Meet The Baker

I grew up the eighth of ten kids on a farm in Walton, Kentucky. Ten kids, a working farm, and more noise than any one person should have to grow up in. Let's just say it gave me a very strong drive to eventually find quiet.

I carried that energy into everything anyway. Journalism degree. Culinary school. Years in professional bakeries — the kind of work that's physical and demanding and deeply satisfying if you're built for it. Eventually I landed in Charleston, and later, after a season of coming home to myself, on a piece of property in Avondale with a garden full of possibility.

Baker & Blossoms is where the farm and the kitchen finally met. I grow edible flowers by hand, in small batches, on the same property I call the Zen. The sugars and salts are made the same way — slowly, intentionally, with the same attention I give the garden.

I sell wholesale only. My customers are chefs, caterers, and specialty retailers who care
as much about what goes on the plate as I care about what goes into making it. That
suits me just fine.

If you want to know exactly where your product comes from and who grew it — you're in
the right place.

— Ann Zalla, Founder