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we really turned this 🥓🥬🍅🥑 into this 🥪

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A little step by step of one of my largest orders to date! I knew I wanted the golf ball texture to be very precise so this process looked a litttttle bit different than traditional cake pops 😭 🤣
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Very grateful for the business and glad I was able to film this process ✨ #cakepops #pastrychef #homebaker #bakery golfball

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Beautiful wedding cake from last weekend 🫶✨ I love love
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#cake #cakedecorating #weddingcake #pastry #pastrychef

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Chef’s Harvest 2026

So many hours of work went into this event. From initial planning with the team at Stowe,endless emails and texts with chefs, procuring and delivering all of the food, chefs preparing and bringing everything. So many small details, nothing overlooked, all coming together for a few hours this last Sunday.

The community of chefs I get to be of service everyday are such wonderfully talented people. The team at Daniel Stowe Conservancy absolutely were the best hosts possible.

I’ve been enamored with Stowe since Mariah and I got married there in 2018 (swipe allll the way to the end to see a throwback of us). Now I get to add Chef’s Harvest to my list of amazing memories.

A special note of gratitude to the team at Speckled Pear for hand painting their menu sign and gifting it to me at the end of the night.

If you haven’t been to Stowe, get out there it is beautiful. If you’ve been waiting to make a reservation at one of these restaurants - pull the trigger and book it.

This is community, this is supporting local, - same team we just all have different jobs
#freshlist #danielstowebotanicalgarden #supportlocal #chefsharvest

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NEW FOOD AT STABLE HAND 🫡

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I cannot wait for this event at @danielstoweconservancy
Of all the things I get to do here at @freshlistclt this is something I am so excited and proud of. To all of the chefs who are willing to be a part of this, I thank you so much. To the hard working team at Stowe, thank you this is going to be epic. We barely have tickets left for this, If you want to go the link it is my story!!
**menu subject to change but will be incredible**

@matt_moore704 @customshopclt
@_michaelajoy_ @hex.clt
@chef_morlacci @restaurant_constance
@maryjayne1831 @thoughtful_baking_co
@chefmichaelbader
@thespeckledpear
@chefsambalam
@ever_andalo
@chefvincegiancarlo
@ladyfunari
@chef_of_valor25
@communitymatterscafe
@w.deanorr
@postscriptrestaurant
@chefcallanbuckles
@rada.clt
#danielstoweconservancy #Freshlist #cltevents

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Join me and some of Charlottes finest on September 20th at Daniel Stowe Botanical Garden celebrating our local food system!
Freshlist organizing an amazing event with some amazing chefs! Dont miss it!

*Link for tickets in my bio*

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GUESS WHO’S BACK!? 👋👋👋👋👋
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Hi again Wildflour followers!! It feels amazing to be back after some much needed rest and refresh! Huge thank you for the patience and understanding during my much needed break ✨
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During the break, I took some time to strategize how to make this side gig more structured and healthy to prevent serious burn out again. Please take a few minutes to review the new changes below:
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I’ve always been proud to be the baker who can make something happen lickity split- for the last minute planners or someone trying to do something special with short notice, I’ve always been there. But it got out of control. I was taking orders with less than 24 hours notice and it created an insanely chaotic situation in my mind and my business. I’ve also always prided myself on being an affordable option but this also isn’t sustainable. Both of these factors separate and combined caused me to spin my wheels and work really hard for very little.
What does all of this mean?
This new era of Wildflour has an emphasis on intention- I want to be able to give each order the time it’s requires. No last minute rushing, no rearranging an entire production schedule for one last minute order.
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I encourage all customers to PLAN AHEAD- this allows my small business to plan, order and schedule a week in advance and execute as planned- orders placed within 7 days of desired pick up date will incur a rush order fee.
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Base pricing has increased- ingredients cost more, electricity costs more, gas costs more, labor costs more
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Availability will be limited- Weekly caps will look like 5 orders instead of 9/10 (sometimes I cannot believe I has 9 orders a week, 2/3 weeks in a row, that’s insane!)
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Finally, the most important part- NO MORE INSTAGRAM DMS!!!! All orders must be placed via email. Period. I will no longer be answering messages on social media apps- this way of operating resulted in social media platforms becoming a form of communication and blurred personal boundaries for me- I don’t want to be glued to my phone 24/7, it’s unfair.
Books are open for September! Hope to hear from you all soon and thank you again for allowing me the rest I needed 🙏 #baker

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~ bits of Hex from the first half of ‘26. I’ve been making a little less hospitality work than usual this year, but I wouldn’t mind ramping that up a touch. Send me your kitchen recs to sneak into pls & ty 🤝

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Hey all- jumping on here with a quick PSA- 3 years ago when I started making cakes for friends and family I never could have imagined what this idea would turn into. It’s actually funny because for years people would ask me what I hated about pastry- my answer was always breads and cakes. And now I love them both haha, they just take time, patience and practice, something I wasn’t great at the time. Launching Wildflour after I had just quit my job, I had all this time on my hands to invest fully into this concept. I really enjoy being the voice behind my vision, the one to communicate with customers and bring their ideas to life. Being included in so many special occasions has been the greatest blessing and has reconnected me with old friends and introduced me to so many new ones! I am so incredibly grateful for what this experience has brought me.
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Last year accepting a management position again and committing myself to more than just a 40 hour work week while also being the busiest I’ve ever been with cakes has lead me down a slow steady path of exhaustion. I’ve always been really transparent with things and I want to be honest about how hard it’s been doing both. I don’t feel that I’ve been able to be the best business owner I can be the last few months and because of that I need to take a break. Facing staffing challenges, I’ve ended up working every day for months- between cakes and full time hours, I literally have not been able to rest. I feel guilty because this is what business owners pray for and I’m choosing to say no thank you for now. But I think that’s the important part- the realization that I have to put myself first for now in order to come back stronger later down the line.
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All orders that are already on my calendar will be fulfilled like normal, I just have to say no to new ones for a little bit. I’m not sure how much time I’ll need to get reset but as soon as I’m staffed up, rested & taking care of myself better, you all will be the first to know. I’m so appreciative of all the understanding over the last few months as I’ve been a bit of a mess- that patience and understanding goes such a long way, so thank you. Be back soon 💕

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This cake at the golden hour 😍 April has been jam packed, thank you so much to everyone for the support and business ✨ My life is a balancing act between my full time job and this wonderfully booming side gig- some weeks I feel I do great, others I wish I was quicker to respond, better at photographing and posting on social media, wishing I could say yes to every request. Grateful for the patience and flexibility for this one woman show- I’m answering all the DMs, taking all the photos, promoting, baking, packaging, delivering- not to mention tracking the financials, buying all the ingredients & managing the inventory, it’s A LOT! I’m not meant for the easy road anyways 😜 Here’s to many more beautiful wedding cakes!
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#cake #cakestagram #weddingcakes #cakedecorating #buttercream

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A love letter to @hex.clt 💌

I’ve long admired your creativity when it comes to the list of seasonal coffee lattes and matcha drinks! Rather than just doing another pumpkin spice, you come up with kabocha squash with star anise and green cardamom?! The summer samurai is one of my favorite matcha drinks I’ve ever had!

I love that I can get a delicious latte with a whole meal that is equally as delicious and creative! It’s no lie that everything I’ve tried so far has not let me disappointed - from the brekky sando to the rice porridge!

When I saw you started offering malasadas, I about fell out! We loved them when we visited Hawaii and not only do we get to have them again but many of the flavors are, again, so delicious and unique!

I don’t know how you can have all of that on top of friendly service but you do! Shout out to Emelie who is literally always smiling, Kevin who served Adam his first pour over and is so helpful, and everyone else whose names we don’t know - yet!

It’s the perfect place to sit down a while with my laptop or pop in with the fam! Thanks for being so great! 🫶

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