Wolfmoon rising

Fresh-baked sourdough is sliced inside Wolfmoon, where breads, pastries and desserts are made from scratch using traditional techniques. -WOLFMOON BAKERY / COURTESY PHOTO Three years after opening in Bonita Springs, Wolfmoon has become known for flaky croissants, artisan coffee and a steady line of loyal customers. Yet, behind the pastry case is the story of how family recipes, unexpected detours, faith and a commitment to doing things differently shaped the bakery before the first espresso was poured. Inside its Bonita Springs location, one of the first things customers notice is the glass wall separating the dining area from the kitchen. Through the glass, guests can watch bakers roll dough, shape croissants and prepare pastries and sandwiches in full view. I trust my product. I trust my people, founder Clara Fasciglione said. The question became, How do I get people through the door? That s why we created a strong brand, a beautiful space and an open kitchen where people can ac