Hi, I'm Casey.

I've been baking my whole life — wedding cakes, baby shower cakes, even my own graduation cake. But my favorite bakes are the ones that happen on a Saturday morning with my kids, making something they're already excited to eat before it's out of the oven.

I've taken a lot of roads to get here. Higher education, the tech world, a few hats in between. But baking has always been the constant. Wildflour is me finally taking the chance I've been told to take for years.

The name? Partly because I really like puns. But mostly because I love experimenting — new flavor combinations, unexpected ingredients, techniques I've never tried before. Wild flour. It seemed to fit.

I care about doing this right. Every order's packaging is compostable and/or biodegradable, and as Wildflour grows, I'm committed to sourcing more locally and choosing fair trade ingredients where I can. Good food shouldn't cost the earth.

If you've found your way here, thank you. I'm so glad you want to whip up a little wild whimsy with me.

— Casey, Wildflour