Cookies
Brown sugar, real butter, time. Every cookie folded by hand — soft in the middle, golden at the edges.
A small kitchen · Made by hand
Dani’sWild Flour
Slow mornings, real butter, patience. Cookies, brownies, biscotti, loaves, and granola baked in small batches from my kitchen — the way they were meant to taste.
From my kitchen
“Wild Flour lives where passion meets patience. Baking has always been my love language — a quiet ritual of care, butter, and intention. I work with real, homemade ingredients and let time do what it does best. The result is something both personal and refined, meant to be savored slowly.”
— Dani
The SignatureWild Berry
Wild Berry
Crumble Cookie
The signature.
Brown-sugar shortbread folded with dried blueberries and strawberries, finished with a buttery crumble top. The cookie I keep coming back to, and the reason this little kitchen has a name.
WheatEggsDairy
From the menu
What I’m baking
A short rotating menu — what’s in season, what I’m craving, what someone asked for nicely.
Brownies
Deep chocolate, real butter, and a fudgy center with a crackled top. Made rustic, rich, and done right.
Biscotti
Twice-baked, made for a pot of tea or the second cup of coffee. They keep beautifully in a tin.
Scones
Cold butter cut by hand, flaky layers, sweet or savory. Best the morning they're baked.
Loaves
Soft, fragrant loaves that travel well. The kind you bring to a friend who's having a hard week.
Granola
Oats, honey, and dried wild berries baked into big clusters. Made for yogurt, slow mornings, or a handful from the jar.
Lately, in the kitchen
A few quiet mornings.
Baked with love.
Pickup is from a quiet kitchen on a quiet street. Send me a note and I’ll let you know what’s coming out of the oven this week.