Working With Mum
Anne Bryce retired seven years ago but is now running the Wild Flours Gluten Free Bakery in Glasgow, alongside her son Calum – a business venture that happened almost by chance.
‘I discovered a few years ago that wheat didn’t agree with me, so tried going gluten-free,’ says Anne, 63. ‘The easiest way was to bake everything myself and the change in my health was amazing. Then I was asked if I could bake one gluten-free cake a week for a social enterprise where I volunteered, and that’s where it all started.’
Meanwhile, Calum, 28, had completed his degree in Sound Technology and Media and went travelling. By the time he returned, demand for Anne’s baking had vastly increased, with other outlets also showing interest. ‘I asked him if he was interested in going into business with me as he’s always enjoyed baking,’ says Anne. ‘He was really keen and Wild Flours was born. The big challenge was refining our recipes so everything was delicious. We both continued to bake and Calum did the delivery and admin, and we looked for the right premises, which we found earlier this year.’
The property needed gutting, and Calum’s dad Graham helped Anne’s brother Wilson with the renovation work. David, Anne’s other brother, made the table and chairs for the small cafe on site and also supplies Wild Flours with honey from his own hives, while other family members and friends have been roped in to help in the shop.
Anne and Calum feel that being honest about each other’s strengths and weakness as well as knowing when to move forward helps them work together so well. ‘I’m quite sweary when I get stressed, but Mum has endless patience,’ says Calum. ‘We know we share the same dream and that’s what’s most
‘I was asked if I could bake for a social enterprise’
The perfectionist pair honed their recipes until every bake was delicious