Wildflower and Wheat

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Wildflower and Wheat Welcome!

Certified Colorado Cottage Bakery serving Northern Colorado

Bakery stand in Greeley
Pre order pickups in Greeley & Johnstown CO

⭐️Rotating Weekly Menu featuring seasonal flavors and ingredients
⭐️Custom Orders with a minium of $25

Just some photos from last week’s bake 😍 I’m loving the new oven, look at those baked goods!1. Artisan Sourdough2. Kitch...
10/20/2026

Just some photos from last week’s bake 😍 I’m loving the new oven, look at those baked goods!

1. Artisan Sourdough
2. Kitchen Sink Cookie (Potato chips, pretzels, homemade toffee, m&m, chocolate chips)
3. Brown Butter Pumpkin Snickerdoodles
4. Vanilla Bean Sourdough Scone
5. Chocolate Chip Sourdough Scones

What goodie is calling your name?? For me it’s the kitchen sink cookies right now 🤤

10/19/2026

THANK YOU! Our first bakery stand was so amazing, I’m still overwhelmed by the support and love! We sold out of breads by noon-ish and were closed by 4:30 🫶🏼

I know a handful of people stopped by in the afternoon but we had a limited supply by that time. You can always pre order online to make sure you get the items you want!

Check us out every Saturday at 8am!! 4941 W 9th St. Greeley

10/17/2026

Happy Saturday! The Bakery Stand is stocked and ready for you!

Find us at 4941 W 9th st. in Greeley 🫶🏼

10/15/2026

Browning butter is a process! This took about 30 minutes and you can see how it has to go through a few stages before it is actually starts “browning”

10/15/2026

Okay okay here it is! My brown butter pumpkin snickerdoodles!! The basis of this recipe is from Cambrea Gordon and I adapted it to work best for my bakery (colorado elevation can sometimes mess with recipes)!

Wet mixture:
226g (2 sticks) of unsalted butter, browned and cooled
75-80g of pressed pumpkin (~175-200g pre-pressed weight)
100g granulated sugar
120g brown sugar
2 large egg yolks (about 40g)

Dry mixture:
220g of all purpose flour
2 tsp of pumpkin pie spice
1 tsp baking soda
1.5 tsp cream of tartar
1 tsp salt

Rolling mixture:
75g sugar
10g pumpkin pie spice (less if you want a more mellow spice flavor!)

Mix together all your wet ingredients
Add your dry ingredients and mix again, be careful not to overmix cookie dough!
Cover and rest in the fridge for 30 minutes up to overnight
Portion cookie dough into balls equivalent to about 2 heaping tbsp
Here you can freeze dough balls for later or continue on for baking instructions!
Preheat oven to 350
Roll dough balls in rolling mixture and add a pinch of the mixture to the top of every cookie for added crunch
Bake at 350 for 10-12 minutes until the tops start to crackle and the edges brown
Pull from oven and let them rest on the baking sheet for at least 15 minutes!

Happy baking friends :))

Bread Shed Menu for October!
10/13/2026

Bread Shed Menu for October!

10/13/2026

Baker tip! Baking with pumpkin and having a hard time getting the texture you want? Try pressing the water out of your pumpkin before you use it!

Happy baking friends :))

10/11/2026

Wildflower and Wheat Bakery Stand Tour!

I’m so excited to see the shelves filled with baked goods and have the bread shed smell like butter and cinnamon and all things delicious! 😋

We’re counting down the days! Hope you are too hehe :))

I’m beyond excited to announce that we are one week away from our bakery stand opening! The stand will be open weekly on...
10/10/2026

I’m beyond excited to announce that we are one week away from our bakery stand opening! The stand will be open weekly on Saturdays from 8am till dusk.

Looking for some fresh sourdough in West Greeley? Stop by 10/17 and check out all the baked goods we have to offer! Sourdough breads, cinnamon rolls, scones, cookies and more! We feature rotating seasonal items as well as some bakery staple items that will be available every week.

10/09/2026

Love the morning light in the bakery as I’m getting ready to load up the bread oven!

Address

4941 W 9th Street
Johnstown, CO
80634

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