Wild Flour Bakery
Almost 20 years ago, Wild Flour Bakery got its start in the old Arcade in downtown Cleveland. Opened by Susan Johansen (pictured left), Wild Flour has flourished into a thriving community icon.
Having originally studied to be a french teacher, Susan transitioned to a small business owner in the 90's after taking a cake decorating class.
Wild Flour has become one of the area's preeminent wedding bakeries, serving over 90,000 servings of wedding cake every year. The bakery also specializes in delicious and uniquely beautiful birthday, anniversary and every occasion cakes with a diverse and multi-talented staff.
Susan Johansen - Owner
Andrew Carroll - Manager, Front Operations
Bachelor in Chemistry, Biochemistry & Molecular Biology, Kalamazoo College
Emily Tingler - Manager, Wedding Cake Decorator
Associate in Baking & Pastry Arts, Culinary Institute of America
Bacherlors in Baking & Pastry Arts Management, Culinary Institute of America
Scott Facio - Cake Baker
Bachelor of Fine Arts, University of Utah
Elka Kanuk - Lead Pastry Chef
Associates in Baking & Pastry, New England Culinary Institute
Darrelle Centuori - Lead Occasion Cake Decorator
Bachelor of Art in Art History, Kent State University. Teacher of visual arts at the Beck Center for 7 years.
Marie Unger - Cake Icer
Jennifer Parobek - Cake Decorator
University of Oklahoma, Cleveland Marshall College of Law
Juliet Krapf - Cake Decorator
B.S. in Art Education, Miami University
Colleen Cross - Cake Filler
University of Pittsburgh
Elizabeth Stefanchik - Wedding Coordinator
Pennsylvania Culinary Institute, Associates in Baking & Pastry