WildFlour Artisan Bakery

WildFlour Artisan Bakery WildFlour Artisan Bakery provides artisan breads, layer cakes with unique flavor combinations, pies, cookies, & pastries. This is WildFlour Artisan Bakery!

Visit the store location on Saturdays or place an order by phone or email. WildFlour Artisan Bakery is the result of years of baking for family, friends and co-workers. Joining the local farmers market selling my baked goods to the community helped lay the foundation for WildFlour. I use quality, organic ingredients such as King Arthur Flours, Nielsen-Massey vanillas, Ghirardelli and Guittard Choc

olates, and Wuthrich European style butter. My training in bread comes from Artisan Bread School and are all made by hand. All baked goods are from scratch including the laminated dough products such as croissant, puff pastry and Danish dough. The meaning of “Artisan”: A person or company that makes a high-quality or distinctive product in small quantities, usually by hand or using traditional methods.

Saturday, June 6 menu… Brown Sugar Cinnamon Pop-Tart. Buttery and oh so flaky pie crust with dark brown sugar filling an...
05/28/2026

Saturday, June 6 menu… Brown Sugar Cinnamon Pop-Tart. Buttery and oh so flaky pie crust with dark brown sugar filling and a cinnamon icing top. Pre-order at WildFlour.me

Hello! I’m back from Italy and have already been working in the Bakery. I’m so excited for the June 6 menu and to see yo...
05/28/2026

Hello! I’m back from Italy and have already been working in the Bakery. I’m so excited for the June 6 menu and to see you all! The menu for June 6 is live at WildFlour.me. We’ll have this Honey Butter Croissant! A butter Croissant dipped in vanilla honey butter and then coated in raw sugar! Its phenomenal! Preorder now!

For more information or to register visit artisan-bread-school.com
05/28/2026

For more information or to register visit artisan-bread-school.com

05/23/2026
Sourdough Bagels with smoked salmon and cream cheese for lunch!
05/21/2026

Sourdough Bagels with smoked salmon and cream cheese for lunch!

Dividing Ciabatta! Look at that crumb! The course wraps up tomorrow with pizza for lunch!
05/21/2026

Dividing Ciabatta! Look at that crumb! The course wraps up tomorrow with pizza for lunch!

It’s the start of a new course here in Tuscany! The participants are mixing their first bread! No mixers used. Only our ...
05/18/2026

It’s the start of a new course here in Tuscany! The participants are mixing their first bread! No mixers used. Only our hands!

Over the past week in this region of Tuscany the weather has been up and down. Some days we’ve seen rain and clouds then...
05/17/2026

Over the past week in this region of Tuscany the weather has been up and down. Some days we’ve seen rain and clouds then blue sky and sunshine several times during one day. A new group of participants arrive today! The course begins tomorrow.

Yesterday was the last day for the first week course of Artisan Bread School. And… it was pizza day! Sourdough pizza bas...
05/16/2026

Yesterday was the last day for the first week course of Artisan Bread School. And… it was pizza day! Sourdough pizza base made on Thursday. Each participant dressed their own pizza then it was baked in a wood fired oven. We had such a wonderful group of participants from all over the world. Prep now begins for our second week!

Today we baked Semolina Sourdough that the participants made yesterday. Semolina has such a beautiful yellow tint to it....
05/15/2026

Today we baked Semolina Sourdough that the participants made yesterday. Semolina has such a beautiful yellow tint to it. Some added fennel seed and raisins… my favorite! Semolina is durum wheat and is known in Italy as rimacinata which means twice-milled.

Address

117 E. Washington Street
Saint Paul, IN
47272

Opening Hours

7am - 10:30am

Website

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