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View the Wildflour Baking Company menu

DOT COM DINING A Look At San Gabriel Valley Restaurants by SanGabrielValleyMenus.com

Wildflour Baking Company Offering Classes, Serving Up Good Food

By Bill Coburn

Wildflour Baking Company is not your typical bakery.  Their pastries are made in-house, using the freshest dairy products and high quality fruit and chocolate.  Their daily fresh baked breads (1.5 lbs, sliced if requested) are all made European style; baked on a stone, for a crisp crust and a chewy texture inside, using an all natural starter instead of yeast.  Baguettes, focaccia, sourdough, herb de province and several other loaves are available.  Everything is made in-house with fresh ingredients, no preservatives, and they use only butter – never margarine or shortening.

Another unique thing about Wildflour Baking Company is that they hold hands-on three hour cooking classes twice a month.  Classes have their own theme and menu, usually featuring appetizer through dessert, and you get to take what you cooked home.  So you can plan ahead, here’s a list of some of their upcoming classes: April 2^nd class called “Soup’s On” devoted to the joy and ease of homemade soup, where you’ll learn to make healthy Cream of Chicken soup, Carrot Ginger soup, Italian Bean soup and French Onion Soup; “Dinner in the City” on May 7^th featuring a “Waldorfesque” Salad, Stuffed Pork Loin, Wild Rice Pilaf, and Gratin of Apples.  On May 21^st, “Company’s Coming” and students will prepare a Roasted  Portobello Mushroom Salad, Swordfish with Tapenade, Couscous with Roasted Tomatoes and Meyer Lemon Mousse Cups.  In June, the “Parisian Comfort” class will prepare Iceberg Wedge with Roquefort Dressing, Steak Frites with Green Peppercorn Sauce and Summer Fruit Napoleons.  June 18^th will feature a long requested “Bread Class” where Wildflour Chefs won’t give a way all of their secrets, but will offer a few tips for making bread at home, including Multi-Grain Whole Wheat, Cinnamon Raisin and Fougasse.  Classes cost $70 and are held from 2pm to 5pm.  Reservations are required for the classes, which are kept small in size so that everyone attending gets the personal attention they desire. 

I’ve had many of the pastries and other baked goods at Wildflour Baking Company.  Fruit filled danishes, cinnamon rolls, apple walnut crumb cakes, blueberry muffins, sticky buns, croissants.  Every one delicious, every one fresh baked, every one its own little reminder of why I enjoy a good bakery.  They also offer a wide selection of cookies, several other types of muffins, bagels, bear claws, brownies and their lemon bars have been featured in the Los Angeles Times Food Section.

Another thing that moves them out of the typical bakery category is that for lunch they also serve fresh salads, sandwiches, and soups (Turkey Chili daily and a soup of the day) and occasional specials of the day, such as chicken pot pies.  I’ve had the roast beef and the turkey sandwich, and they’re meat is very high quality.  The roast beef sandwich comes with provolone, on roasted garlic bread and is served with horseradish mayo, Dijon, lettuce and tomato.  The beef was lean and delicious and the portion good-sized, and all sandwiches come with a side of Caesar salad.  A sandwich made on fresh baked bread always tastes better to me.  I’ve also enjoyed their turkey breast and brie on French herb bread with cranberry relish.  It also comes with Dijon and mayo.  I’ve not had their salads yet, but they offer several, including a Greek salad, a classic chef’s salad, Caesar salad, a Far East chicken salad and others, all of which can be ordered with herb-roasted chicken breast for a slight extra charge.

Wildflour bakes specialty cakes and standard cakes to order for your special occasion.  Their catering menu – yes they cater, too – includes sandwich platters, salad bowls, dessert platters and specialty items such as quiches, pesto torta with crostini, and a brie en croute that sounds to me like a good reason to throw a party, just to try it – a wheel of baby brie, topped with caramelized onions, wrapped in a puff pastry, and baked until golden brown.

Wildflour’s web page can be found at www.sangabrielvalleymenus.com/wildflour.htm.   You’ll also find their complete pastry menu, lunch menu, catering menu and cake menus at the same address.

Wildflour Baking Company opened Nov. 7, 2002.  They are open Monday thru Friday from 7am to 6pm and Saturday from 7am to 3pm.  They are closed Sundays.  Stop in next time you’re in Sierra Madre, and give them a try, and be sure and tell them you read about them in Dot Com Dining!!

As long as we’re on the subject of Sierra Madre dining, there’s some ownership changes going on in the Foothill Village.  The restaurant I wrote about a few weeks ago, Peppertree Grill, has since been sold and will be opening soon serving Italian food, using the name Café 322.  The Only Place in Town Café has been bought by Michael and Bill Kefalas, who own Barney’s, Ltd. in Old Town Pasadena.  You’ll be able to find their menu on the SGVMenus.com website soon.

I hear that also coming to Sierra Madre from Old Town Pasadena are the folks from Lucky Baldwin’s, who are currently in escrow on the purchase of the Sierra Madre Brewery².  It’s my understanding this will be a second location for them, don’t worry if you’re a fan of the original, it’s not going anywhere. 

The recently opened Casa Del Rey now has a full liquor license, upgraded from the beer and wine license they had when they began operations.

One place that hasn’t changed ownership is Corfu, the Greek restaurant on Sierra Madre Blvd., which is currently celebrating its ten-year anniversary.  Congratulations to the Bratakos family, and here’s best wishes for another ten good years. 

Bill Coburn is owner of SanGabrielValleyMenus.com, a restaurant website featuring more than 160 restaurant’s menus, as well as downloadable coupons.  He has nearly 20 years experience in the restaurant business, and has been eating for much longer than that.