Little Wildbranch Bakery cares deeply about the integrity of the ingredients that go into everything that she bakes, therefore Kim Joseph supports local businesses as a way to do business. She is committed to always using unbleached, GMO-free flours. Kim sources organic local flour from Farmer Ground Flour, a farmer owned, farmer grown local milling company in upstate NY. Additionally, Kim sources her bread flour from King Arthur Flour, a 100 % employee owned company.
All of the cookies and cakes that Kim bakes are corn free, unless the item is a cornbread or a polenta cake! Kim uses potato starch in place of corn starch, and uses a house made baking soda to avoid the use of corn for those who must eat a corn free diet.
Kim enjoys baking with ingredients that are available and fresh during their harvest season. For this reason, some items will have a limited availability.
Farmer Ground Flour
King Arthur Flour