How Wildflower Bakehouse Began

Like many great things, Wildflower Bakehouse started small, right at Emma’s kitchen counter. What began as weekend experiments with sourdough and family-recipe pastries quickly grew into something bigger when neighbors, friends, and coworkers kept asking for more. Encouraged by their support, Emma decided to take a leap and bring her baked goods to her local farmer’s market.

Baking With Purpose

Emma believes that baked goods should do more than taste good; they should feel good. That’s why she focuses on small-batch, handmade breads and pastries, using seasonal ingredients sourced from Arizona growers whenever possible. From tangy lemon-lavender scones inspired by desert wildflowers to her signature mesquite-honey sourdough, everything she bakes carries a little bit of the Southwest with it.

Today, Wildflower Bakehouse is still running out of Emma’s home kitchen, where she wakes up before sunrise to prepare each batch with care. You can find her most weekends at farmers markets across the Phoenix area, sharing her creations and meeting the people who make this community feel like home.

For Emma, baking isn’t just a craft, it’s a connection. And every loaf, cookie, and pastry is an invitation to slow down, savor the moment, and enjoy something made with love.