My wish is you get to Anchorage Alaska and taste Wildflour Bakery pies. Although I am back in the lower 48 today I have some more Alaska posts.
When visiting friends in Homer Alaska, we met some very nice people in their interesting home that our host had helped build.
The first thing they did was offer us pie and coffee. Who could resist?
Three types of apple pie. As we sampled a sliver of each type, we talked about the excellent flavor and crust (one gluten- free) and then I learned about the pie creator, Wildflour Bakery Owner Olivia Allen of Anchorage. Although I took a few photos of the pie (see below) I wanted to know more.
Meet bakery owner Olivia Allen- photograph by Julia Bevins, I asked Julia if she would like to be guest blogger! What a great photo.
Then I called Olivia. She returned my call just as we were entering our departing flight but emailed me more photos and information about Wildflour Bakery. Here is her blog link Look into the World See Olivia’s watercolor illustrations and follow her on Instagram Wildflour Bakery Handcrafted pies and galettes made with foraged wild berries, organic ingredients and lots of love 🌸
Olivia writes-
Wildflour Bakery uses locally sourced and foraged wild berries, herbs, flowers and backyard honey to craft beautiful and sweet treats with creative flair.
Each pie or galette is handcrafted with the intention of highlighting the Alaskan spirit of our wild spaces, near and far.
Beautifully photographed by Julia Bevins.
Gallery of photos below , sent to me by Olivia
Here are my pie photos so you see why I needed Olivia to send me some more.
And here is her artwork. I love the part about “serve generous slices.” Yes!!

We fairly well decimated the pies! You can see why I needed more photos to create this blog post as you look at my three photos I took at the kitchen table.
A few years ago I featured friend and pie judge Rob Bard.on National Pie Day. I know he would have enjoyed the pies.

At the start of the train ride there were just nine of us and then 58 joined us at Talkeetna. It’s now the end of the season that started in May.
Chef Malachi cooked our breakfasts to perfection! Delicious.



After the lunch crowd left the dining car and went back upstairs, I enjoyed a Forest pie with rhubarb, apple, blackberry and strawberries topped with vanilla ice cream. Matt asked if I wanted a lot of whipped cream or a little. 🙂



A giant nest for a Kestrel
Flying Squirrel Nests
The tools of the builder of Nice Nests

Watermelon Onsesie (tie-dye) by artist Susan. (yes, I bought two!)
There it is, tucked in the middle with the green awning. 1905 Carson St., SouthSide.
Sign on Butler Street, Lawrenceville in front of 






Thanks Dustin for allowing me to photograph the making of the kettle korn today.

