WildFlour’s secret begins with the grains themselves. “Our bakers use the kitchen as their laboratory,” said Besner, who worked for some time at Whole Earth Center and also trained at The Natural Gourmet and the French Culinary Institute. “Drawing on a wide array of flours – everything from amaranth to quinoa, each with different protein or starch content, the bakers experimented until they found the best blends for baguettes, pumpernickel, cheese sticks, biscotti, and even cream puffs; everything we sell has the right crust and crumb combination. Our cookies have a balanced ratio of crunch to moistness. Our muffins are loaded with flavor.”
“Cakes are particularly interesting,” she said. “The bakers spike them with fruit fillings and mellow them with old-fashioned buttercream frostings. Our Genoise cake with apricot puree filling, our Swiss buttercream cake, our German chocolate cake with sour cherries, and chocolate ganache are absolutely delicious.”
WildFlour tartlettes, breads and other desserts are available for takeout; birthday cakes or family-size pies or tarts will be available by special order.
WildFlour Café offers self-serve breakfast from 8 a.m. to 11 a.m. on weekdays. Lunch hours are from 11a.m. to 3 p.m. On weekends, brunch will be served from 10 a.m. to 2 p.m. WildFlour is closed on Mondays.
WildFlour is at 2691 Main Street (also known as Route 206) near the corner of Gordon Avenue in Lawrenceville, NJ. Parking is available in the back of the building and is accessible from Main Street.