Flour Bakery + Cafe — Restaurant in Boston

I really want to like Flour. I really do. The location in Fort Point especially is tucked away on a side street, what used to be a little oasis before Seaport was built around it, and now it has a feel of authenticity everything else doesn’t. It’s cute and modern and the seating area is surprisingly functional.

However just can’t get over the combination of the prices and serving sizes. I realize everything is more expensive than I expect it to be by 15% - 30% everywhere. That’s fine. But $5 for a Rice Krispy treat (4.80) is silly. At least the portion is decent. Today what got to me were little slices of cake, the equivalent of a kiddie cone at a soft serve ice cream place, not small but teeny, selling for $6.30. They look like a salesman’s sample, a tiny version intended to show what the real, full size cake looks and tastes like. There may be no other business I can think of that feels more like someone is carefully costing every ingredient and raising the prices not just on the finished product, but each ingredient separately. There are a number of real problems with this approach. Key among them is that it sets an expectation that the food simply can’t meet. My impression is that the pastries are decent but not excellent. Would I have a different opinion if the prices weren’t outrageously high and the sizes tiny? I can’t say. What I can say is that I eat at cafes several times a week and I’ve been to Flour, which is convenient to where I live, several times a year, and each time I start with wondering why it’s been so long, and then I’m reminded.

When I’m done drinking my small coffee here and relaxing for 15 minutes, I’m heading to a competing cafe for some food. That wasn’t the plan...

Everything we had was delicious! I had the applewood-smoked bacon sammich which comes with: arugula, tomato, mayo, balsamic vinaigrette. I asked to add mozzarella, which was a great addition. Everything tasted fresh and very flavorful. My boyfriend opted for the smoked salmon sammich, which was also fantastic (and I'm not usually one for smoked salmon or eat it very seldom). The fish wasn't over powering, the saltiness balanced well with the cream cheese and fresh baked bread. We also ordered one of the basic salads and of course a sticky bun for desert! The salad was meh, mediocre and over salted in my opinion. The greens also looked a bit sad. However, the sticky bun, which is what they're well known for, was so worth those calories. First of all, delicious sticky caramel all over and as a nice surprise, some on the inside too. Secondly, the caramel pecans were a perfect crunch for the soft, moist dough. Ugh I'm starving just writing this review!

Oh musn't forget, we also ordered lattes/coffee, which were definitely better than your basic Starbucks, but Thinking Cups definitely a winner in that department.

Overall great experience! However, it gets pretty busy/crowded and isn't very organized with the ordering system. But its got cute decor and you can see right into the kitchen which I always love in a bakery. Kind of a way of letting you know everything is always fresh out of the oven! This location also had a nice little patio area, which is always a plus for me. Especially with so many people dining out with...

A quintessential big city bakery...Flour is a play on a rustic euro-style bakery with a chic flare and ambiance. They smells are of rich baking bread and delicious pastries mingling with savory and hearty scents the whet the appetite. My partner selected the applewood smoked bacon sandwhich which is a play on the classic BLT only this version came with arugala a sort of balsamic glaze/vinaigrette on toasted foccacia which gave it a light Italian twist which was pleasant not to mention the bacon it came with was actually crispy(🔑). I came for the legendary sticky buns and I also scooped a butter breton on shear appearance alone. The sticky bun was as excellent as they say...though I was a little thrown off by the lack of a true caramely sticky syrup this more custardy almost fudge like topping gave it a sort of pecan pie type feel to eat which I loved! The bun itself you can tell from taste is a rich well constructed dough that holds the proper density thru n thru. But the true marvel here and my Fab's Tip the butter breton here is legendary its a simple pastry that is even easier to mess up or not execute to perfection but when it its like this one is you get a buttery flakey croissant exterior that crackles n shatters from the burnt sugar caramalized on top and as you break into this little marvel a gem of gems you get this golden buttery sugary sweet almost pie filling inside that contrasts the flakey crunchy exterior and excites ur taste buds. This...