Julie Thorneycroft often rebrands her business to respond to changes in product or marketing, and this time is no exception. In February, she announced that Thorneycroft Kitchen, located in the little blue house across from the Norwood Post Office, was now home to Wildflower Bakery. In addition to several new products, everything is now available to order online weekly.
“You can store a week's or a month's worth of stock in your fridge and freezer,” Thorneycroft says. “We will further strengthen our online presence and sales with weekly pickup in Norwood and weekly home delivery in Telluride.”
In addition to new products and online retail sales, Sloneycroft said he also wants to focus more than ever on “making really high-quality products, the best products we can.” I'm not going to change that. ”
She buys local products whenever possible, usually through the Norwood-based Fresh Food Hub. Local meat and local eggs are the norm.
Thornycroft and her right-hand baker, Paula Folsom, bake, cook, and freeze all-time favorites they've been serving for years, including breakfast burritos, sweet and savory hand pies with flaky dough, and brownies. I'm busy.
Traditional cookies and gluten-free cookies are still an option. For a fresh experience, customers can buy bags of frozen, ready-made cookies and bake them at home.
Folsom also creates custom 6-inch layer cakes for special occasions and breakfasts. She has perfected a gluten-free bread made from a rice flour-based sourdough starter.
As always, Thorneycroft uses seasonal products to ensure freshness. Currently, eggs are plentiful and fresh 10-inch quiches are available.
“These are all things you can keep in the freezer or fridge when you get home from a long day. They taste better than TV dinners or frozen pizza,” Thorneycroft said.
Wildflour Bakery's granola is also available for purchase on their website and can be shipped throughout the United States. Granola started as a staple at his Indian Ridge Farms in 2002. Thorneycroft purchased the recipe and Indian Ridge Bakery in 2018.
Ms Thorneycroft began cooking and baking for the Norwood community in 2007 in the little blue house where she is currently based. She operated Happy Her Berry Deli and Thorneycroft Her Kitchen in separate locations in downtown Norwood, and for several years supplied wholesale baked goods to businesses in Telluride. She plans to end her wholesale services to focus on retail sales through her website.
Folsom has been working with Thorneycroft since 2018, staying in the building at the corner of Lucerne and Grand during the transition from Indian Ridge Bakery to Thorneycroft Kitchen.
“I’ve been baking since I was a kid,” she said. “It's just something I love to do. I love working with Julie, too. She's 99 percent of what I love about this job. Having a bakery in Denver and the Bay Area is great. It may be easy, but I can't imagine working anywhere else.”
Mr Thorneycroft echoed the sentiment about running a bakery in a big city.
“I love this area. It's really easy to be successful in Denver, but this is where I want to be in this community.”
Deadline for online orders is Tuesday at 2 p.m. for home delivery (surcharge) at Telluride, Mountain Village, and Ski Ranch on Friday, or Saturday morning for pick-up at the bakery located at 1605 Grand Ave. in Norwood. It's inside.From 7:45am to 9:45am
As Thorneycroft and Folsom spend their summer Fridays at the Telluride Farmers Market, people in the Telluride area can pick up their orders from the city's market from June 2nd to October 13th.
For retail sales, visit wildflournorwood.com.
