Wild Flour Bakery
Philadelphia, PA
www.wildflourbakery.net
Nishon & Laura Yaghoobian and Melissa Sassinowski
Artisan Bakery
Wild Flour Bakery was born out of Nishon's passion for baking. After he left as Executive Pastry Chef at Striped Bass, where he had been baking for all the Meal Ticket restaurants, he ventured out on his own in the fall of 2003.
Our bakery was started from nothing in a shared bakery space in S. Philadelphia. Sales were $4 a day to a local BYOB. Nishon did everything from making the doughs to delivery. Word spread and demand took off. We outgrew our space and moved to a larger space in N.E. Philadelphia in the spring of 2006. We now offer a complete line of customized bread and pastry products.
In the spring of 2007 we began participating in the Head House market. Up to this point, most of our business was wholesale. The response was overwhelming. People really appreciated the quality products that our bakery produced. We pride ourselves on using quality ingredients and the producing quality products.
Stop by this market season. Our stand is always manned by either family or friends of the bakery and we look forward to seeing all of our wonderful customers and friends again this season and also meeting some new ones.
