Baking since 2016
Baked at dawn, gone by noon
Naturally leavened breads, buttery pastries, and honest coffee — made from scratch every single morning in our little corner bakehouse.
- 2016
- Baking since
- 40+
- Fresh bakes daily
- 36 hrs
- Sourdough ferment
This morning's bake
Sourdough Country LoafCinnamon Morning BunHam & Gruyère CroissantSeasonal Fruit GaletteFlat WhiteCold Brew Tonic
cafe
Our corner
One oven, two bakers, no shortcuts
Wildflour started in 2016 as a Saturday bread stall at the farmers market — one oven, two bakers, and a stubborn belief that good bread takes time. Today we're a full cafe and bakery, but nothing else has changed: we still ferment our doughs for 36 hours, mill heritage grains in-house, and pull espresso from beans roasted six blocks away. Most of our regulars we know by name, and by order.
This week
From the counter
Regulars
Kind words from the neighborhood
“The country loaf is the best bread in Portland, full stop. I plan my Saturday around getting there before it sells out.”
Maren T.
“Cozy, warm, and the staff remember your order by the second visit. The cinnamon buns should be illegal.”
Diego R.
“I work from here most mornings — great flat white, friendly hum, and pastry crumbs on my keyboard. No regrets.”
Priya S.
“They made my daughter's birthday cake on two days' notice and it was gorgeous. A true neighborhood gem.”
Caleb W.
Pre-orders
Cake for the weekend?
Custom cakes and pastry boxes need just 48 hours' notice — we'll have them boxed, ribboned, and ready at the counter.
Come by