Fodor's Expert Review Wild Flour Bread
$
Freestone
Bakery
The sticky buns at Wild Flour are legendary in western Sonoma—they're often all gone by the early afternoon on weekends—as are the rye bread and sock-it-to-me scones in flavors like double chocolate, espresso, and hazelnut. The coffee at this roadside stop is good, too.
Quick Facts
Known For:
- Pastry lineup
- Fougasse (Provençal flatbread), rye, and other breads
- Roadside setting
Restaurant Details:
Rate Includes: Closed Tues.–Thurs. No dinner, Reservations not accepted
