Somerville carb fans are getting an upgrade. Wildgrain, the Somerville-born subscription service that delivers par-baked loaves, pastries and fresh pasta straight to customers' freezers, is opening its first public bakehouse in Union Square next Thursday, March 5. The new spot will serve warm croissants, bagels and coffee and will also stock a freezer packed with Wildgrain favorites that non-subscribers can grab to go. The storefront lands at Somernova, the mixed-use campus between Union and Porter Squares that has been quietly filling up with makers and food tenants.
From subscription box to storefront
Wildgrain has built a national following from its Somerville roots. The company now counts more than 100,000 monthly subscribers and ships upward of 1.2 million boxes a year, according to Wicked Local. The business partners with roughly 30 bakeries around the country and ships orders packed with dry ice and recyclable gel packs, the outlet reports. Co-founder Johanna Hartzheim told the reporter that "people were looking to get food delivered," a shift that helped the company scale far beyond its original Somerville kitchen.
What you'll find at the bakehouse
The Wildgrain Bakehouse is designed as a small, cozy café, with seating for about 23 guests and a freezer full of products customers can buy and take home, according to Wildgrain. The company says most items go straight from frozen to finished in about 25 minutes, no thawing required. On the café side, the menu will feature sourdough loaves, croissants, bagels, pastries, pizza, grilled cheese and fresh pasta, along with coffee and other café drinks. Wildgrain's site lists March 5 as the grand opening date and gives the location as 29R Properzi Way in Somerville.
Where it fits in Union Square
Somernova, the 7.4-acre campus that calls itself an innovation and community hub, lists Wildgrain among its food and drink tenants and situates the bakehouse in the middle of Union Square's growing food corridor, per Somernova. Coverage in Boston.com also flagged the shop in a roundup of early-2026 openings. For locals, the brick-and-mortar spot means finally getting to try Wildgrain's bread and pastries hot from the oven without committing to a subscription box.
Founders Johanna Hartzheim and Ismail Salhi launched Wildgrain in January 2020, according to the company's origin story on Wildgrain, and the pair has focused on slow fermentation and simple ingredients. Hartzheim told Wicked Local that "it felt wrong. it should be flour, water and salt," a back-to-basics line that underpins the brand's product approach. With a national subscriber base and a hometown storefront, Wildgrain is betting that plenty of fans will trade clicks for counter orders when the Union Square bakehouse opens next week.
