A new tradition on Spring Street: lining up on Sunday mornings for one of Wildflour Pastry’s warm-from-the-oven pecan-coated sticky buns. Since Wildflour only bakes around 200 buns, customers start arriving well in advance of the 1 p.m. cut-off. During the rest of the week, Lauren Mitterer turns out excellent flaky raspberry scones and pecan-studded coffee cake muffins. The bright, cheerful café only has a few seats, so most cutomers grab their pastries to go and eat in the lush courtyard.
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