Wildflour Cottage Bakery

05/31/2025

Yesterday was epic! Well, actually the last month was a baking event of E P I C proportions. But yesterday…😅

It’s been such a treasure to be included in such profound moments of joy and celebration, watching amazing humans human so beautifully, all the love generated between families and friends. To be a part of that in some small way is such an honor.

Back to back dessert tables for 2 weddings, this last one for just about 200 people when all said and done. That’s 540 pieces of individually sized desserts and by the end of the evening, only about 70 pieces remained (which we packed up in sweet little to go boxes for guests to take home).

I had the most amazing right hand I couldn’t have done it without her intuitive nature, skill, and lighthearted spirit. I was so proud of the way she poised herself so professionally and courteously. She knew exactly what I wanted/needed and could, without speaking…get it done. The best part was when we got tired goofy and just laughed. What a kid! Thank you, Charlotte!

The icing on the cake was flowers. Showstoppers. Set the exact tone for the table. Utterly breathtaking. Thank you Shelley for your support and for being. Your flowers are truly the most beautiful pieces of art.

And lastly…speaking to art. I overheard someone share how the dessert table was a “piece of art” and it dawned on me: I may not sit at a canvas observing my landscape and creating that from paint or ink. I may not sit and mold from clay or chisels shapes from marble. I do this. I labor over flavors and forms and obsess over how to make them in dessert form. Stacking, layering, frills, flowers, sight, smell, touch, taste, and feel. Every sense peaked to the creation of these tiny things. This is my art. And it’s edible! Win/Win ⭐️

If you’ve read this far, thank you! And if you’ve supported me in my insanity, tears, obsessing, constant questions, scatterbrained, all the things…I appreciate you more than you could ever know!

04/02/2025

It’s go time! Weekly specials every Wednesday 🔥

Midweek Lunch Special! 🥣🥖

Cozy up with Chef Julie’s hearty New England clam chowder, rich with clams, hearty vegetables, and creamy goodness. Pair it with our honey mustard, Granny Smith apple, ham, and Taliah cheese baby baguette sandwich, finished with fresh arugula for the perfect balance of savory, tangy, and crisp flavors.

Our ham is certified organic and humane.

Taliah is our newest cheese in the case and is tangy, aged, and delicious.

It’s the ultimate comfort lunch—come grab yours while it lasts, priced right at $13 so why not grab a Drowned Lands India Pale ale to wash it down?

03/29/2025

Beautiful spread today. Beautiful people today.

BeYOUtiful!

*sidenote: tahini blondies sold out within the first 30 minutes, dang y’all! 🤯 Will make more ASAP

03/27/2025

is bursting with yummy treats and pops of color!

Gluten free items restocked today, still warm. Come and get your fudgy brownie and cherry almond hand pie.

Surprise balls are BACK IN STOCK. Bring the kiddos, or just come as you are and pick one out. Just for fun!

The cheese case is looking mighty fine these days. Everyone in the case is sharp and shiny so I’d like to introduce you to a super delicious cheese, Bonde du Poitou. A yummy and creamy, geotrichum rind, sweet, nuanced flavor. Come and try! You won’t be sorry you did!

03/22/2025

First weekend of spring 💐 calls for some really special treats! So come on by…treat yourself to something special including, but not limited to these really wonderful beauties.

Don’t forget Bimi's Cheese Shop’s amazing selection of cheeses, sundries, coffee, S O U P and more. A really wonderful one stop for much of what you might need ⭐️

03/18/2025

O R E O

♥️

03/17/2025

I had this funny realisation the other evening with my that every team if kiddos has come to the kitchen, sees a snack or treat I’ve made and asks “is this for us”. It’s simultaneously funny and not so funny. A lot of the time I bake I try to make extra for my family, especially bread, but not always-hence the “is this for us” check in.

Well my darlings. I don’t have any baking commitments outside of us today, so this 👏 is 👏 for 👏 you ♥️

Any guesses? Secret ingredient pictured in the background

03/15/2025

Back at it! The counter is filled to the gunnels with treats and snacks just for you

From Main Streets best cookies and bars () to sourdough treats like Danish Carnival buns and a long fermented (36 hour) Celtic tea cake to the most amazing gluten-free items (looking at you chocolate chip muffins and brownies) you can’t even tell they’re gluten-free!

It’s a beautiful, sunshiny ☀️ day! Come by and treat yourself to a yummy bowl of soup, a treat, and coffee, I’ll twist your arm. 🤭 ok, no I won’t because I won’t have to! Just come on down. Come for the treats, but stay for the awesome people that make this spot so special! 💐♥️💐

03/12/2025

Another day, another bake. My favorite loaf recently is the dark chocolate with chocolate chips. Like yesterday, I tried a more dramatic scoring pattern, the spiral. 🌀 super fun! Also treated myself to a new tool today (a larger Dutch oven, see the shiny blue one 😍). My loaves are so springy but my tiny Dutch ovens squash them down so they can’t open up, I’ve been losing a true sense of my scoring angle because the bread closes up before it can open all the way. N O W, I can get a real sense from all my loaves (well, almost, still need one more larger DO).

Oven is still on. Lots of baking before tomorrow. Gave a glimpse of a recent order for a fig cake. She’s a beaut 🪻

GF day tomorrow at Bimi's Cheese Shop so come and get yer handpies, brownies, and NY style crumb cake.

And Bimi’s CANTEEN & BAR opens up again for the season! 🎉🎉🎉 Everyone will be bright eyed and bushy tailed and so excited to see you! I’ve got a spectacular GF berry tart in the works, along with our OG flourless chocolate cake.

You know you missed us! Come on by! 🥰