Flour Shop — Restaurant in Sydney

The best little artisan bakery in our area... possibly even in yours.

A little team of passionate purists who do their utmost to source the best, and make the tastiest best. Always challenging "all" of their staff to come up with new recipes, combinations, re-thinking the knowns, ensuring every day has a staple of their winners and new pops of palette teasing, mouth watering, belly filling and heart warming magnificence.

Known for their sourdoughs, I have given these to friends all across the state, some who believe they are Sour Specialists, all bar none have stated that the Flour Shop sours are #1. A great hand crafted gift.

In fact, everything is made by hand, influenced by the baker, and the ingredients of the day. Think about how many stores you know that don't have a fridge full of commercial fizzy sugar or sugar free chemicals. Yep not a single commercially package product available. Everything for sale is made by their own hands from the best ingredients they can afford or by those limited few artisans that the Flour Shoppe know their approach to creation has the same commitment to taste, ingredients and quality.

The Flour Shop is truly a destination that is a step-back in time, the original artform that prior generations enjoyed before mass-market swallowed-up and almost extinguished such skills and passion.

The Flour Shop team, are good beyond just their baked creations. Yep, they use produce from local gardeners and orchards incorporating their no-waste approach, making sure raw ingredients don't go to waste, adjusting their recipes and baked goods of the day to accommodating local natural gifts of goodness.

The good doesn't stop there... Yet maybe their greatest good is not known or visible, they have and continue to support community charities and the homelessness with their baked goods, such as worthy charities as Matthew Talbot foundation, Wayside Chapel and Fusion Sydney North Grocery charity who support hungry locals in the northern suburbs...

I know for a fact that they have also given chances, invested-in and support vulnerable youth who have had huge personal challenges and the Flour shop have unconditionally supported and rallied around them. One young lass confirmed that without her Flour Shop family believing in her, she might not be here today. Imagine if all businesses approached their daily activities and duties with such commitment and passion for what are all the best inputs, creating outputs that are successfully wholesome and socially beautiful.

Thank you to the Flour Shop for all that you do.

P.S. Did I mention, the Coffee is the best on the Northshore, their Cinnamon Scrolls have me for life, I cannot imagine how they could be improved... and the Seedy Loaves have brought me...

(4.5 stars) A queue snakes in front of a tiny bakery in a suburban shopping strip. It’s just after 9am we’re in Turramurra, a suburb not exactly known for gastronomic destinations, but Flour Shop proves to be the exception. The tiny bakery is owned by Abu Haran, who I last saw in Wollstonecraft in 2018 launching the One Table Sydney supper club. There’s a tiny connection between Haran’s two enterprises with samosa rolls ($11) filled with potatoes, peas, ginger, coriander and other spices on display in the glass cabinet. However Indian-inspired pastries are not the focus at Flour Shop. The mainstays of this seasonally focused bakery menu are seed-topped Jerusalem bagels ($11)—soft and pillowy like focaccia—decked out today with a tasty mix of chorizo, cheese and egg.

Ham, cheese and mustard croissants ($9) benefit from being rolled with cultured Pepe Saya butter. The ham is a chunky dice, giving these croissants a robust flavour that stands up to the sharp spike of mustard. They’re also dusted in seeds. The star of today’s edition is the potato terrine danish ($9), where the same golden brown laminated pastry exterior is filled with orderly rows of spud thinly sliced on a mandolin. They’re cooked ’til tender in garlic, thyme and cream and topped off with a mound of fluffy grated Pecorino. It’s so good it made me glad I’d bought two.

While the bakery is open on limited days—Fridays, Saturdays and Sundays—they keep themselves in the minds of their local disciples by publishing a neatly scribed butcher’s paper menu on Instagram for the impending weekend. It’s divided into breads, sweets and savouries, with some items only available on specific days. Not being hugely into sugar we just admired the glossy tray of coffee-on-coffee eclairs ($10.50) then settled for our caffeine-fix in a cup. Seasonal dead Jesus fruit buns ($4) were walking out the door, but the treat that got us excited was the ‘cinny’ scroll ($6.50). This was a perfect exemplar that tore apart beautifully with a crisp exterior and a silky interior well spiced with cinnamon (not cassia), the bonus being it wasn’t too sweet. I’d like to return to try the musakhan: Palestinian flatbreads decked out with spiced roasted chicken and sumac onions with a sprinkling of fresh herbs. The flour they use comes from Gunnedah standout,...

Flour Shop has been on my "want to go" list for a long time, finally we tried this local gem 🥐

The vanilla coffee slice was out of this world amazing! The flavours were delicious, creamy and not overly sweet like some vanilla slices can be. Pastry was flakey and fresh, the best vanilla slice I've ever eaten.

The cinnamon scroll was equally incredible. Fresh, crispy and still warm. Beautiful cinnamon aroma, just the right sweetness and a soft centre.

The chocolate croissant was buttery, crispy and very moreish. A bit on the smaller side and I would've like a bit more dark chocolate inside, but overall still delicious.

Many people compare the pastries with Lune. I can say Flour Shop is way better and prices are more reasonable.

This is indeed the best bakery in Sydney I have been to, oh and they make one of the best cappuccinos I've ever had ☕

Pretty close to perfection all round, including the warm and friendly service which is second to none.

I'll definitely be back. I hope you guys can make an almond croissant, I can imagine it will be...