From Hobby to Home Bakery: How Caidance Built Wylde Flour

Every baker has a story. For Caidance, it started with a hobby — a love for the feeling of flour on her hands, the smell of something sweet in the oven, and the joy of seeing others light up when they took that first bite. What began as a pastime quickly grew into a passion, and that passion became Wylde Flour Bakery — a small-batch home bakery in Mesa, Arizona, where everything is made by hand and baked with heart.

The Spark That Started It All

Caidance’s love for baking began in high school, where she enrolled in the EVIT Culinary Arts Program while attending Skyline High School. It was there that she discovered her natural talent for pastry and her fascination with the precision and creativity of baking.

While some students focused on culinary technique, Caidance found herself drawn to the artistry of desserts — the way butter, sugar, and flour could come together to create something beautiful and comforting.

What began as class projects quickly turned into weekend experiments, recipe testing, and sharing homemade treats with friends and family. The compliments came fast — but what fueled her most was the feeling of making something that made others happy.

Choosing a Different Path

After finishing her culinary program, Caidance faced a big decision: go the traditional route, or build something of her own. While many of her peers went on to study at culinary institutes or join restaurant kitchens, Caidance felt called to take a more personal path.

She wanted to bake on her own terms — to create desserts that reflected her style, her standards, and her story. That bold decision led to the birth of Wylde Flour Bakery — a name that represents her spirit: a little wild, endlessly creative, and full of heart.

Turning Passion Into Purpose

Building a bakery from scratch wasn’t easy. It took long nights, countless batches, and endless learning. From perfecting recipes to designing packaging and fulfilling custom orders, Caidance wore every hat.

But what set her apart — and what still defines Wylde Flour today — is her commitment to small-batch, made-by-hand baking. Every dessert is mixed, baked, and packaged in her home kitchen in Mesa. No shortcuts. No mass production. Just real ingredients and real effort.

Each cookie, loaf, and dessert tin tells the story of someone who refused to rush the process.

Baking with Intention

At Wylde Flour, baking isn’t just about sweets — it’s about intention. It’s about slowing down, connecting with people, and creating moments that feel special.

Caidance believes that when something is made by hand, you can taste the difference. You can feel the care in the texture, the balance in the flavor, and the joy in every bite. That’s why Wylde Flour’s motto is simple: Made by hand, meant to be shared.

A Rising Future

Today, Wylde Flour Bakery continues to grow, serving customers across Mesa and the East Valley who crave fresh, handcrafted desserts that taste as good as they look. What started as a high-school hobby has become a thriving small business built on courage, creativity, and heart.

And through it all, Caidance stays true to what inspired her from the start — baking not for fame or perfection, but for the love of creating something that brings people together.

Because sometimes the sweetest success stories start right at home — with a whisk, a dream, and a little bit of Wylde Flour.