Wild Flour Pastry

Review by: Michael Stern

The #1 thing to eat at Wild Flour Pastry is the sticky bun that baker Lauren Mitterer makes only on Sunday. But if you visit any other day of the week (except Monday, when it’s closed), you will not feel deprived. Here we ate what may be the best turnover ever, anywhere — a fine, flaky pastry radiant with butter flavor filled with a mix of Nutella and fresh strawberries. Served warm with morning coffee, it is a breakfast benchmark. In the same major league, Lauren’s coffee cake muffin is loaded with crunchy pecan halves; her raspberry scone strikes the ideal biscuity balance of savory and sweet. This woman is a virtuoso who plays her oven like a Stradivarius.

One handy thing about Wild Flour Pastry is that you can taste just about everything Lauren makes, going beyond cupcakes and morning pastries to lemon chess tarts, key lime pies, milk chocolate creme brulee and passion fruit pot de creme, because everything she makes, she makes in single-serving sizes.

The place is a tiny storefront with only two tables for the dine-in trade. And by the way, Lauren lived for several years in Seattle. The coffee and espresso are first rate, too.

There is a second Wild Flour location at 1750 Savannah Highway in Charleston. Phone: 843-990-9391.

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