Wildflower – Flagstaff Arizona

Who we are

Wildflower’s legacy is one of excellence, innovation and unwavering community commitment. As we continue to grow and evolve, we remain dedicated to serving exceptional food in a welcoming atmosphere, always putting our guests first. Whether it is the first visit or the hundredth, we invite all to experience the warmth and flavor that defines Wildflower.

Our Story

In 1996, the Basile Family embarked on a flavorful journey, establishing their first location in Scottsdale, Arizona. With the introduction of their signature Potato Cream Cheese Soup, a dish that continues to delight palates in 2024, the foundation of something extraordinary was set.

By 1999, the breakfast menu was unveiled, with Lemon Ricotta pancakes quickly stealing the show and becoming a timeless favorite. The Wildflower team celebrated reaching 100 enthusiastic team members, affectionately called "Breadheads."

The new millennium brought catering services and the Sourdough Soup Bread Boule, a perfect blend of comfort and innovation. Expansion continued, and by 2002, the team grew to 200 Breadheads. A year later, the Bread of the Month program emerged, offering unique monthly creations.

Innovation flourished in 2004 as free customer Wi-Fi, Wildflower gift cards, and the now-iconic Sour Cream Pecan Coffee Cake were introduced. By 2005, the Neighborhood Nights program and a seasonal menu debuted, featuring the Turkey Cranberry Walnut Stuffing Sandwich—a perennial favorite.

As the years passed, Wildflower embraced variety and creativity. Cupcakes joined the menu in 2006, while a Central Production Facility opened in 2007 to elevate efficiency. Partnerships with local schools brought "Dough on the Go" to life, and Rice Krispy Treats made their sweet debut.

The Wildflower Brand Promise launched in 2009, followed by more culinary hits like the Chopped Salad and Cheddar Braised Beef sandwich in 2010. Pie of the Month programs were established in 2011, and the commitment to values, purpose, and creating safe spaces was solidified.

Milestones continued to roll in. In 2013, the Triple Club sandwich became a beloved option, and charitable efforts raised $48,000 for the Wildflower Cares Foundation. By 2014, the Wildflower Reuben entered the scene, and the team swelled to 600 Breadheads.

The next decade celebrated remarkable achievements like the National Restaurant Neighborhood Award and AZ Business Magazine’s Most Admired Company title during Wildflower's 20th anniversary in 2016. By 2017, Mac & Cheese joined the menu, and the Wildflower Brand Essence—Unexpected, Elevated, Ardor, Thoughtful—was introduced. Over 3,000 positive guest comments poured in.

From launching delivery and loyalty programs to introducing innovative dishes like Buffalo Chicken Sandwiches and Brown Sugar Oatmeal Pancakes, Wildflower consistently evolved. By 2021, the 25th anniversary was marked with a generous donation to St. Vincent De Paul. In 2023, Wildflower achieved recognition as the Best in the Desert across 21 categories while enhancing locations in Seville and Goodyear.

Throughout the years, Wildflower grew into a symbol of culinary artistry and community spirit, driven by innovation, heartfelt connections, and a dedication to delighting their guests.

Mac & Cheese Side: Cavatappi, three-cheese sauce, Mama Lil’s peppers & bread crumbs
Sautéed Broccolini: Golden raisins, smokehouse almonds, bread crumbs & chili vinaigrette
Classic Hummus: Mama Lil’s peppers, paprika, olive oil with grilled herb focaccia
Avocado Toast: Avocado topped with red pepper, kosher salt & olive oil
Fig & Ricotta Toast: Fig confit, ricotta cheese, honey, toasted pistachios

Salads

Asian Salad: Organic greens, green & red cabbage, cucumbers, organic carrots, celery, jicama, scallions, sesame seeds
Chopped Salad: Organic arugula, pearl couscous, feta, red peppers, sweet corn, cranberries, sunflower seeds
Kale-Romaine Caesar: Baby kale, romaine, chickpeas, Parmesan, croutons & Caesar dressing

Favorite Sandwiches

Wildflower Joe: Rare steak, turkey breast, Swiss, coleslaw, Thousand Island on marble rye
Steak & Gorgonzola: Rare steak, gorgonzola, peppers, red onions, lettuce, tomatoes, herb mayo on sourdough
BLT+: Bacon, lettuce, tomatoes, cheddar, avocado, herb mayo on sourdough
Triple Club: Turkey, ham, bacon, Swiss, tomatoes, arugula, cabbage, carrots, jicama

Dinner Entrees

Rosemary Chicken: Chicken breast, penne, rosemary cream sauce, sundried tomatoes, peas, Parmesan
Mac & Cheese: Cavatappi, three-cheese sauce, peppers, bread crumbs with garlic bread
Three Cheese Ravioli: Marinara, parsley, Parmesan with garlic bread