The 120-year-old, picture-perfect, butter-yellow house on Main Street in downtown Parkville had already been renovated once, operating as a business since the ’90s, but when Megan Andersen purchased the building in May of last year, she knew it would make the perfect home for her cottage-turned-commercial baking business, Wild Flour Baking Co.
Andersen has been baking her whole life—first for herself, and eventually for others, beginning as a cake decorator at McLain’s Bakery in Waldo as a side hustle while pursuing a career in early childhood education. In 2022, she left her full-time job to start Wild Flour Baking Co. in her Riverside home, making custom cakes and ornately decorated sugar cookies, until she finally outgrew her home kitchen.
Andersen spent 2024 working with contractors to renovate the little house, this time into her own coffee shop and bakery offering whole and by-the-slice cakes, cheesecake, cake bites, cupcakes, cookies, brownies, and more. The menu will include breakfast items like slices of seasonal quiche, muffins, and cinnamon rolls along with coffee. Andersen plans to host cake and cookie decorating classes and will make the space available for private events and parties.
