Wild Ember Bread – Organic. Handmade. Wholesome. Hearth-baked bread.

NOW OPEN

2150 Friendsville Rd Friendsville, MD 21531

Thursdays 2–6pm, Fridays 2–6pm, Saturdays 10–3pm

Organic. Handmade. Wholesome. Hearth-baked bread.

Wild Ember Bakery

Come see and smell the bread being made! We bake fresh bread, bagels, and cookies 3 days/week (see our weekly menu). We also offer a curated selection of pantry items to go with your bread like cultured butter, smoked salmon, quality olive oils and vinegar, local microgreens, craft soda, nitro coffee, and more!

2150 Friendsville Rd Friendsville, MD 21531 (same shopping center as Railey Design & Furniture)

Thursdays & Fridays 2–6pm, Saturdays 10am–3pm

Jump to Full Menu

Deep Creek Farmer’s Market

Support your local farmers and artisans! Shop local produce, meat, eggs, cheese, flowers, baked goods and prepared foods. There is also live music and other activities for the whole family. We typically sell out, so get there early!

Garrett College Parking Lot, Mosser Road (across from Moonshadow) McHenry, MD 21541

Fridays 3-6pm starting May 24, 2024

Who We Are

Wild Ember Bread is a small-scale bakery with a mission to bring healthy, delicious bread to the Garrett County community. We use all organic flour, and regionally sourced heritage wheat varieties whenever possible. We love to support farmers who grow organic grain and who believe in leaving the soil and environment healthier than it was when they got there. The majority of our hearth loaves are naturally leavened and whole grain.

Deep Creek Sourdough, Baguettes and Bagels will be offered each day we are open plus rotating seasonal offerings like focaccia, sprouted grain breads, holiday specials, and multi-grain sandwich loaves.

Omar Qazi – Head Baker at Wild Ember

Omar Z Baker

I moved from DC to Deep Creek full time with my wife and son a few days after the pandemic started, but I have been coming here with my family for 35 years. Prior to a major rock climbing accident and my son Wilder’s birth, I baked for Amy’s Bread in New York City and A Baked Joint in Washington DC.

In the years since my accident, I was sure I would never bake professionally again—my healing body could not stand up to the rigors of baking hundreds of loaves every day. But in 2022, I launched Wild Ember Bread at the Deep Creek Farmers Market and it has been so rewarding to be able to bring delicious, healthy bread made with care to the community around this beautiful region. I bake in a custom mobile wood-fired oven, made by Hearth+Timber which brings additional complexity to the naturally leavened baking process (weather! stored heat!) but it’s a thrill to bake with wood-fire out in the elements, and see how something so basic as a hearth-baked loaf can bring joy to my customers.

As of Spring 2024, we are proud to have opened a location at The Market at 42 (2150 Friendsville Rd). Thank you to all who have supported our journey.

Breads
Bagels & Buns

Hearth Loaves

Hickory Smoked Rye

$11

Sprouted rye berries both earthy and nutritious are then hickory smoked for a surprising bit of flavor. Toasted and buttered it’s all you really need in the morning. Wheat and rye flours, sprouted rye berries, celtic sea salt, and levain.
**Fresh on Fridays**

Cavedweller Jalapeno

$16

Sourdough with local asiago-like aged goat cheese from Firefly Farms and jalapenos. Wheat flour, corn flour, cavedweller cheese, jalapenos, levain, salt.
*Saturdays*

OUR SIGNATURE LOAF

Deep Creek Sourdough

$10

Your daily bread. This kind of bread has been torn apart at dinner tables for centuries. Ours is made with redeemer wheat, einkorn, emmer and buckwheat flours, celtic sea salt, and levain.
**Fresh on Thursdays, Fridays, Saturdays**

Landbrot

$10

A rustic light german rye cottage load. Wheat and rye flours, celtic sea salt, and levain.
*Thursdays*

Chocolate Fig

$16

Like a cake, but its bread, so you can eat it for breakfast, lunch, dinner and snack time. Figs from Liokareas a really nice company in Pittsburgh with a family farm in Kalamata, Greece. Wheat flour, cocoa powder, coffee, chocolate chips, dried figs, levain, salt.
**Fresh on Thursdays**

Polenta Pepitas

$11

Soft corn polenta made with bloody butcher cornmeal (named after its purplish-red color) mixed into the dough with toasted corn flour and pumpkin seeds. Wheat flour, blue corn flour, bloody butcher (red) cornmeal, pumpkin seeds, levain, salt.
**Fresh on Thursdays and Saturdays**

All our flour is organic and largely sourced from Weatherbury Farm in Avella, PA and Deep Roots Milling in Roseland, VA.

Baguette

$6

The baguette, crusty and soft, and loved around the world! Ours is made with a mix of redeemer wheat, spelt, and toasted corn flour and levain with a long fermentation that adds flavor and complexity and increases shelf life.
**Fresh on Thursdays, Fridays, Saturdays**

Seeded Wheat

$11

Same base dough as our Deep Creek Sourdough with toasted flaxseed, sesame, pumpkin and sunflower seeds; baked in a loaf pan for easier slicing and sandwich-ability.
**Fresh on Thursdays**

Cinnamon Raisin Walnut

$11

Smells just like christmas. Organic wheat flour, golden raisins, saigon cinnamon, levain, salt.
**Fresh on Fridays**

Foccacia

$10

Made with high-quality flour, extra-virgin olive oil, and maldon salt which gives our foccacia distinctive flavor and moist texture. Seasonal rotating toppings.
*Fridays*

Bagels

Everything Bagel

$2.50 ea. or 6 for $14

Basic but better, made with old-world style wheat flour that has a higher proportion of ash (bran and germ), i.e. nutrition vs. white flour. Topped with a mix of sesame seeds, onion, garlic, and sometimes - with additional crushed red pepper or dill mixed in.
*Thursdays, Fridays, Saturdays*

Plain Bagel

$2.50 ea. or 6 for $14

*Thursdays, Fridays, Saturdays*

Salt Bagel

$2.50 ea. or 6 for $14

*Thursdays, Fridays, Saturdays*

Buns

Cinnamon Buns

$9

Decadent, ooey and gooey as a cinnamon bun should be. All organic, with whole milk, italian butter and saigon cinnamon. These are a best-seller!
*Saturdays*