Nestled in the former Cookie Boss location on North Chattanooga Street, Wildflour Bakery is ushering in a sweet return of sugar fixes to the area.
Inside, the backdrop has changed, with a large doughnut with wings drawn on a central chalkboard. More lighting and seating are on the way.
Owner Kim Headrick decided to go into baking to create a business for her daughters, Amy, 19, and Krista, 17, who is a senior at LaFayette High School.
"When my oldest daughter was little, I started decorating cakes," Kim Headrick said. "I want to build this business for my daughters. We create cake balls, cupcakes, brownies and chess bars every day."
Certain days, cinnamon rolls, doughnuts or cream puffs are made to be the dessert of the day.
"We have peanut butter cupcakes dipped in dark chocolate to make it like a Reese's candy bar," said Headrick. "It has peanut butter, icing and chocolate, chocolate and more chocolate.
"I like the candies we make. It takes a lot of time and effort to make it."
She added that many of the recipes featured at Wildflour Bakery have been passed down from her family members over the years.
"Most of our recipes are more than 100 years old," said Headrick. "My great-grandmother, grandmother, great-aunts, aunt and grandfather all passed the recipes down to me."
Krista Headrick prefers the chocolate cake balls, while her sister Amy likes to "sample" the chocolate chip cookies.
"We go through a lot of flour, sugar, milk and eggs weekly," said Headrick. "We use 30 dozen eggs per week, 45 pounds of sugar, 3 gallons of milk, 50 pounds of powdered sugar and 40 pounds of flour."
Wildflour Bakery is located at 115 B. North Chattanooga St. and can be reached at 706-506-9767, or search for "Wildflour Bakery" on Facebook for more information. The business is closed Sunday and Monday and only has morning/lunch hours Wednesday and Saturday.