Wildflower announces its expansion adding two new locations to the valley of the sun this spring. The first restaurant will be located at 75 E. Rivulon Boulevard in Gilbert and plans to open on Tuesday, April 3, 2018 while the second store will open late spring in Central Phoenix at 5813 N. 7th Street.
These two new locations represent an inflection point for the nearly 22-year-old local brand’s evolution. The “Bread Company” moniker is being removed from the name and moving forward the company will simply go by Wildflower. The new Wildflower look draws inspiration from the existing buildings that are home to Rivulon and Crown. The design team focused on creating vibrant environments that elevate the existing Wildflower brand to a new level, centered on the celebration of the social aspects of dining.
Louis Basile, founder and owner of Wildflower, says, “As a locally owned and operated Arizona business, we pride ourselves on giving our guests, who are also our neighbors, the very best experience from the moment they walk in the door. With these new restaurants, we’re providing the same excellent quality food and legendary service in an elevated environment.” These locations will also be the first Wildflower’s to serve craft beers, local wines and libations on tap.
The new restaurants will boast a variety of materials including bands of bold colors, integrated graphics and signage, and fields of patterns, rather than adapting the building to conform to a prescribed ‘brand aesthetic’. The new designs attempt to recognize not only stylistic differences in the existing buildings, but also celebrate the neighborhoods each restaurant will serve. Drawing inspiration from recent trends in restaurant design, the team rigorously edited the aesthetic to ensure it will provide an updated look while maintaining a timeless quality. This was achieved, in part, by creating environments that vary the experience to capitalize on the existing conditions at the two sites, one a new building and the other, at Crown, housed in a re-purposed 1950’s building in Central Phoenix.
As part of Wildflower’s DNA they are continuing to preserve the art of making fresh artisan bread that is baked daily at each restaurant. This commitment to making great bread is part of the brand’s heritage (or essence) since the company’s inception in 1996. Wildflower has expanded to 15 restaurants that offer breakfast, lunch and dinner, the focus remains on serving delicious fresh food and providing top-notch hospitality.
Wildflower serves a variety of wholesome menu options any time of day, offering breakfast, lunch and dinner options. Seasonal menu items include the Wildflower Reuben served with corned beef brisket, caramelized onion sauerkraut, Swiss cheese and thousand island dressing on grilled Marble Rye; the V12 Kale Salad with organic baby kale, a mix of 12 vegetables including roasted Brussels sprouts, cauliflower, red peppers, eggplant, red onion & tomato tossed with fresh carrots, celery, jicama, zucchini, petite peas, dried sweet organic corn, feta & sunflower seeds with a Mediterranean Vinaigrette; the 3 Cheese Mushroom and Tomato Frittata with Eggs served with Swiss & feta cheese, sundried tomatoes, mushrooms & spinach topped with slow-roasted tomatoes, scallions & goat cheese along with Wildflower home fries & buttered toast; and the Mac and Cheese made with cavatappi pasta noodles and tossed in a three cheese sauce with a hint of Mama Lil’s peppers & homemade bread crumbs. Wildflower also features a specialty bakery and handmade desserts, a complete kids’ menu, a curated beverage selection, and custom-ordered cakes.
