Wild Flour Bakery at the Headhouse Square Farmers Market (photo by M. McClellan for GPTMC)
An extraordinary hamburger bun, served at the area’s top restaurants, has made Wild Flour’s baked goods a sought-after commodity. The artisan bakery/boulangerie sports serious chops—owner Nishon Yaghoobian was executive pastry chef at Striped Bass before striking out on his own for his growing retail and wholesale business.
Among the available goodies: sweet and savory croissants, cupcakes, scones, ficelles, baguettes, flatbreads, turnovers, cookies, sticky buns, macaroons, and, of course, challah rolls. The bakery doesn’t have a retail storefront but Wild Flour’s products are currently available at the Fairmount, Rittenhouse, Bryn Mawr and Headhouse farmer’s markets, as well as at area restaurants like Rouge, Standard Tap and Good Dog.
