By Priya Hutner ·
Wildflour Baking Co.
Susan Lopez of Wildflour Baking Co. probably never thought that she’d host an underground cult following when she opened her bakery 32 years ago. One of the more animated and fun restaurateurs I’ve met, Susan is all about her customers and their stories. She’s watched many young children grow up skiing at Squaw Valley only to become world-class champion skiers and Olympians.
Susan Lopez with some of the memorabilia that local racers have given to her.
Like a proud mama, she shows me some of the gifts she’s been given, like Julia Manusco’s Olympic jacket and Travis Ganong’s race bib from one of his world championship races. Squaw recently purchased 200 cookies from Wildflour Bakery to send to Ganong, Man Cusco and Marco Sullivan, who were competing at the World Championships at Beaver Creek.
“Squaw wanted them to have our cookies so they would have a piece of Squaw at the event,” Lopez explained.
Don’t skip dessert with choices like the Whoopie Pie, scones or a Cinnamon Bun.
The aroma of baked goods drifts from behind the counter. Cookies, scones and cinnamon rolls line the glass display case. The staff is friendly and the customers buzz with excitement. Everything is made from scratch including the flour tortillas, bagels and peanut butter. They even make their own ketchup, which is better than any store-brought brand. Chef Greg Streeter is a creative force at the Wildflour. His creations are innovative with delicious sauces to accompany each dish.
Breakfast Bagel with spinach and sliced tomatoes.
Susan brims with enthusiasm as she serves me a Breakfast Bagel filled with scrambled eggs and green onions, topped with fresh spinach and sliced tomatoes and served with housemade sweet and spicy mustard. My tasting didn’t end there; Susan kept the food coming.
Turkey Phat on a housemade tortilla.
I tried a Cheese Quesadilla. The housemade tortilla is made with honey, flour and olive oil and filled with plenty of melted cheese. I also tried the Turkey Phat served in a tortilla filled with turkey, avocado, fresh spinach, red onion and Pico de Gallo. Susan also had me try their Vegan Chili. It was delicious, as was the Curried Chicken Salad and Walnut And Cranberry Chicken Salad I tasted.
“We make everything with real food,” explains Susan.
When you go to Wildflour, make sure you try the Whoopie Pie, pure dark chocolate and housemade marshmallow tastiness. The gluten-free chocolate chip cookies are fabulous. I looked at the table spread with a cranberry and blueberry scone, housemade millet bread and remnants of everything I sampled. It was a fabulous feast.
“Wildflour is about people and their stories and it is their stories that creates our collective history,” Susan explains.
This is what makes Wildflour a truly special place. It is a community unto itself. There is no question Wildflour Baking Company is worth a run to Squaw.
Wildflour Baking Company is located in Olympic House at Squaw Valley. For information, call (530) 583-1963 or visit wildfloursquaw.com.
