Wild Root Kitchen

Wild Root Kitchen Sourdough with Soul — pantry staples and seasonal creations 🌾 wild yeast is the heart and the root in this kitchen ♥️

03/21/2026

One year. A lot of flour. So much gratitude.

Wild Root Kitchen is closing — thanks for being here ♥️

💕With Valentine's Day right around the corner, might I suggest some fresh bread for the table and homemade chocolate for...
02/07/2026

💕With Valentine's Day right around the corner, might I suggest some fresh bread for the table and homemade chocolate for the heart?💕

**Fresh Sourdough & Brownies - Pickup Friday, Feb 13th**

Preorders are open, with 2 pickup locations available! Continued thanks to Ye Olde Tavern in Alpine Arizona for their support!

All handmade in small batches using high-quality ingredients including organic flour and always 100% naturally fermented.

Orders are open until Mon, Feb 9th at 5pm

View the menu online, place orders, pay, and get text alerts right to your phone!
👉Click the link: https://www.hotplate.com/wildrootkitchen

Rather preorder directly?
👉Call or text: Alyssa Crosby - (602)796-1514

Both options are welcome.

Payment accepted via cash, check, Zelle or Venmo.
Credit card payments are also available for orders placed through Hotplate.

Pickup Locations and Times:
- Springerville : at my home between 11am and 2pm
- Alpine : at Ye Olde Tavern starting at 3pm

✨ Allow me to add something memorable to your Valentine's or Galentine's menu.

I know there’s some recovery happening after yesterday’s absolute blow out but I’m still doing my part to take care of t...
01/02/2026

I know there’s some recovery happening after yesterday’s absolute blow out but I’m still doing my part to take care of the Ye Olde Tavern in Alpine Arizona crowd! 😉

You won’t find better brownies and I’m introducing Italian Herb and Cheese to my bread rotation. Our house has smelled like a pizzeria all week as I’ve been perfecting it 🤤 Absolutely delicious!!

01/01/2026

I’m not settled on it yet but the guiding light for 2026 could easily be “do it messy, do it anyway” ♥️

Including trying footage clip stuff that I’ve never done before 🙃

12/29/2025

Full restock at Round Valley Mail & More!

12/24/2025

It was sooo nice to bake in a bigger kitchen for once, someday I’ll have more counter space and an extra oven but for now I’ll settle for borrowing my mom’s when I can.

I often reach for the stool at home but I spent most of this dough prep on the platform trying to give my shoulders a break from being hunched up around my ears 😅

12/22/2025

It wouldn’t be very fair to not report back on the search for a “just right” chocolate chip cookie.

I’m getting closer.

A decent result, for sure, but still a little tall and mound-ish for my taste.

This year I started mixing my own brown sugar using white sugar and molasses. I miscalculated and accidentally made this an all brown sugar cookie. Lesson learned.

It just feels like a graduation moment. I used to mix 1,800 grams of dough to bake 2 loaves of bread for my little famil...
12/21/2025

It just feels like a graduation moment.

I used to mix 1,800 grams of dough to bake 2 loaves of bread for my little family.

Today, 1,800 grams isn’t even enough sourdough starter to mix the bread on this week’s order.

One of those “if you told me” moments.

If you told me 2 years ago that I would be mixing the starter in the same container that used to hold the whole dough ball and seriously thinking it might be time to order that 13L dough tub that’s been in my shopping cart for months.

I’d be so proud of the me of 2025 that finally stopped talking about opening the microbakery and finally did it! ♥️

Address

Springerville, AZ
85938

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