You may know Lauren Mitterer from such roles as pastry chef and front-of-the-house manager at Red Drum, where she made delectable desserts like donuts and hot-buttered rum and kept customers coming back for more. Soon, you will know her as the star of her very own pastry shop, Wild Flour, set to open in a few weeks at 73 Spring St.
Mitterer tells us that they are finishing up construction, finalizing logos, and getting everything set to go with the hopes of opening in the first few days of September.
She doesn’t know the exact hours of operation quite yet, but anticipates being open from 6 a.m.-7 p.m. with the goal of the shop evolving over the course of each day.
“At 6 a.m., we’ll have more breakfast things — scones, muffins, stuff you can grab on the way to work,” she tells us. “As afternoon progresses, we’ll focus on cupcakes and cookies. Toward the evening, I’ll bring in my experience as a restaurant pastry chef and offer high-end desserts to the public. You can order whole cakes, but also get individual desserts that you can take to a dinner party.”
She’ll also be taking orders for specialty items like wedding cakes and the like.
Expect streamlined desserts and flavors. Mitterer herself admits to loving simple pleasures like chocolate chip cookies and ice cream. “I really feel dessert needs to be approachable,” she says. “The focus is too much on garnish and decoration rather than flavor and what people are actually eating.”
Overall, Mitterer seems very excited to be opening her shop and to be focusing all her energies on making pastry. We’re very excited to see another great, locally-owned shop opening up downtown.
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