bread, not 'bread heads'
Hello from WILDCAPER. Being new, we have a fairly sparse shop at present, but will have more on offer gradually. For now we are trading with what we have (mainly fruit and veg, some cheeses and bread) and talking to customers to get feedback as we develop.
Once we get our license we will be selling a delicious and very affordable organic red 'table' wine (and other labelled wines from France and Italy) as well as organic ale and lager. Our aim is to offer high value as well as high quality, preferably in the same product; this will not always be possible - but we won't end up being a 'posh and pointless' place, I promise. . .
Our fruit and veg is very carefully selected by our manager for fresh produce, Adam Watt, with seasonal and ethical considerations in play. He used to work for Eostre. It is unfortunate what happened to them.
Our organic bread is crafted in the bakery that was set up above Franco Manca to do just that. The baker, Sarah, is using the wood fired ovens (and the same organic flour and sourdough starter used to make the pizza dough) to bake our 'CAFONE' loaf. This is a traditional recipe from the south of Italy which keeps well and makes wonderful bruschetta - adult bread.
There is also a round SOURDOUGH SANDWICH loaf, baked in the electric oven for a finer crumb and softer crust, and the £1 STICKS, mentioned in a previous post.
Sarah is now using Stoates Rye flour (which we stock in the shop) to make PUMPERNICKEL bread. Her recipe (developed with local master baker Jon Rolf, of Flour Station fame) makes the best wheat-free bread in Brixton (probably) - it sells out fast and we have had to start taking orders.
Sarah has a flair for rich, sweet and fragrant cakes, but the fresh organic ricotta CHEESECAKE is one of the more understated recipes she has developed using our produce.
Our coffee is Monmouth's organic espresso blend. It has a chocolate-y taste, which really comes out in the cappuccino.
Alham Wood Farm now produce a very particular mountain cheese (from a recipe they learned in Abruzzo when we went) called Cacio Cavallo. Melts so well, tastes great. . . Their buffalo mozarella is getting very good now too (harder to make than cow's).
We also get their unpasteurised BUFFALO MILK; we can't sell it, but can serve it, and have a buffalo milk latte special on at the moment (£2 with a 'cake teaser').
I have done a few blind tastings in the shop for fun with it too - though it is quite hard to describe the difference, people always get it right. We will make our own muesli soon, giving you more opportunities to drink it - it's very good for you. (58% more calcium than cows milk; 40% more protein than cows milk; 43% less cholesterol than cows milk).
On the subject of health: being a gourmand is one thing, but those orientated more strictly around food's medicinal properties have different requirements and enjoy quite different flavours. We will see what we can do on that front too. The cafe will be a good place to start testing raw and other whole food offerings soon.
For now we are simply making exquisite creamy soup and broth reduced from various unsold veg - time-consuming, but what a wholesome meal-in-one this makes with our crusty bread.
Chew well,
The Hunger
(psst- the organic lettuce is better value in the fabulous jamaican organic shop -esme- just around the corner, pssst) 
