Owner & Pastry Chef

At a young age, Pader Xiong has been baking her favorite chocolate cakes, cookies, and bread for family and friends. After pursuing a degree in Bakery & Pastry Arts from Le Cordon Bleu College of Culinary Arts in Minneapolis, MN, she received hands-on training at multiple local cafés and bakeries in the Twin Cities area. After two years, she cultivated her unique style and taste for desserts. In 2011, White Flour Bakes was born.

WFB is best known for its macarons, pastries with Southeast Asian flavors, and their best-seller, tres leches cake. 

As a single mother of three adventurous little humans, Pader treasures time with family and mini getaways for hiking and mother nature. Her guilty pleasures are coffee and dark chocolates at any hour of the day.

Fun Fact: Pader means white flower in Hmong. 

Welcome to White Flour Bakes.