Crafted with soul. A whisper of wild. French inspired baking, buttery layers and slow fermented sourdough made with care in the beautiful Haliburton Highlands.
Offerings.
The menu changes with the seasons. These favourites are always close to my heart.
Viennoiserie- Croissants. Twice Baked. Cruffins. Danishes. Sweet and Savoury. Every Croissant begins with the cold slab French lamination method, generous butter and time. The dough is fermented for 24 hours to develop the flavour and delicate layers.
Sourdough Bread- Highlands Superseed. West Lake White Sourdough. Made slowly and mixed by hand. With wild yeast and flour milled in the Village of Haliburton, then fermented overnight.
Tangzhong Cinnamon Buns with Ceylon Cinnamon, Cardamom and Cream Cheese Icing
And many other items, you will just have to come and check it out!
Find the Wild Child….
From October until May I run a pop up at 1184 Kashagawigamog Lake Road in Kates Burger Counter from 10 am- 2pm. Check my social media for weekly menu offerings!
By request items:
Sourdough Bread pre order- please email me and I will share the week’s offering for a preorder for pick up at my pop up location.
Celebration Cakes!! For a special occasion or just to celebrate you, I offer custom made cakes, these are just a few of my options. Send an email to inquire
Carrot layer with Rum Raisins, Walnuts, Ginger and Cream Cheese Buttercream
Vanilla Sponge Layer with Lemon Curd, Almond Dacquoise, and Hibiscus French Buttercream
Six layer Chocolate Cake with Callebaut French Buttercream. A serious chocolate cake for serious chocolate lovers.
Frozen Bake at Home Croissants:
Classic Butter $4.50
Pain Au Chocolat $5.50
Provided with baking instructions, minimum 6 per order, pick up at my pop up location
My backstory…..
Hi, I’m Amber, the “wild child” behind Wild Child Soul Baking.
After 27 years as a professional chef navigating the high intensity kitchens in Toronto and Vancouver, I deeply craved change from the conventional restaurant world. I wanted to return to what food was truly about: patience, touch and deep, tactile craftsmanship. As somebody who has always harboured a love for crafts and building things from scratch, pivoting to the world of artisanal baking didn’t just make sense, it felt inevitable.
Wild Child is a micro bakery born out of that restless, creative energy. I take the rigorous discipline of my fine dining past and marry it with a wild, experimental spirit to bring you fermented sourdough and laminated pastries that are anything but boring.
My culinary philosophy is shaped by my two greatest loves: food and travel. Whether travelling to Peru and tasting Andean mountain cuisine or to Elmira Ontario for Mennonite butter tarts, I bring my travel inspiration back into my baking
When I’m not covered in flour, you can usually find me dreaming up my next trip or drafting plans for a new pastry project.
Be sure to check out upcoming menu on my social media, and always embrace your inner wild child🩷
Contact Info
416-346-8314