Sun, Nov. 17

<i>Homemade for the Holidays</i><br><br>Wildflower Bread cooks up Thanksgiving traditions

WildFlower's new pastry chef Anne Marie Blanco has created sinful desserts such as this swirl cake.

The Wildflower Bread Company will again feature its signature Roasted Nut Pie, made from cashews, pecans, almonds, Brazil nuts, hazelnuts and pistachios. Another holiday tradition includes Potato Dill Dinner Rolls made from rich buttermilk, redskin potatoes and fresh dill. Other favorites include savory Stuffing Bread and, of course, Pumpkin Pie.

This year, Wildflower will feature a few new items, created by its new pastry chef Anne-Marie Blanco, who was formerly with Emeril's in Orlando, Fla. For a bit of Thanksgiving decadence, try her Chocolate Banana and Praline Cake—three layers of moist banana cake with chocolate banana mousse and praline butter cream, covered in dark chocolate ganache and crushed pecans.

Serving 12-16, it will serve a houseful of friends and relatives. Another item not to miss is Blanco’s Pumpkin Cheesecake. All items are baked from scratch with the finest ingredients such as unsalted butter, fresh fruit and European chocolate. No preservatives are ever used.

Wildflower encourages ordering early to ensure availability the day before Thanksgiving. To order, call ahead to your closest Wildflower Bread Company location. Visit for a listing of locations and phone numbers.

The Wildflower Bread Company is well known for its unique menu selections for breakfast, lunch and dinner, including frittatas, pancakes, sandwiches, salads, soups and pastas. Fresh food, friendly service and amenities like complimentary wireless Internet access make Wildflower a favorite place for gathering with family and friends. The restaurant’s eight locations are in Chandler Fashion Center, Deer Valley, Gilbert, Goodyear, Prescott Gateway Mall, Scottsdale, Sedona and Tempe.

For more information, call (480) 951-9453 or visit

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