Matt Clyde

I started baking a soon as I could climb up on a stool and help my mom make cookies. It has been my passion ever since! I was always baking for my family and friends. For my 16th birthday, I got a cake decorating kit; and for my high school graduation, I got a KitchenAid mixer.

I had known as early as junior high school that I wanted to open my own bakery one day, so I went to work! I started my first baking job at Thanksgiving Point on the day I turned 18 because it was the first day they could legally let me touch the equipment. From there I moved to Portland, OR where I studied Patisserie and Baking at Western Culinary Institute while working part time at a local bakery. Following that education, I moved back to Utah and studied Food Science at BYU and have been working in bakeries around the valley ever since.

Now opening Wandering Wheat is the fulfillment of a lifetime of dreams. It’s scary and exciting and I am very grateful for your support. As much as I love what I do, it wouldn’t be worth it without being able to share it with you. So have some bread, and enjoy!