We roast and serve coffees that we think taste great. Our offerings change throughout the year, depending on what's in season and what we think will work for the consumer. We buy and roast in small batches to ensure we bring out the best qualities in every lot.
At our espresso bar, we are able to roast small highly controlled batches of coffee. The people roasting the coffee are the same people pulling shots and serving the coffee to the customers. This connection with the roasting process has enabled us to fine-tune our roasts over the last twelve years.
Wild wheat has opened a new quick stop bakery hot spot in Mt Eden. The space is divided into 2 distinct zones. One for artisan and specialty breads and the second for coffee; where you can casually wait for your delish coffee from bespecialty and be tempted by the pastries and savory items on display. The coffee setup has a refurbished 3group La San Marco 94, with a Mazzer timer grinder. All the coffees are served in takeway cups, but thats not really an issue, since you're there for a quick bread pickup.
The environment is designed to be light and fresh with a strong natural element; expressed through the use of plywood paneling throughout, and complimented by the textured concrete effect wallpaper and powdery blue walls. Simple black pendants create contrast within the space and emit a warm glow to each of the sales areas. Cane baskets and simple plywood shelves that ‘float’ off the wall are filled with varying loaves of artisan breads; the product remaining the main focus for the store and shopfront window display.
Conceptual interior design by Spaceworks http://www.spaceworks.co.nz