Our Story

At Wild Mill Bakehouse, this journey started long before the bakery.

After our son began struggling with Tourette’s and tics, our family started looking more closely at the foods we were eating and the ingredients we brought into our home. Like many families navigating health challenges, we started making changes little by little. First we tried gluten free, but after learning about what the usual gluten free swaps mean for health, we decided we simply had to give up all flour products altogether.  

But what is childhood without bread? No peanut butter and jelly sandwiches, no cookies, no pancakes… not only was that just very hard to say no to as a kid, it was unrealistic for us. Taking those things away never felt sustainable for our family. 

That search eventually led us to fresh-milled flour.

The more we learned about modern processed flour compared to freshly milled grains, the more everything started to click. Fresh milling preserves the natural parts of the wheat grain that are often stripped away in conventional flour, creating baked goods with richer flavor, better texture, and a more wholesome ingredient we personally felt good about serving our family.

What started as late-night recipe testing in our kitchen slowly became something bigger, it turned into a desire to create baked goods that felt both comforting and intentional.