There seem to be subscription boxes of all types, but I had not encountered one for bread and pasta until Wildgrain. I quickly and eagerly accepted an offer to try it.
Wildgrain has two versions of its monthly subscription box ($89). The mixed box contains sourdough bread, hand-cut pasta and artisanal pastries, while the bakery box contains sourdough bread and artisanal pastries. All products arrive frozen and have no preservatives, and they can be cooked or baked in less than 25 min.
Let’s talk about that frozen aspect. The main thing to note is that the quality is not negatively affected at all. For example, after a quick boil, the hand-cut fettuccine tasted like it had never been frozen. I also liked its natural al dente texture.
The tonnarelli also was very good. It was slightly hard to cook because the noodles stick together easily. However, you’re rewarded for all your stirring with noodles that have a good chew and hold up well to toppings (I had meat sauce).
Sourdough bread is not typically my first choice, but I loved Wildgrain’s. It’s not too sour, has a soft middle and has a flaky crust. Similarly, the sesame sourdough provides another layer of flavor. It’s an excellent crusty bread, good for sandwiches and for dipping (in fact, I ate some of it with French onion soup).
Of note, Wildgrain’s fermentation process digests most of the gluten, and as a result, some people with gluten sensitivities are able to enjoy the sourdough bread.
On the sweet side, I tried the cranberry-pecan bread, which was delicious on its own but even more enjoyable with a smear of butter on top. I also adored the chocolate avalanche croissant, which would hold up as some of the best pain-au-chocolat I’ve had.
Lastly, I wanted to mention that for every new membership, Wildgrain donates six meals to the Greater Boston Food Bank. The company also makes it easy to manage your membership, as you can cancel anytime. But with such a delicious spread of baked goods, I’m sure Wildgrain has a loyal customer base.
Photo by Ismail Salhi and Johanna Hartzheim
Tags: bread
