Wild Willow Farm & Bakery started as a cherry orchard in Benton City in 2001, then added an apple orchard in Tieton, WA. To satisfy their desire for healthfully grown fruits and vegetables, the Davises added an organic vegetable farm in 2011 and sold CSA shares for the garden produce. The orchards have been sold and the vegetable garden went with the orchards, so now the focus is on baking fine desserts, pastries, and breads by special order.
Gail cannot totally keep her fingers out of the dirt. She provides consulting services to apple and cherry growers, and helps them achieve their food safety certification, and consults with attorneys who handle crop damage lawsuits.
Gail Davis: Studied business management at University of Washington and has started up and successfully managed several businesses, including agribusiness ventures. This is her first foray into food production, although she comes from three generations of serious home cooks and a son who is the Executive Chef at Zesta Cucina, Yakima, WA, and a daughter who is a nationally published food writer. Gail has attended numerous cooking classes in Seattle, as well as a one-week course in Tuscany.
Jim Davis: The business co-owner because he is Gail’s husband, but his participation is limited to the practice of law, where applicable, and he is the registered agent for the business. He has spent a large part of his career advising business startups and practicing employment law, both of which are directly applicable to all of the Davises’ business interests. When Jim retires from the law practice, he may take a serious role in the specialty food business sales and marketing. Or he may play a lot of golf instead.
Jennifer Davis Martinkus: Graduated from University of Oregon with a magazine journalism bachelor degree and communications master’s degree from University of Washington. She spent several years as a freelance food writer for national publications. She contributes her creative ideas and recipes to this business and, in the future, will play an active role in new product development. For now, she is our chief food photographer, having studied food photography at Culinary Institute of America, and doing a fine job.
Derrin Davis: Graduated with an AA degree in culinary arts from YVCC, then moved to the East Coast where he graduated from Johnson & Wales University with a bachelor of science in Food Service Management and Culinary Arts. To our knowledge, he is the only person holding such a combination of college degrees in Yakima, Washington.
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