Today we’d like to introduce you to Allison Germann.
Hi Allison, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Hey all thanks for looking at my bio- strange to say a weird young girl from the Good town of El Paso, Tx could get to a point like this today, as you read on. It takes weird to know weird and that’s exactly where I found my start. Austin Texas, Home of the WEIRD, where if found myself a perfect fit at le cordon blèu , class of 2011 Woohoo! From there I was given the opportunity to Intern with a supremo cake master from Cupprimo cupcakes. Little did I know I was about to get the opportunity of a life time.. Yep, it happened, I was asked to be apart of the widely successful Food Network show Cupcake Wars, go back and check it out, Episode “I Love Lucy”, no Lucy didn’t make it. Fun but short and sweet , yet all I needed to start my Journey to The Baked Goods career. It was easy to see how little the place this weird girl came from had to offer in the treats and eats arena, well other than Pan and Mexican sweet bread… So I journeyed home to make my way.. Thank God for the loving help of my friends and family as I began the start of my next 12 years of baking mastery. That’s right, it was over a decade of pure try, adjust, try, adjust.. Let me tell you, mistakes are delicious… most the time! I had so many great experiences, some once in a lifetime opportunities.. I mean baking for the President himself, and no, I won’t tell you what color Frosting I used. I also had the honor and privilege large to serve are incredibly deserving military, what an absolute pleasure that was. El Paso is home of a very popular school you may all know, UTEP.. see now you know them!! just kidding but yes I had multiple opportunities to serve the school, it’s collegiate students and staff and even got to be apart of Catering for the New Years Bowl
game, the Sun Bowl… See now you know UTEP!I can’t leave out the incredibly loving and supportive Jewish community that helped spread the word of my delicious baked goods!!MASEL TOV! .
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The biggest key to success, the ability to see something or taste it and then mimic its texture and flavor while adding a little extra to take it from mmmm food, TO WOW I need another!!! Not as easy as it seems but this skill led me to become the organizations food development coordinator and key decision maker for most the menu creations.
The hard work and dedication to my art didn’t go unnoticed, it was just a matter of time before I was asked to Teach and Share my skills with the next generation of chefs at the Dona Anna Community College as Professor of Baking FUNdamentals, keyword Fun!!
This life of baking and passion for the art had to start somewhere right, I can’t go further without mentioning the one who instilled this all into my heart, no not my stinking brothers I cooked for, it started with my elementary school 5th and 6th grade teacher. Ms. Panke. WOW, what a life changer!!!
Well this all leads up to this year And where we are today. Feb marked the date I decided to resign my position with the Greenery and make my way to the Ol Town of San Antonio, Tx where’s I’d start my entrepreneurial journey of being an independent baker and Opening what is now known as the WILD FLOUR Eatery!!
It was a huge kick off with quick notoriety in the community, averaging 1000 cookies a month and 7 cakes a week, little ol me baking magic for so many..
Then it happened my fiancé’ got the call of a lifetime, an opportunity we could not pass up and had to take, the chance to become a Member of the Conroe community!!
Here we are today, in your area, bringing a lifetime of passion and love for baker treats. It’s the smiles on the faces, and the “what’s in this” that keeps me falling in love with what I do day in and day out.. Now I hope you will be on of those 3!! The smile on the face, the one asking me “what’s in it” or hopefully the one saying, how can I get more!!
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Transitioning into the world of baking and running a business has been a challenging journey, marked by the ever-changing climate and the steep learning curve of entrepreneurship. Despite the hurdles, I wouldn’t trade this experience for anything. Each struggle represents a lesson learned, and every obstacle overcome is a testament to my growth. The joy of this journey lies in the struggle itself, as it signifies progress and the opportunity to teach others from my experiences. Ultimately, knowing I can succeed and continue learning fuels my passion for both baking and business.
We’ve been impressed with Wild Flour Eatery , but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
You can find me every Saturday at the Montgomery Farmers Market, and now, my baked goods are also available at a few local stores: Twisted Teas in Willis, Real A Holistic Market Place in The Woodlands, and Bushels and Blooms in Conroe, Texas. All my baked goods are organic, and I specialize in sourdough breads. I started with bagels and have since expanded to various types of breads.
It’s a beautiful thing to be able to provide fresh, organic products to different parts of the area. Knowing that my community is enjoying healthy, high-quality baked goods brings me immense satisfaction and drives my passion for baking even further.
We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
Since moving, I’ve faced my share of struggles, but I firmly believe everything happens for a reason. There have been setbacks in my baking journey, but I see every instance of bad luck as an opportunity to learn and improve.
I feel incredibly fortunate to be part of this community. Everyone I’ve met and come across has been a blessing. My customers are amazing and show immense support. Although I don’t have friends or family here, my customers have become my friends and family. Their kindness and support make me feel so grateful and loved.
Pricing:
- Organic sourdough artisan bread $12.00
- Organic sourdough English muffins $8.00
- Organic sourdough Bagels $10.00
Contact Info:
- Website: http://wild-flour-eatery.square.site/
- Instagram: https://www.instagram.com/wildfloureatery?igsh=cnRqemNnYjZhb3di&utm_source=qr
- Facebook: https://www.facebook.com/wildfloureatery?mibextid=LQQJ4d
