MEEKER | For Kylee Gardner and her family, opening Wild Flour represents more than the launch of a new business — it marks the realization of a long-held dream rooted in creativity, resilience and a love of feeding others.
“I’ve always wanted to have my own little shop and create drinks and food for people,” Gardner said. “I tried once before and it didn’t work out, but this time everything just lined up. The opportunity came at the right time, and it felt like this was what I was supposed to do.”
That opportunity came with encouragement from Wendell’s owners Bobby and Wendy Gutierrez, who helped make the space possible. From there, Gardner leaned into a vision she had been developing for years, centered on intentional baking and high-quality ingredients.
At the heart of Wild Flour is its use of organic heritage grains from Sunrise Flour Mill. The flour is free from chemicals, pesticides and additives, and is made from pre-hybridized wheat that many people find easier to digest.
“I started researching flour for my own home and how our bodies respond to what’s on most grocery store shelves,” Gardner said. “A friend recommended Sunrise Flour Mill, and once I tried it, I was hooked. It was hard to find good organic flour before, so once I found this, I knew it’s what I wanted to use if I ever opened a bake shop.”
Wild Flour also sells bags of Sunrise flour for customers who want to bake at home.
The name Wild Flour reflects both the product and Gardner’s personal journey. She said the idea came from thinking about growth and resilience, and how those qualities have shaped her life.
“I wanted something that showed my ability to grow through different environments and keep moving forward,” she said. “That’s where the ‘wildflower’ idea came from — and then the play on words with ‘flour’ just fit perfectly with baking.”
The menu at Wild Flour is intentionally small-batch and constantly evolving. Offerings rotate seasonally to keep items fresh and creative. During the holidays, cinnamon rolls proved especially popular, along with cookies, fudge, cupcakes and mini cakes. Looking ahead, Gardner plans to expand into more savory items and breads, particularly sourdough, which she said is a personal passion.
“Sourdough is something I really love, and I’m excited to bring more of that in,” she said. “As the sweet season slows down, I want to lean into breads and more savory options.”
Gardner also enjoys creating specialty coffee drinks, using beans from White River Roasters while offering her own rotating seasonal flavors.
“I love creating coffee drinks,” she said. “It makes me so happy when people come in and say, ‘This is really good coffee.’”
Using heritage grains also affects both flavor and how the baked goods feel when eaten, she said.
“My cinnamon rolls are hearty, not overly sweet, and easier on digestion,” Gardner said. “It just feels good knowing I’m giving the community a better option, even when it’s still a treat.”
Like many new business owners, Gardner said one of her biggest challenges has been managing inventory, especially flour.
“I want it ordered fresh and not sitting too long, but I also don’t want to run out,” she said. “Learning how to anticipate what I’ll need has been a big learning curve, but I’m getting there.”
The most rewarding part of running Wild Flour, she said, is seeing the space filled with people enjoying time together.
“When it’s full and people are enjoying their coffee or treats and spending time together, that’s my favorite part,” Gardner said. “That’s when it really feels worth it.”
She hopes visitors feel welcomed as soon as they walk through the door.
“I want it to feel cozy and warm, and for people to feel heard,” she said. “I try to accommodate different preferences and needs when I can. I just want people to feel comfortable and happy being here.”
As Wild Flour continues to grow, Gardner said community support plays a key role in its success.
“Engaging with us on social media, sharing what you like and spreading the word really helps,” she said. “If people enjoy something, telling others makes a big difference.”
With its focus on thoughtful ingredients, rotating handmade offerings and a welcoming atmosphere, Wild Flour is becoming a place where good food and community come together — one batch at a time.
Amelia, Kylee, Brooks, Gracee and Alex Gardner stand on the porch of their new bakery, Wild Flour, in Meeker. The family, originally from Pennsylvania, recently opened the shop, which features small-batch baked goods made with organic heritage grains.