The Springfield Sun, Farmers' market vendors hope for a bumper crop, a banner year, by Joe Baron, June 11, 2009
At The Philadelphia Headhouse Square Farmers Market- May 31, 2009 
...Oh how I wish I could have bought more! If you go, be sure to visit Blooming Glen Farm’s stand (pictured in the above collage). This stand reminds me of Next Step Produce at the Dupont market. They grow vibrant, chemical-free produce that would make a 4-year old eat their spinach. Wild Flour Bakery supplies many area eateries, and makes breads and pastries that would make even the most vociferous Atkin’s dieter pray at the carbohydrate alter...
The Houndstooth Gourmet, Tales of a Virginia Foodie,At The Philadelphia Headhouse Square Farmers Market- May 31, 2009
Blog
To Market, To Market: Wild Flour Bakery’s ROOT Raisin Bread Is A Success!
This Sunday, bright-eyed marketgoers sampled a new treat created especially for Art In The Age by local bakery artisans, Wild Flour Bakery! The sun smiled upon the cobblestone streets for the opening day of Headhouse Farmer’s Market! Wild Flour Bakery and Art In The Age presented a spiced raisin quickbread with ROOT-marinated raisins. The baking spices and earthy backbone of ROOT complemented the bread well. Each bite into the raisins was a mini boozey burst!
Check out photos from Sunday morning’s festivities…
Art in the Age Blog, To Market, To Market: Wild Flour Bakery’s ROOT Raisin Bread Is A Success!, May 13, 2009
"..Wild Flour Bakery in the Northeast bakes the eggy rolls that ensconce the city’s best burgers: the Good Dog’s stuffed patty oozing lavalike cheese, the oft-lauded Rouge Burger; none would be where they are without the delicate, smashable bun that blends so magically with medium-rare juices.
Though Wild Flour is primarily a wholesale bakery, they accomodate Philadelphians’ insatiable need for bitchin’ bread at their retail stand in the Headhouse Farmer’s Market. Gruyere-proscuitto croissants, free-form loaves of rye with cracked caraway, and snowflake dinner rolls flirt, demanding that every hungry locavore stop and slaver..."
City Paper,Check out the Buns on that Slider, October 4, 2008
"..Also on offer: treats like strawberry butter, lavender honey, Wild Flour Bakery bread. Plus the staff is friendly, helpful, and open to suggestions."
Daily Candy Philadelphia, Cornering the Market, Pumpkin Market Opens,August 20, 2008
"..The Yaghoobians own the Wild Flour Bakery in Philadelphia. They transact most of their business with restaurants, Laura explained, and the Oreland-North Hills farmers market offers retail shoppers their products..."
The Springfield Sun,Dare to Eat a Peach, by Joe Baron, August 1, 2008
"The farmers' market isn't a new phenomenon in Philadelphia-thank you, Food Trust and Farm to City, for years of neighborhood markets-but the Trust's year-old Headhouse Farmers' Market is the gold standard. Sunday morning finds the Headhouse Square shambles filled with local and delicious everything; Griggstown chicken potpie, sunflowers from Young's Garden, prosciutto-gruyere croissants from Wild Flour Bakery and all the perfectly ripe produce you can carry in your canvas bag."
Philadelphia Magazine, Best of Philly 2008 - Farmers' Market, edited by Christine Speer and April White, August 2008
Annotated Recipe: The Rouge Burger
"..Rouge uses buttery challah rolls from Wild Flour Bakery in the Northeast. Though the bakery is mainly wholesale, it has a stand at the Sunday morning Headhouse farmers’ market..."
Philadelphia Magazine,Dining, Food and Wine
, by April White, June 30, 2008
Buy It and Eat It!
The Food Trust’s Headhouse Farmers Market starts up again this Sunday, and we’re guessing it’s going to be jam-packed with the fooderati—last year you couldn’t swing a bag of heirloom tomatoes without hitting a food editor, chef or restaurateur (Neil Stein!). Many of the same vendors you loved last year are returning: Griggstown and their mighty potpies; Wild Flour Bakery and their fetching baguettes;
, April 30, 2008There are bakeries called "Wild Flour" everywhere from Wisconsin to California. Though I haven't sampled any of their wares, I feel confident in proclaiming our Wild Flour Bakery, run by Nishon and Laura Yaghoobian, the best of the bunch. You might've picked up one of their superb baguettes or croissants during a visit to their Headhouse Farmers Market stand, but also know the bakers are the perfectly leavened geniuses behind the bread at some of your favorite eateries, from always-packed gastropubs like Standard Tap and Good Dog to swankier, be-seen-at spots like Snackbar and Rouge. So to the other Wild Flours: Bring it on. You've got nothing on Philly.
The City Paper, 2007 City Paper Peoples Choice Awards Editors Choice, by Drew Lazor, November 1, 2007
Top-Shelf Bread Rises First in Upper Holmesburg
The Philadelphia Inquire,Top-Shelf Bread Rises First in Upper Holmesburg, by Rick Nichols, September 9, 2007
"..Wild Flour Bakery, the wholesale bakery that makes exotic flatbreads, pastries and the challah rolls for Rouge's prize-winning burgers, has been so stunned by the bear hug for its first venture into retailing that it's re-examining its business plan.
Is it time, co-owner Laura Yaghoobian wonders, to invest in a retail storefront?.."
The Philadelphia Inquire,In Head House, hearing market echoes, by Rick Nichols, August 23, 2007
"... buns that local bakers, like the Wild Flour Bakery, have begun to perfect. ..."
The Philadelphia Inquirer, Burgermania, by Craig Laban, May 24, 2007
"The Northeast's Wild Flour Bakery (8701 Torresdale Ave., 215-624-3300, www.wildflourbakery.net) is behind the buttery challah buns, roasted onion ciabatta and potato bread at places like Good Dog, Standard Tap, Snackbar and Ants Pants, just to name a few. They're also dabbling in the sweet stuff these days: Wedding cakes, brownie bombs and pecan tarts head up an expanding dessert menu. Although he bakery mostly deals in wholesale, they'll happily fill special orders and are looking into a retail location. In the meantime, bag a fresh baguette at their Headhouse Farmers Market table. "
The City Paper, Small Bites, by Monica Weymouth, July 12, 2007