Our Story
The Flour Station story began in 2002 from the kitchen of the award winning Fifteen restaurant in London. Inspired by the goal of bringing new standards of baking to London and allowing more people access to our fantastic products, The Flour Station was officially set up in 2004.
We now supply many leading restaurants, hotels, food halls and delis. We are also well known for our market 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 bakes.
All our products are hand-made to guarantee a unique character, texture and taste. We only use top quality and natural ingredients, ensuring that all of our products are the best they can be.
Our master bakers use truly authentic baking methods. After initially being mixed by hand, the dough spends up to 24 hours fermenting and developing before being baked in the oven. This provides an improved flavour and texture. The results are delicious!
Our dedication has certainly been noticed. The Flour Station's bread was featured in Time Out's 'London's Top 20' Taste list in May 2008, while our Brioche was featured by acclaimed chef Jason Atherton in the BBC's 'Great British Menu', our delectable mince pies were highlighted in Time Out's list of top Christmas treats for 2008 and we recently won 3 Gold Star awards at the 2009 Great Taste Awards.