Wildflour Artisan Sourdough

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Monrovia, CA
Wildflour Artisan Sourdough

Small batch sourdough home baker. Selling sourdough loaves & focaccia. One Lady one oven.

03/13/2024

Kismet inspired Persian rice loaf.
30% Whole Wheat
85% Hydration
Zante Currants & Pumpkin seeds
Basmati rice coated to perfume loaf. It’s a banger!! ✨

02/24/2024

Wildflower Linen Bread Bag

Crafted by artisans using ethically sourced natural materials for sustainable living. A beautiful wildflower design in grey or beige.

Wildflour is trying to reduce the amount of plastic and microplastics in our environment. In an effort to minimize this we are offering a reusable bag discount. If you bring a reusable bag with you to the farmers market you will receive $1 off your purchase. You can purchase these gorgeous bags from my website or bring your own reusable bag.

Please note, this bag will not keep your bread fresh for an entire week. It’s best to use it for pick up then transfer bread to a reusable airtight container to keep bread fresh. I would be happy to discuss with you in person how to keep your bread fresh all week. See you at the market. 🌎🌱

♻️

02/18/2024

Join me today at 4pm on NPR All things considered. A sourdough enthusiast and host Camila Domonoske interviews this accidental sourdough micro-baker (me 🙋🏻‍♀️). We discuss how a pandemic hobby turned into a business. We also discuss my evolution into supporting farmers that preserve heritage grains and regenerative farming. Camila gets me to divulge the name of my sourdough starter. 😆 Check your local listings. Will post link as soon as it’s available in stories later today.
When you support your local micro-baker she then supports the following.

https://www.npr.org/2024/02/18/1232335116/the-pandemic-fueled-sourdough-frenzy-isnt-over

Special mention to

02/10/2024

👩🏻‍🌾 Farmers market update. 🌾

Last night was amazing thanks to you! It really is the best feeling when people show up for you. I know how busy everyone is and it was definitely cold 🥶last night so thank you. 🙏🏼 I know every market won’t be like this perfect but what a great start!

The beignets were a hit! I wasn’t sure how they would hold up because I made them about an hour before packing up for market. I will try to have them again next week. I have to figure out packaging and test the shelf stability before making them available for porch pick up. Sourdough beignets need to be a thing because 🤤.

I learned a lot this first market. I didn’t have proper lighting💡and my table was a mess. I have a few things to iron out. I think I was mentally, physically and emotionally overwhelmed. I know it will get easier every time. Wholesale order/drop, online sales and farmers market on one day is a lot for one person. 👩🏻‍🍳 I have to be careful to pace myself because I don’t want to burn out.

Online pre order menu live & this week the balsamic caramelized onion & olive focaccia is available. I will also bring it to the farmers market next Friday too. Come early because the focaccia was the first to sell out! Thanks again for supporting your friend & sourdough baker. 🫶🏼

02/03/2024

Loaded Focaccia available this Friday. Online pre order menu live.
Order link tagged and on my bio page. Have a great weekend. ✌🏼

01/31/2024

So excited to finally announce 📣 we will be making our farmers market debut Feb 9th from 5-9pm. 2024* not 2020. 🫣
Please join us as we navigate our first ever farmers market. I’m nervous & excited to be taking the next step. It would mean the world to me if you stopped by and said hello. 👋🏼
Authentic naturally leavened, freshly milled, local, organic sourdough made in Monrovia. Doesn’t get more local than that. 🌾

01/19/2024

Freshly baked Epic Morning Buns now available at . 🙌🏼

Happy Friday. 🌾

01/13/2024

✨New Year update✨ We are entering our 3rd year as an ever growing micro-bakery. Last year was a huge learning year for us. Figuring out what we can reasonably accomplish with weekly wholesale & online orders while preparing for farmers market demands on one day was challenging. You may have noticed we disabled our delivery service. This was a difficult decision but time got the best of us. Hopefully, as this business grows this will change in the future. Thank you for your flexibility & understanding. We still offer morning pick up from 8-1:30pm & Wildflour porch pick up from 2pm-8pm.

All paperwork has been submitted and we are eagerly waiting approval for 24 regional farmers markets. Feels a bit like an act of congress but we will get there. 🤞🏼

We are so grateful to be so warmly welcomed & supported by this community. I am a proud Monrovian and will continue to strive to bring you the highest quality sourdough.

Baking with Wildflour is under construction. 🚧 Looking forward to teaching sourdough with a dear friend & colleague . Opening the micro-bakery to you for the first time. Excited to roll up our sleeves & teach you how to look, listen and feel how sourdough transforms. 👀👂🏼🙌🏼

So much to look forward to. Thank you for supporting this journey. We couldn’t do it without you. 🌾

01/13/2024

As part of my commitment to bring you more wheat varieties & higher fiber options. I am delighted to bring you my Heritage wheat sourdough loaf. Now available for pre order.
🌾50% freshly milled organic whole grain including spelt, red fife & rye. It’s a dark brown deeply satisfying beauty. If you love a more intensely flavored bread you will appreciate this artisan loaf. I really hope you try it.

12/27/2023

Is a sourdough cookie safe for people to eat if they suffer from gluten sensitivity?

This is a very valid question because sourdough can be added to any recipe. However, simply adding sourdough doesn’t necessarily mean it’s safe for those with gluten sensitivity.

First, why do sourdough bakers add sourdough (flour culture) to cookies, scones, biscuits etc? Sourdough is added for several reasons. Adding sourdough culture to pastries provides your sweet treat with healthy pre-biotics, increases moisture content and extends the shelf life. However, if the cookie is not cold fermented like sourdough bread it can cause some GI upset.

Sourdough bread, focaccia, babkas & sticky buns are all bulk fermented and cold fermented. This group of sourdough is absolutely safe for the gluten intolerant.

Sourdough pie dough is cold fermented but does not go through a bulk process. It is unclear whether it is safe.

Sourdough cookies, scones, biscuits are not fermented. I don’t recommend eating these if you struggle with gluten.

Sourdough can be apart of an anti-inflammatory diet. Higher the fiber the better. The long cold fermentation process breaks down gluten. This process makes it more digestible and increases your ability to absorb more nutrients.

If you have any questions or concerns please feel free to contact me. I am happy to discuss this with you further.

Heading into the New Year my focus will be to bring you higher fiber options. More wholewheat. What would you like to see?

12/25/2023

✨Merry Christmas✨

12/22/2023

Friendly reminder for tomorrow’s Christmas bake. My hope is to have everything done around 2pm tomorrow. I will send a message/DM/text or email when your order is ready. Cinnamon rolls require refrigeration. Please text me when you are here so I can bring out. Excited to see you tomorrow! ❄️🌾🎄👩🏻‍🍳

Address

Monrovia, CA
91016

Telephone

+16263217549

Website

https://wildflourartisansourdough.com/

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