Wild Flour Pastry
Sticky Bun
Apple Turnover
Donut Muffin
Banana Bread
Fig, Chevre, Prosciutto Quiche
Lemon Curd and Blueberry Scone
An early alarm and onward we went to Charleston where the low country beckoned and breakfast entailed a stop at Wild Flour Pastry for one of their oft-raved Sunday Sticky Buns and a handful of other baked goods. Owned and operated by Lauren Mitterer, who was busily working on a large cake throughout our stay, Wild Flour is a small space with a smiling staff and limited seating that seems to have the formula just right – a well culled menu of ‘regulars’ and a variety of specials each day allowing for a focus on quality over quantity in each item we tried from the sweet meets savory quiche to a light and aromatic scone with pockets of butter as big as those of the berries. Clearly a space dedicated to authenticity and rustic classics as opposed to more trendy options like cupcakes or macarons it should perhaps be no surprise that items such as the tender and nutty banana bread or an apple turnover that shattered into thousands of paper-thin layers with each bite impressed as much as they did, but without a doubt the star of the show was the golden brioche seemingly supersaturated with butter and caramelized pecans that they call a sticky bun, the light toasting of the nuts and a dash of salt taking something expectedly delicious and making it worth getting up an hour earlier than you normally would have and driving from Asheville for.
