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Wild Flour's Core Values:

  • RAISE - your expectations, as well as your customer's
  • AMAZE - yourself, and you will amaze others
  • BLAZE - a trail, leading is always better than following

Our Story...


For founder and CEO Kim Desch, Wild Flour Bakery is a direct off-shoot of her first career as a nurse practitioner.  In 2006, her California  practice focused on autoimmune disease and gluten-sensitivity.  This was before 'gluten-free' was the buzz word it is now.  Eating out, especially pizza, was difficult at best for her gluten-free patients, often resulting in poor patient compliance.  When she too was diagnosed with gluten-intolerance, she became keenly aware of how difficult it really was for her patients.  Suddenly, pizza was off the table.  Like her patients, she was faced with choosing health or pizza (it was a close call!).  There had to be a solution that did NOT involve nasty, cracker-like, flavorless and weird-textured  pizza crusts!  There had to be a way to be both gluten-free and a confirmed pizza on!

So, as they say, necessity is the mother of invention.  Let's face it, pizza is a necessity!  So when Kim's family moved to beautiful Boulder County Colorado in 2011, it was time to find that solution.  By then she was completely obsessed with reinventing the perfect pizza crust sans gluten, and she was in just the right environment!  You did know that Boulder is the GF Capitol of the world, right?  Finally, all of that science and biology background paid off - this time in the kitchen.   But a one-size-fits-all approach to food was about as useless as it is in medicine.  And the market trend toward fast casual custom pizza was taking off.  Almost as soon as the first pre-bake crusts were sold, the requests poured in for a dough ball.  Chefs wanted their creative license back!   Yes, pizza, but calzones, Stromboli, focaccia, bread sticks, garlic knots...why not have it all?  

Melodrama aside, Wild Flour had sprouted.  Wild Flour sells the industry's only purely yeast-raised, artisan, gluten-free pizza dough ball and sandwich roll portions that bake and taste just like wheat.  The only thing missing is the gluten.  Pizza...REAL PIZZA...can once again be enjoyed in all of its varieties; thick, thin, wood-fired, Chicago, Detroit, NY, Napoletana...the varieties are limited only, as it should be, by the creativity of the chef.  And recently, they introduced the industry's first proof-and-bake sandwich roll and hamburger bun.  But wait - this one won't fall apart when stuffed with juicy veggies, grilled meats and savory sauces!

So that's it.  Girl meets pizza and falls in love.  Girl looses pizza.  Girl gets pizza back.  But being the greedy little girl she was she also got bread sticks, sandwich bread, burger buns, cinnamon rolls and cookies!  Life is good, oh yeah...the gluten free life is good!