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Wild Flour Bakery is a family owned business founded on a love for baking, family and turning our passion into our livelihood. Our bakers are Christopher (the bread man) and Alyssa (a touch of everything). Our quality control team consists of Mason and Riker, who ensure each batch is made with the greatest of care and meets customer expectations.
Our dream of opening a bakery came about when our oldest, Mason, was only a few years old and diagnosed with a medical condition that made it impossible for him to digest processed foods and sugars. We started baking in order to meet his nutritional needs, but soon discovered a family passion for traditional baking. Both of our boys are on the spectrum and have sensory needs, so finding this outlet helped opened our eyes to the possibility of starting a business that could truly be something we shared as a family. We hold the hope that the boys will continue to learn and grow their love for baking and take over Wild Flour when the time comes.
It is important to us that we use the best of ingredients, utilize local resources, and provide a service that makes you smile (and your tummy rumble)! Wild Flour Bakery started as a family endeavor and a means to bring the community together, and we intend to keep it that way.
Our handcrafted breads are made using a slow fermentation process and traditional kneading, proofing and baking methods. We make each loaf with the same care as we do our own family dinners. Our sweets are made top to bottom with sourced ingredients and all from scratch.
We believe in making eating a process to be savored. With no artificial flavors, the use of unbleached and whole grain flours, and carefully sourced ingredients, we are excited to bring you fresh baked goods from our hearts to your home.
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