Our Story
The Flour Station story started in 2002 in the kitchen of the award-winning Fifteen restaurant in London. In 2004, dedicated to bringing new standards of baking to London and wider availability of our handmade artisan breads, we launched The Flour Station at Borough Market.
Over the years we have developed a range of award-winning breads and pastries, inspired by traditional techniques and classic flavours. All of our products are hand-made using truly authentic baking methods and we use top-quality, natural ingredients. The dough spends up to 24 hours fermenting and developing before being baked, resulting in bread with improved depth of flavour and a wonderful texture.
We now supply many leading restaurants, hotels, food halls and delis. We are also well known for our stalls at London's Borough, Wimbledon, Parliament Hill and Queens Park markets where both loyal and new customers are able to try our growing range of artisan breads and pastries.
Our dedication has certainly been noticed. The Flour Station was featured in Time Out's 'London's Ten Best Bakeries' in 2009, whilst our Brioche was chosen by acclaimed chef Jason Atherton for his 'Great British Menu'. We won seven Great Taste awards this year, to add to the four we won in 2009.