Hi Everyone! Believe it or not, I never set out to become a baker. Like most things worth doing, it started small—sourdough bread on a Saturday morning, cinnamon rolls for a friend’s birthday, teaching my kids to measure flour and crack eggs without getting shell everywhere.
But somewhere between homeschooling four days a week at co-op, cooking dinner from scratch every night, and trying to keep our home from complete chaos, I discovered something: baking made sense. It was meditative and productive, creative and practical, messy and beautiful all at once.
So I started Wildflour Cottage Bakery—a monthly pre-order bakery where I make the things I love to bake, for people who love to eat them. No storefront, no daily hours, just really good baked goods made in small batches with real ingredients.
And this blog? It’s where I share the recipes I’m perfecting, the behind-the-scenes of running a cottage bakery from home, and the honest truth about trying to do meaningful work while also being present for my family.
What You’ll Find Here
This isn’t a perfectly curated, spotless-kitchen, styled-to-perfection blog. It’s real life baking.
You’ll find:
- From-scratch recipes that actually work (because I’ve made them dozens of times)
- Behind-the-scenes glimpses of Wildflour Bakery—the successes and the learning curves
- Honest stories about balancing homeschooling, home management, and building a business
- Practical tutorials for bakers at every level
I believe food made with real ingredients, real time, and real care tastes better. I also believe there’s no shame in buying from someone who bakes with that same philosophy when you don’t have the time yourself. That’s why I teach you to bake AND offer to bake for you.
Beyond Baking
When I’m not elbow-deep in flour, I’m homeschooling my kids, tending to my small urban garden, reading too many books at once, and trying to convince myself that folding laundry can wait another day.
I live in South Florida, where I run Wildflour from my home kitchen. My favorite things to bake are cakes and scones, but my most-requested item is probably my sourdough cinnamon rolls—cream cheese frosting, soft yet chewy, worth every calorie.
Let’s Connect
I’m so glad you’re here. Whether you’re here for the recipes, curious about the bakery, or just want to follow along with this wild journey, welcome!
Subscribe to get new recipes and inspiration. And if you’re local, I hope you’ll order from the bakery sometime—I’d love to bake for you.