our roots
Three flours. Three kids. One kitchen.
The story behind the name — and the bread.
3WildFlour's started in Kate's kitchen, named for her three wild ones — Brooke, Caden, and Dylan.
The pun is on purpose. Three flours. Three flowers. Three kids rooting and growing in the same patch of sun. The name reminds us why we bake in the first place — for the people at our own table, and for everyone we get to feed beyond it.
[edit: a sentence or two about how the bakery started — was it sourdough during lockdown, a hobby that got out of hand, neighbors asking for more? This is where the personal "spark" goes.]
Today, the kitchen is a little bigger, but the rules haven't changed. We mill heritage grains in small batches. We let the dough rest as long as it needs. We bake what we'd want our own family to eat — because, more often than not, they're the ones eating it.
What you get from us is what came out of the oven that morning. Sometimes we sell out by ten. Sometimes there's an extra loaf nobody's claimed. That's how it goes when one baker does it all by hand.
Thank you for being part of the patch.
— Kate
the kids to come]
Meet the bakers
Kate, Brooke, Caden & Dylan
[edit: a short paragraph about Kate — what she baked first, what she loves about it, where she trained or how she taught herself, and how the kids fit in (do they help? have favorites? get the first warm slice?). Keep it warm and personal — this is the part people come to the About page hoping to read.]
Three flours
Heritage wheat, rye, and spelt — each milled in small batches. One for each of the kids, as the story goes.
Patient fermentation
24 to 48 hours of cold proof. Time is the secret ingredient.
Local & seasonal
Butter, eggs, and fruit from farms within a 50-mile radius.