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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

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