Gluten-free bakery’s custom cakes made with (and for) love
No two couples are exactly alike, and a wedding should reflect that fact.
At Two Wild Seeds Baking Company, couples can design custom desserts that express their unique taste and style. The new St. Charles bakery whips up stunning wedding cakes and treats with a twist – everything is gluten free.
Susan and Katie Kritzberg are the mother-daughter duo behind the downtown bakery and cake shop. The pair opened Two Wild Seeds together in May last year. Each day, the menu rotates a variety of artisanal baked goods, from sweet to savory. Everything that comes out of the kitchen is gluten free. The bakery also offers vegan and egg- or dairy-free options.
The bakery specializes in crafting custom wedding cakes. All of the Kritzberg’s creations are made from scratch and decorated naturally.
“We don’t set super strict guidelines. Couples can create the cake of their dreams,” says Katie, who co-owns the bakery with her mother, Susan. “It’s such a special time in their lives, there shouldn’t be any cutting corners.”
The process of creating a one-of-a-kind cake at Two Wild Seeds starts with a free consultation a few months before the big day. Many couples come in with a vision already in mind, but others need a little more guidance. Katie and Susan can help make recommendations based on their own expertise, the event’s location, number of guests and the couple’s style and preferences.
The next step is the tasting. Groups of up to four people can sample up to four of the bakery’s 22 cake flavors. Classics like lemon, vanilla and toasted almond are always crowd pleasers. But the bakery’s more unique flavors also have been popular with those looking for something memorable.
Vanilla chai, for instance, is perfect for couples who want something classic with a twist. The tea and honey flavor is made with local honey from Heritage Prairie Farm in Elburn. And lingonberry orange is the perfect balance of tart and sweet – the cake turns out a beautiful pale pink.
"We've booked every single wedding we've done a tasting for here at the bakery," says Katie.
Though the bakery can create almost any cake a couple dreams up, there are some things they won’t do. They don’t make themed cakes or use dark dyes and fondant.
“We like to make sure our cakes look like cakes,” says Susan. “Cakes have become plastic looking, but we want ours to look enticing and luxurious.”
The pair says that many couples are moving away from over-the-top wedding cakes and toward a simpler, more rustic aesthetic.
“We still do your traditional four-tiered cake, but I think there’s a departure from that,” says Katie. “People are simplifying things, and they want something that tastes really good and is an expression of who they are as a couple.”
Another way couples are mixing it up is by forgoing the cake altogether. Dessert tables can be a fun, creative way to give guests lots of delicious options. Two Wild Seeds can create a personalized spread with miniature cookies, brownies and more.
While some couples seek out the bakery due to dietary restrictions, others aren’t even aware that the cake they’re tasting is gluten-free.
“We do weddings that aren’t even gluten-free, but they come in for a tasting and they like our cakes,” says Katie. “We bake everything ourselves completely from scratch, and I think that’s what sets us apart. It’s not just being a gluten-free bakery, but our stuff just tastes good.”
The idea to make the bakery completely gluten-free sprang from Katie’s own gluten intolerance.
“I still wanted to be able to have all the delicious desserts we grew up baking,” she says. “We took our family recipes and tested and retested and converted them to be gluten-free.”
It was also the opportunity to fill a void in the community where she grew up.
“We noticed there was a need for it in the area,” Katie says. “There’s really been a huge demand for gluten-free options and it’s growing.”
As they’ve worked together opening Two Wild Seeds, Katie and Susan have found that their strengths complement each other.
“It’s a good balance,” says Katie. “My mom has an art background; she taught art for 25 years, so she brings an artistic flare to the custom cakes we do.”
Katie previously worked as a food writer and studied at Le Cordon Bleu College of Culinary Arts in Chicago.
“She’s more of the face of the bakery,” says Susan. “She handles social media, networking and custom orders because she’s here almost every day.”
If you go
Two Wild Seeds Baking Company
320 W. Main St.