The Wildflour story starts in 1993 when the founder was dealing with severe GI issues. In those days, gluten intolerance was not a common diagnosis, but her doctorate program studies included nutrition and gastroenterology. She found by eliminating wheat from her diet, her symptoms were resolved. So began a 25-year adventure into replacing gluten with alternatives which are both tasty and replicate the texture so lacking in many of the then available gluten-free options. In 2010 she opened the bakery and fast forward to 2019 after years of juggling a full-time veterinary career with the successful bakery she made a painful decision to list the bakery for sale and focus on her doctorate in veterinary medicine.
Enter Jay Gordon, a successful entrepreneur who had, a year earlier, sold a business to AT&T and was looking for his next venture. A review of 4 other opportunities in the Puget Sound area lead him to the listing for Wildflour. What he found was a true gem; the business fundamentals were all in place. 1. The products were amazing. 2. The processes were in place and 3. The people were fantastic. On August 1, 2019 Jay purchased and began operating Wildflour Glutenfree Baking Company. While things are always changing and evolving, the proprietary flour blends and recipes have and will always remain the same.
WIldlflour operates in a dedicated gluten-free facility and offers a wide variety of baked goods including French baguettes, tea loaves, cookies, custom cakes and more. Wildflour also offers premix packs for bake at home goodness. Online ordering and shipping are available with the store front open for pick up and take out service. See all that the gluten-free world has evolved to – Gluten Out – Taste and Texture In.