me so warm heartedly, and a legacy I would feel proud to leave behind.
The last months of WildCultures in Costa Rica were fully focused on teaching and consulting. Used to be behind the curtains with dough up to my elbows, this was not a natural step, but it proved to be the most rewarding experience so far. In a place where the bread offer is limited and poor, making your own delicious and healthy loaves is not a redundant activity but a much necessary skill. The success of these workshops was proof of that!
Knowledge allows us to make our own choices and be freer from a system we don't believe in. And I want to keep empowering people to regain the knowledge they once had and take life by the horns one loaf at the time!
WHAT NOW...
WildCultures crossed the ocean!
After receiving the great news that my partner and I were going to be parents, we decided to move back to Portugal, my home land. Without a doubt WildCultures had to continue now in terras lusitanas. Bakers gonna bake right?!
We have settled in a lovely village near Tábua, Central Portugal. Small house, huge wood fired oven. What to do, we had to take it! It's the end of 2024 and I am picking up the first batch of flour. 2025 we start!
We have many dreams for WildCultures but for now I am focused on building my recipes, and creating a beautiful community of customers, partners and suppliers. Soon I also hope to be able to organize some workshops, in person and/or online. Bare with me, as I navigate working again with a 1 year old mama's boy!
If you wish to become a pick up point for our bread let me know!
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