about mayflour
Mayflour was founded in 2013. In its early years, the business received recognition from the Improper Bostonian and Boston Magazine for wedding cakes and desserts. In 2017 Mayflour received a Best of Boston award from Boston Magazine, as well as a BONS award from North Shore Magazine, for their ethereal and carefully curated aesthetic, and passion for using local ingredients. Mayflour cakes have been featured in numerous online + print publications including Edible Boston, Martha Stewart Weddings, Boston Weddings Magazine, Brides, and North Shore Magazine. After 10 years in a tiny corner of Rockport, Mayflour moved to a new home in Essex, surrounded by friends and the great salt marsh.
about the owner
Baking is Jocelyn's longtime passion-turned-profession. After years of baking for friends, she took the leap into a full time pastry career, and enrolled in L’ Art du Gateau at The French Pastry School in Chicago, from which she graduated with honors. Shortly after, she founded Mayflour and moved to Cape Ann to live by the ocean.
While initially focusing on custom cakes, and finding great joy in being a part of weddings + celebrations, Jocelyn experienced a disconnect from her local community and a desire to provide sweet treats for everyday enjoyment. In 2017 she expanded the businesses to include a brick and mortar bakery.
Photo by Mark Spooner