Boise's Wildflour Bakery owner interviewed by New York Times

zkyle@idahostatesman.comDecember 13, 2013 

Wildflour Bakery can be tough to locate in Boise. But soon, you may be able to find Wildflour in the New York Times.

The bakery has no website, Facebook page or even phone listing. It's located in a commercial kitchen built into the garage of owner Mary Cogswell's North End home.The only sure signs of the bakery's existence are the cookies Cogswell has sold for 20 years at the Boise Co-op and at the Boise Whole Foods since it opened in November 2012.

Yet shortly after Thanksgiving, Cogswell found herself being interviewed for a New York Times story about Whole Foods expansion into Boise.

Cogswell said she initially thought the call was an effort to sell her a Times subscription. After reporter Stephanie Strom explained she was writing about Whole Foods, Cogswell was interviewed for about 30 minutes. Cogswell said the phone call was exciting but laid back. More than anything, she was surprised Strom had tracked her down.

"I thought it was hilarious," Cogswell said. "I'm not in the phone book. I don't have a website. For 20 years, I've just sort of plugged along. It will be kind of laughable if I get some sort of mention (in the article)."

Strom was in Boise the previous week researching how Whole Foods, which until recently only opened stores in large cities, had expanded into "satellite" cities such as Boise.

Strom interviewed Boise Whole Foods spokesman Matt Collins, store Team Leader Bruce Green and Sandol Adel, a food preparer and one of the Boise store's four graduates from the refugee training program, Create Common Good.

"It was great to see somebody with that status in journalism wanting to learn about the Boise community," Collins said.

Collins and Cogswell said the Times has held Strom's story several times to accommodate breaking news, but it could run any day. Check for a link to the story when it's published.


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