WildFlour Artisan

WildFlour Artisan Your favorite little sourdough bakery in Waukee, Iowa 🌾

We make sourdough bread with only the BEST ingredients. Want to learn?
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Join one of our workshops on the basics of sourdough (scoring included!).

09/01/2026

It's September!!

Know what that means?

We have a new Bread of the Month: Bruschetta Mozzarella sourdough.
..and if you're wondering how it's made, just rewatch this video ;)

Same long, slow ferment we give every loaf, just with all the flavor you'd normally pile on top baked right into the crumb.

The bread of the month is our little experiment. Some flavors earn a permanent spot on the menu and some quietly disappear, and honestly your feedback is what decides it. Toast a slice with a drizzle of olive oil, serve it warm next to soup, or tear into it standing at the counter. No judgment here.

$15 a loaf while it lasts. Order online for pickup, or grab one at the market this week.

Place an order here: https://www.wildflourartisan.net/menu?itemId=3e57f50f-81d6-4d08-a937-1ddb9d12fec2§ionId=d1509df8-056c-46e6-a7f2-e45b92b0ea8c&menuId=9e76eef6-bf70-49e8-8229-e44d85d4306f

If you try it, tell me what you think. That's how a flavor sticks around.

XO, Clorrisa

Monday MARKET open TODAY!! ✨🎃 sourdough pumpkin snickerdoodle cookie samples today!! 4-7pm @ 975 Roman Road, WaukeeItem...
08/31/2026

Monday MARKET open TODAY!! ✨
🎃 sourdough pumpkin snickerdoodle cookie samples today!!

4-7pm @ 975 Roman Road, Waukee

Items available: Two freezers full, ready for YOU!
🥚Farm fresh eggs
🥖Sourdough breads
🍪Sourdough cookies and scones
🥞Sourdough pancake mixes
🍋lemon poppyseed bread
🫒Infused olive oils
🍌Sourdough sweet banana bread

And more!!

Venmo and cash accepted. First come, first take!!

Reminder: it's almost time. 🌾Just a friendly nudge... our Customer Appreciation Night (and Opening Night of our Thursday...
08/27/2026

Reminder: it's almost time. 🌾

Just a friendly nudge... our Customer Appreciation Night (and Opening Night of our Thursday Markets!) is coming up fast.

Join us Sept 10, 4–7 PM, for free burgers/hot dogs, fresh-baked goodies in the shop, and all your sourdough favorites. Free to attend... PLUS, we're doing a sweet sourdough deal!

Come anytime between 4pm and 7pm.

Register for free: https://www.wildflourartisan.net/event-details-registration/wildflour-artisan-thursday-market-kick-off

See you soon!

XO,
Clorrisa

08/25/2026

My husband is my biggest cheerleader. He'll eat any loaf I put in front of him and tell me it's the best thing I've ever made, but if you ask him his favorite, there's no hesitation: cinnamon raisin sourdough.

It's actually one of the more misunderstood loaves I make. People assume the cinnamon and raisins mean I can shortcut the process.

Nope.

It still needs the same long, slow fermentation as my plain loaves, usually 12 to 24 hours. That long, slow rise is what builds the tang and gives the dough its structure, and it's a big part of why sourdough tends to sit better with people than a lot of quick-rise breads.

Want to see what he's talking about? You can order it right here: https://www.wildflourartisan.net/menu?itemId=d7c1ecab-6d28-4a29-ae26-07b00b68a97f§ionId=d1509df8-056c-46e6-a7f2-e45b92b0ea8c&menuId=9e76eef6-bf70-49e8-8229-e44d85d4306f

What's your household's favorite?!

XO, Clorrisa

Monday MARKET open TODAY!! ✨Happy 1st day of school!!Sourdough lemon blueberry sugar cookies are back.. for a limited ti...
08/24/2026

Monday MARKET open TODAY!! ✨
Happy 1st day of school!!

Sourdough lemon blueberry sugar cookies are back.. for a limited time only!

4-7pm @ 975 Roman Road, Waukee

Items available: Two freezers full, ready for YOU!
🍋🫐 Scones
🥚Farm fresh eggs
🥖Sourdough breads
🍪Sourdough cookies and scones
🥞Sourdough pancake mixes
🍋lemon poppyseed bread
🫒Infused olive oils
🍌Sourdough sweet banana bread

And more!!

Venmo and cash accepted. First come, first take!!

08/22/2026

It's how you know your bread is ready for the next step...,

It's called the windowpane test. Once my dough is mixed, I pull off a small piece and stretch it out between my fingers. If the gluten has developed enough, it stretches thin enough that you can almost see light through it, like a little windowpane. If it tears before that, it's not there yet and needs a bit more mixing.

Once I get that windowpane, I know the gluten is strong enough to hold everything together, and that's my cue to move the dough into the bins and start stretch and folds.

It's a small check, but it saves you from guessing. Have you ever tried the windowpane test on your own dough? Tell me how it went.

XO, Clorrisa

🎉 YOU'RE INVITED! 🎉 In exactly 3 weeks, our first-ever Customer Appreciation Night is happening, and it's all because of...
08/20/2026

🎉 YOU'RE INVITED! 🎉

In exactly 3 weeks, our first-ever Customer Appreciation Night is happening, and it's all because of YOU.

📅 September 10th
⏰ 4–7 PM
📍 WildFlour Artisan

We're kicking off our weekly Thursday Market in the best way possible... with burgers, hot dogs, fresh-baked goodies, and plenty of sourdough favorites. 🍔🌭🍪🍞

Bring the family, grab dinner, visit with us, and stock up on baked goods for the weekend. Come hungry, leave with a full belly and a bag full of WildFlour goodness!

We truly couldn't do this without you. Thank you for being part of our WildFlour family. ✨

Register for FREE here: https://www.wildflourartisan.net/event-details-registration/wildflour-artisan-thursday-market-kick-off

Who's coming?! :) 🙋‍♀️ Send this to someone you hope to see there!

XO,
Clorrisa

There’s a right time to add the cheese, and it isn’t at the mix.Wait until the SECOND fold — cubes of aged provolone, as...
08/18/2026

There’s a right time to add the cheese, and it isn’t at the mix.

Wait until the SECOND fold — cubes of aged provolone, asiago, a fistful of grated parmesan. Any earlier and the pieces get dragged through the gluten until they’re shreds. Any later and you’re forcing them into a dough that’s already made up its mind. 😬

If you want to get REAL fancy, use aged cheese. Fresh mozzarella carries a lot of water; it steams out in the oven and leaves a wet pocket where the crumb should be. Aged cheese gave up its water months ago, so it melts into a pocket instead of a puddle.

And leave a few pieces sitting at the surface. They hit the hot pan, brown hard, and turn into that lacy burnt edge... the piece everyone tears off first :)

Have you tried our bread of the month, the Italian Three Cheese? Order below before the month is over...
https://www.wildflourartisan.net/menu?itemId=3e57f50f-81d6-4d08-a937-1ddb9d12fec2§ionId=d1509df8-056c-46e6-a7f2-e45b92b0ea8c&menuId=9e76eef6-bf70-49e8-8229-e44d85d4306f

XO,
Clorrisa

MARKET open TODAY Previously frozen loaves will be out today and discounted $2 a loaf! Come see us from 4 to 7 PM ✨Sourd...
08/17/2026

MARKET open TODAY
Previously frozen loaves will be out today and discounted $2 a loaf!
Come see us from 4 to 7 PM ✨

Sourdough lemon blueberry sugar cookies are back.. for a limited time only!

4-7pm @ 975 Roman Road, Waukee

Items available: Two freezers full, ready for YOU!
🍋🫐 Scones
🥚Farm fresh eggs
🥖Sourdough breads
🍪Sourdough cookies and scones
🥞Sourdough pancake mixes
🍋lemon poppyseed bread
🫒Infused olive oils
🍌Sourdough sweet banana bread

And more!!

Venmo and cash accepted. First come, first take!!

Address

Waukee, IA
50263

Telephone

+15153717985

Website

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