The wild food bakery will be inspired by the foraged ingredients of the Jurassic Coast and serve a variety of bread and pastries for retail, alongside supplying Robin Wylde's nearby sister restaurant Lilac.
Mansell says the move will allow her business to evolve in light of how the hospitality industry is being impacted by the cost-of-living crisis, rising energy bills and soaring food costs.
It effectively mean that Robin Wylde, which launched in late 2020 and puts foraging front and centre of its vegetable-focused tasting menu, will cease to operate as a day-to-day restaurant, however, it will continue to host tasting menu evenings on an ad hoc basis. Mansell also plans to take the concept on tour, with regular pop-ups and collaborations planned across the UK throughout 2023.
"It’s not an easy time to own a restaurant, and so have had to to diversify and expand our offering in exciting ways, so will be smashing out some epic bread and pastries that continue to use our beloved wild larder of ingredients, and share these with a broader reach of people," says Mansell.
"At the same time, it means we can take Robin Wylde on the road - we’re all excited for the year ahead."
With long-term plans to supply her bread and bakes to restaurants in the wider area, Mansell will be using the same foraged ingredients in her breads and pastries as she does in her dishes at Robin Wylde, drawing on the wild produce found on the restaurant doorstep, in particular the coastlines.
Specialties will include woodruff palmiers, nettle and wildflower pinwheels, and gorse and winter citrus Danishes, alongside more classic items such as French baguettes and seeded loaves.
The bakery will be open to the public on Fridays and Saturdays, with an online shop for pre-order also planned.
