“Wild Flour lives where passion meets patience. Baking has always been my love language — a quiet ritual of care, butter, and intention. I work with real, homemade ingredients and let time do what it does best. The result is something both personal and refined, meant to be savored slowly.”
What I believe in
- Small batches.I bake what I can keep an eye on. If you ordered it, it was made this week — most likely the day before you picked it up.
- Real ingredients.Butter, not margarine. Real vanilla. Eggs from a farm I trust. Honey from a beekeeper a few miles away when I can get it.
- Honest allergens.Every recipe lists what’s in it, plainly. My kitchen handles wheat, eggs, dairy, soy, sesame, and coconut — please tell me what you’re sensitive to so I can be careful.
- The slow way.Browned butter takes the time it takes. Dough that has rested overnight is better than dough that hasn’t. I’m not in a hurry, and the cookies aren’t either.
Trained & certified
A safe kitchen.
Some of the quiet, behind-the-scenes work — the certifications and care that go into every order.
ServSafe® Food Handler
Certified in safe food handling, storage, and sanitation. So when something leaves my kitchen, I know it's safe to land on your table.
Renewed April 2026 · Valid through April 2029
Institute of Culinary Education
Pastry & Baking Arts · New York, NY
Formal pastry and baking training at ICE in Lower Manhattan — where the foundations of butter, dough, time, and temperature became second nature.
Class of 2026
Thank you for being here.
If you’d like to order something, or just want to know what I’m baking this week, the door is always open.