Flour Shop came about under fairly unusual circumstances. I dabbled as a home baker for a fair chunk of time. My day job in marketing gave me the opportunity to travel to different parts of the world. It was in one such secondment in the UK, in 2013, that I met Laura. Oddly enough, on a train. It sparked a friendship that would lead us to cook together, bake together, host pop-up dinners together and dream of opening a bakery at some point. In 2018, while working in Sydney, I finally mustered up the courage to leave my corporate job after a lot of goading from Parag (my husband).
The next couple of years weren’t easy. The life of a baker sounds romantic. For all of its charms, its easy to forget the rigorous work ethic and ungodly hours a baker keeps and how physically gruelling it can be. I read extensively and worked at a fair few bakeries in Sydney. Bakers are a generous lot and more often than not, shower you with knowledge. I started running pop-up dinners again in Sydney as a means of saving up money to open that dream bakery & also to be able to start baking extensive amounts of bread and get feedback from my diners.
In 2020, it finally felt like it was time to make the bakery dream happen. Not because I felt “ready” but because I finally realised that I’d never feel ready. Laura and I had kept in touch over the years and it felt like this was finally our time to be able to too was in a stage in life where she was able to move to Sydney.
After contemplating many countries and cities, I honed in on Sydney and found a perfect spot in Turramurra. Flour Shop opened its doors in February 2020, at that time baking 30 loaves of bread and 50 odd croissants. We’ve grown just a little bit since then!
In mid-2021, Laura started the exciting journey of motherhood and decided to pause her career as a baker. Since July 2021, Flour Shop is run by Anu and of course a team of talented bakers.