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THE FLOUR BOY STORY
Flour Boy began with a simple frustration: it's nearly impossible to buy great bread near home that isn't sourdough. The supermarket loaf is soft, sweet and forgettable; the bakery loaf is tangy, chewy and fights back. So we bake something different.
THE LOAF
Every loaf is slow-fermented overnight on a fresh poolish and baked by hand in small batches in Sydney's east. Stoneground Australian flour, water, salt and a whisper of yeast — no improvers, no preservatives, nothing you can't pronounce. The result is a soft, open crumb, a deep caramelised crust, and none of the sourdough chew.
WHY WE DO IT
Good bread should be a weekly ritual, not a special occasion. Fresh, not frozen. Local, not trucked across the country. We bake to order every Thursday and hand-deliver every Friday, so nothing is wasted — we only ever bake what's already been spoken for. Better for you, better for the growers we buy from, and better for the place we all live.
Flour Boy is a pub chat that got a little out of hand — built in early mornings and on weekends around a full-time job, one bake at a time. The name? Spend this many nights covered in flour and you earn it.
We bake every Thursday and deliver fresh across Sydney's Eastern Suburbs every Friday. Subscribe once and a warm loaf turns up like clockwork — no queues, no sold-out signs.