Wild Flour Bakery
Almost 24 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
Lauren Shaffer - Lead Pastry Chef
Pennsylvania Culinary Institute, Associates in Baking & Pastry. Owner of Black Sheep Baking Co.
Darrelle Centuori - Cake Decorator
Bachelor of Art in Art History, Kent State University. Teacher of visual arts at the Beck Center for 7 years.
Jessica Pasquini - Cake Icer
Polaris Career Institute
Elizabeth Stefanchik - Wedding Coordinator
Pennsylvania Culinary Institute, Associates in Baking & Pastry
Cara Hartman - Front of House
Daniel Schwede - Kitchen Assistant
Cleveland State University