artisanal pastries for sweet little moments

Flour & Bloom

Our pastries and baked goods are handcrafted in small batches using only the highest quality ingredients and meticulous attention to detail. Ensuring freshness and exceptional flavor in every bite.

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our philosophy

Crafted in Small Batches

We keep our batches intentionally small so we can focus on the fine details, from the mixing to the shaping, and the final bake. Nothing is rushed, and nothing is mass produced. This hands on, deliberate approach reflects our philosophy precision over volume, quality over shortcuts. It’s a slower way of working, but it gives us consistency, control, and pastries that reflect true craftsmanship.

our kitchen

Where TraditionMeets Creativity

British born and shaped by years spent between London, Paris, and the cafés of Europe, my approach to baking is deeply rooted in heritage. I grew up watching my grandmother bake everything from scratch guided by intuition, patience, and simple ingredients. Those early lessons taught me that honesty in baking comes from restraint, quality first, shortcuts never.In our kitchen, that timeless philosophy meets a modern, creative sensibility. We honor classic European techniques while introducing clean, contemporary flavors and thoughtful refinement. It’s a deliberate, grounded way of working a blend of tradition and innovation resulting in pastries that feel both nostalgic and freshly reimagined.

sourced with intention

Our Ingredients

We bake with grains that have stood the test of time. Many of our breads begin with ancient varieties like Kamut and Einkorn naturally lower in gluten, rich in flavor, and never hybridized. Because we source our wheat exclusively from European mills, it’s grown and handled without the heavy pesticides commonly used in industrial agriculture. The result is flour that’s cleaner, gentler, and genuinely better for you.Our butter comes from France, where traditional churning methods create a product with higher butterfat and unparalleled depth, the kind that gives croissants their clean layers and pastries their delicate crumble. We pair it with free-range, organic eggs from small local farmers whose hens roam outdoors and produce eggs in beautiful, natural shades of cream, brown, and blue.We only bake with fruit that’s in season, sourcing from nearby growers and markets whenever possible. Every jam is made in our kitchen from scratch, using nothing more than ripe fruit, a touch of sugar, and patience. No additives, no shortcuts, just honest ingredients. Many of our breads and cakes still follow my grandmothers original recipes, and every batch carries a bit of that heritage with it. Those early memories taught me that the best flavors come from tradition, and we honor that in everything we make today.

our signature cake

Tessa's seasonal sponge cake

This rustic layered sponge is inspired by my grandmother Tess, whose simple, thoughtful approach to baking shapes everything we do at Flour & Bloom. Each cake is built with layers of soft vanilla sponge, our house made seasonal fruit jam, lightly sweetened organic whipped cream, and a scatter of crushed pistachios for balance and texture. Finished with fresh flowers and herbs, it’s the dessert our customers return for again and again because every slice tastes like home.

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