Wild Buns Bakery
A Scandinavian bakery in the Oltrarno run by an Estonian baker, where you sit and watch them roll the buns you are about to eat.
- Area
- San Frediano
- Scale
- Small. Batches sell out
- Known for
- Sourdough and cinnamon buns
- Checked
- August 2026
- Price
- €
- Go for
- Sourdough baking and cinnamon buns in a small bakery that sells out, run at the scale of two people and an oven.
- Skip if
- You are arriving late in the day. What is gone is gone.
What everybody agrees on
Read across public reviews on Google and TripAdvisor in September 2026. A smaller sample than the established cafes.
- Most
The baking is the draw and people describe it as closer to Northern European than Italian.
- Most
Things sell out, and arriving in the morning is the advice that comes up most.
- Often
It is small and there is little seating. Most people take things away.
- Some
Prices sit above an Italian bar, which is the trade for the baking.
What to order
Go in the morning and buy more than you think you want. The afternoon version of this shop has considerably less in it.
Before you go
- Best time
- Morning.
- Seating
- Minimal. Mostly takeaway.
Robert Marrandi worked out of pop-up locations for three years before opening here permanently in September 2022. One room, ovens in view, the smell reaching the corner of Via di Camaldoli. Cinnamon and cardamom are the constants, everything else rotates with the season: salted caramel, rhubarb, apple crumble, lemon poppyseed. There is sourdough and a savoury side too, brunch buns and sandwiches. Small, so it fills up.