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.

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.