Wild Flour Bakery was founded as a wholesale bread bakery in Philadelphia in 2003 by Nishon & Laura Yaghoobian after returning from their honeymoon. The wholesale business has grown, and 17 years later they still love to attend local open-air farmers markets. The bakery currently participates in 7 weekly farmers markets. Production has expanded to include select regular and seasonal pastries. They bake fresh bread and pastries daily, 363 days a year. They will be returning for their 6th season at the Burlington County Farmers Market in 2024.
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