I am an academic and writer living in Melbourne. I love to travel and I also love writing about all the things Melbourne, regional Victoria and other parts of Australia have to offer.
Published November 17th 2019
The choice is hard
The choice will be hard!
Bread, Brot, Pane, Pain... whatever language, when you mention that daily staple people tend to listen. They will discuss uses of bread - toast, sandwiches (open and closed), methods of of baking, types of bread and of course, their favourite kind of bread.The quintessential qualities of bread, the crusty well-baked exterior, matched by a soft, yet dense texture, are agreed upon no matter what language one speaks. Bread has certainly moved on from the white, supermarket variety to truly artisan bread where flour, yeast, proofing and baking have taken on so many dimensions, it's hard to keep up
ooh that yummy bread Image:https:/theflourhouse.com.au
So it is just as well that one of these artisan bakeries has quietly made its appearance in Highett, although on a busy weekend morning you would be thinking this is by no means a quiet suburban achiever. This is high quality bread made from scratch and baked with passion and love by a Swiss/Aussie business partners. The word-of-mouth advertising and the happy customers are a testament to what can be achieved with passion, love and especially hard work, in a relatively short period of time.
But make no mistake, there is more to this bakery than just bread! There are many types of bread (and yes, I have tried them all) - sourdough, rye, multigrain, baguettes, even one made with beer from the local brewery. Much of the bread uses hand milled organic flour sourced from local bio-dynamic farms, has no preservatives and if you happen to buy it in the morning while it's still warm, you will think you have arrived at your happy place!
Once you can get your eyes away from the bread, there are the croissants and the pastries. Plain and almond croissants and pain au chocolat all made very much in the European tradition of buttery light deliciousness and next week, you too will be lining up at the weekend for your Sunday treat.
Pain au chocolat out of the oven Image:https:/theflourhouse.com.au
But wait there is more! Danish pastries made with peaches or cherries and flat bread with rosemary and potatoes or mini baguettes with cheese and jalapenos will make your decisions difficult - do you go with sweet or savoury for your weekend brunch or afternoon tea - why not try both?
Or a peach Danish pastry perhaps? Image:https:/theflourhouse.com.au
Damian, the Aussie in this dynamic business duo and baker extraordinaire, has very impressive credentials. Having worked in Michelin-starred restaurants and cooked for celebrities and even the Queen, he has now turned his passion and expertise to baking the best bread possible.
At the front of house is Karin, the Swiss, who has spent the last 7 years teaching at the internationally renowned Le Cordon Bleu School in both Sydney and Melbourne where she has influenced students from all around the world in becoming pastry chefs, chocolatiers and sugar sculptors. She was recently selected to represent Australia in the Culinary Olympics, so no wonder her pastries are the best! She is also very friendly and will remember your name the second or third time you visit.
The Flour House is open from Thursday to Sunday 8 am until sold out, so I suggest you go early, especially at the weekend as they do tend to sell out. The Flour House is just off Bay Rd on Grahame Street and has some parking for a quick stop for your bakery needs. You can grab a take away coffee too. There are plans for a cafe in the next couple of months, so watch this space.