OUR STORY

How we started
 

The Wildflour Bakery was founded by Chef/Owner Alexandria Ducote. Alexandria began her culinary career in Los Angeles, California. Before moving from East Tennessee to California, she became fascinated with food art at the young age of 13. Experimenting with cakes and cookies for family events or friends was just the beginning. As the years went on, and her passion grew, she enrolled in Le Cordon Bleu College for Culinary Arts in Pasadena, CA. While attending school, she landed a job with Wolfgang Puck Catering in Hollywood, and helped prep for red carpet events, such as The Grammy's and The Academy Awards. Immediately after graduating, she began working as an Assistant Baker at a small cupcake shop in San Clemente, CA and as a Pastry Chef at the AAA Five-Diamond St. Regis Monarch Beach Resort in Dana Point, CA. After 3 years in California, she decided to move back to her home state and work in the baking world of Maryville. After working as a Head Baker at 2 different bakeries, and as a line cook at a downtown Knoxville hotel, Alexandria decided to take a chance and follow her dream of owning her own bakery, and thus, The Wildflour Bakery was born.

 

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*Everything is baked in a home kitchen that is not licensed or inspected*