Crafted by hand, inspired by nature.
This season, Wildflower Bakehouse is unveiling a festive cookie collection inspired by mountain winters. Think spiced ginger snaps dusted with snow‑like powdered sugar, cranberry shortbread with tart bursts of flavor, and buttery spritz cookies shaped like pine trees. Each batch is made with local eggs and flour, keeping our rustic roots alive.
At Wildflower Bakehouse, our sourdough starter has been nurtured for over three years. It’s fed daily with local whole wheat flour, and it thrives in the dry Arizona air. The starter gives our bread its tangy flavor and chewy texture, making each loaf unique.
We’ll be bringing fresh sourdough, rustic baguettes, and seasonal pastries each week. Bundle up, grab a hot drink, and come say hello. Bookmark this schedule or check our site weekly for updates. We can’t wait to see you at the market!
Wildflower Bakehouse partners with Valley Mills, a family run grain mill just 50 miles away. Their stone ground flour is rich in flavor and nutrients, and it supports sustainable farming practices. By using local ingredients, we reduce our footprint and strengthen community ties.
Soft, fluffy dough swirled with brown sugar and cinnamon, topped with a drizzle of vanilla glaze. It is the definition of comfort in every bite. We bake them fresh each morning, and they often sell out before noon.