CHEFMASTER SPOTLIGHT SERIES: MEET RACHEL MANN OF WILD FLOUR BAKEHOUSE
In the cozy town of Duncan, South Carolina, there’s a sweet little bakehouse where every treat tells a story. Welcome to Wild Flour Bakehouse, home to self-taught baker and creative soul, Rachel Mann.
Originally from Medeli, Ohio, Rachel never expected to become a baker, let alone the founder of her own business. “I became a stay-at-home mom—it wasn’t something I had planned,” she shares. “I just needed something to occupy myself. Something creative, something mine.”
What started as a passion project soon blossomed into a full-fledged business. From custom cakes and cupcakes to sugar cookies and macarons, Rachel’s talent and dedication quickly caught attention. She began sharing her creations online, and her following grew—drawn not only to the stunning visuals but to her real, relatable baking journey.
“I’m completely self-taught,” Rachel says. “And there are a lot of ups and downs. Some recipes don’t work out. But when one finally clicks? It’s the greatest feeling in the world. That’s when I can’t wait to share it with everyone.”
Rachel’s love for baking is matched only by her passion for connecting with her community. Her goal is simple and powerful: “To work one-on-one with my followers, teach them what I know, and help them feel confident in their own baking.”
Of course, not every week is sugar and sunshine. “Sometimes I have a bad baking week—nothing goes right,” she admits with a laugh. “But that’s part of the fun. You never know what’s going to come out of it.”
Over time, Rachel has added photography and videography to her skill set, capturing the beauty and personality behind every bake. Today, she’s even collaborating with bigger brands, contributing to blogs, and showcasing products she loves on her Instagram, Facebook, and TikTok platforms.
“I’m incredibly grateful for my followers, my local community, and the support that’s helped me grow Wild Flour Bakehouse into what it is today,” she says. “If you ever want to connect, ask questions, or just say hi—my inbox is always open.”
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