Flour Child is owned and run by Emilee Rivers of Boise, Idaho. Established in 2016
Our Story
NOW 5 years into it and rocking it thanks to our amazing clientele!
Let me introduce the Team at Flour Child!
Starting on our left we have Tori! Tori is our baking maniac. She bakes anything and everything. Cakes, cookies, cupcakes, brownies, tarts… the list goes on and on. She also runs/ works the store front a majority of the time. Tori has an awful sense of humor which I love and always has a daily fun fact for us. She takes the time to get to know our customers which has gained us a plethora of regulars over the years! We love having Tori as a part of our team and definitely couldn’t do it without her! We always joke with Tori that her job is secure because if we didnt have her we wouldn’t be able to reach anything. So she has nothing to worry about…. unless someone taller comes along ;) Things Tori likes: Concerts, big dogs, SUGAR, and Funko Pop
In the middle, is my rock. My mama Kristi. Without her I probably would have fallen into insanity already and Flour Child would have gone into extinction. She helps with baking, front end, keeping me sane(and calm),and decorating. But most importantly she is my unofficial hype woman! I can’t help but grin when I hear her up front talking up my sugar flowers to people who would have otherwise just thought they were real and looked away. Customers absolutely adore her and so do I! Its amazing to have such incredible and ongoing support. Thank you for everything you do. Things Kristi likes: macrame, pretty much anything crafty, compulsive shopping with me, COFFEE
And last, but definitely not least (unless you are referring to height), there is ME. Emilee , the owner, creator, heart and soul of Flour Child. My full story is below, but let me throw in a little introduction now. I love what I do. I have always loved art and I am so so glad I discovered edible art. I love that I can create flavors that people love while making them look just as incredible! I love the growing aspect of this industry and how it is forever changing. I love that the creativity never lacks and the possibilities are absolutely endless! I bake all of the macarons for the bakery, fill every cake, frost and decorate all of them, answer all emails, and work with all of our custom order clients! I love my little bakery and love how it has grown! I cannot wait to see what the future holds! Things I like: my 1971 vw bus Maggie, the color Yellow, wicker, animals, PLANTS
Thanks for reading about our goofy self’s! I am so happy we are able to share our collective talents with you all and I am so glad that you all accept us as who we are! We will never be the chef coat wearing, picture perfect, prim and proper group. But we do like flannels, we are a lot of fun, we are incredibly kind and professional and we will give you the most amazing products and an even more amazing experience! Which, in my opinion, is pretty hard to beat!
How Flour Child came to be:
Emilee first discovered her passion for caking during her senior year of high school after she created the cakes for her little cousins' birthday. After all of the guests at the party commented on her natural talent for working with cake, she began to look into it as a profession. Once some searching was done she discovered Le Cordon Bleu in Scottsdale, AZ and found that it was the perfect match for her. Not only did she get to study cakes, but breads, pastries, desserts and much more! During school she thrived, eager to learn all she could while also taking online classes on her own in between school and working as a baker at a Fox Concepts restaurant. She soon realized that she had a niche for not only cakes, but sugar flowers as well. So after finishing school Emilee went off to San Diego to further her knowledge from the amazingly talented ladies at Cake. Not only did they teach her to perfect her cake skills, but they taught her how to run a successful custom cake studio. During her time there she also got the opportunity to learn from SAS, who pushed her flower making skills to a whole new level.
Now back to Idaho. Emilee graduated from culinary school, finished up her time in San Diego and moved back to Idaho to bring her passion back to Boise. Through school, work, passion, and persistence (at only 21 years old) Flour Child came to be. We are beyond excited to share what we love with the people who have supported us the most. So here we are Boise, bringing you something unique that we are sure you will all love!!
Idaho Owned Keeping It Local Boise Bakery Custom Cakes We Thrive Because Of You
