A little about the Wild Bunch and why we bake and make things

Michael

The Wild Bunch Baker

I am a former Pastry Chef and Baker that now enjoys making creation for friends and family. I started my culinary desires in high school.

Steph

“This is what I imagine/want” leavened with “how do I get there/make that?” seasoned with “why is it done that way?”-that’s how I approach projects, whether it’s dinner, painting a room or parenting.

Toby

The Critical Bunch

There’s a critic in every bunch, and Toby is our critical Bunch! He keeps his eye on perfection, and nothing less will do.

What happens when you have a dessert loving family headed by a former pastry chef and locavore? You get too many cooks in the kitchen-but in our case, that’s a good thing! We all create, cook and test our food adventures on each other, and share the winning efforts with friends and increasingly, with the public.

We’re not commercial bakers or chefs in any sense, just a family that uses culinary sense mixed with some of the best local products we can find and a spirit of adventure! If you are interested in using our services, you have probably already tasted something we made. We cook as a hobby and a passion, so your idea has to:

APPEAL to us. We like interesting events/people or challenges, such as dietary restrictions (see below) or unusual ingredients.
PAY for our services-cooking for others isn’t how we make our living. If you want our efforts, it will cost more than buying a cake at the grocery store, but it tastes better, too.
DONATION REQUESTS-make a really good argument why we should contribute our time, money and reputations to your cause. We do most of our things for fun/friendship/love/the adventure of it. We’re more likely to do it if you’re willing to pay for the ingredients, but since we use only the best, this isn’t always inexpensive. We can talk about costs…
LARGE EVENTS-over 100 people, we’re not interested, so don’t even ask.
RUSH JOBS-not happening. We want time to practice our items so you will be satisfied.

And a few other details. Due to an allergy issue, we do not cook anything using peanuts or peanut products (so if you’re dreaming of peanut butter cookies, look elsewhere). We welcome dietary challenges-gluten free, sugar free, fat free, vegan, etc. but our kitchen is not kosher, halaal, vegetarian, hypoallergenic or USDA inspected (however, my mother inspects it often, and she’s much tougher than any organization you could conceive of! You are also welcome to come see for yourself where the magic happens.

We’ll give you a glass of wine and discuss your project, we like meetings with wine!) Yes, we are happy to use any specialty products/produce you have. Yes, we can use your kitchen facilities if you prefer, but ONLY if we are given the opportunity to test our recipe there first. And finally, this all begins with a conversation, not just an email. Give us an idea about what you want and we won’t waste your time about it. Either we’ll tell you we’ll do it (and then you can relax, knowing it will be perfect) or we’ll tell you we can’t, no hard feelings and we’ll still have shared that glass of wine.