Wild Flour Pastry

"It's 7:30am. Baker Lauren Mitterer shows a pan of muffins made earlier that morning. She keeps baker's hours, arriving at 4am. When she opens at 6:30, many items are hot from the oven."
Michael Stern






"Here is a close view of a coffee cake muffin. It is rich, veined with cinnamon sugar and well endowed with pecans."
Michael Stern



"When served warm, the chocolate is deliciously viscous inside this flaky turnover, enrobing fresh raspberries in cocoa luxury."
Michael Stern



"You know how so many scones are thick and doughy, less like a biscuit and more like some sort of baker's clay? Not this one. While rich as can be, it has an elegant crumb and needs only coffee to be the perfect snack."
Michael Stern



"This mini-cupcake costs 75 cents, plus tax. It is a red velvet paradigm."
Michael Stern



"The two tables at Wild Flour Pastry are at the window, providing plenty of sunlight for newspaper reading."
Michael Stern



"At least one reason for the goodness of Wild Flour's pastries is evident on the counter in the morning: blocks of sweet cream butter."
Michael Stern



"What a nice place to start the day in Charleston!"
Michael Stern



"When Dr. James Caleb Jackson first came up with a product called Granula in the 1860s, he likely did not imagine that his Spartan baked-flour cereal would evolve into food as luxurious as Wild Flour's granola bar. It is filled with cranberries and walnuts, sweetened with honey, vaguely healthful-seeming but unequivocally delicious."
Michael Stern