The Flour Station
Our Story
Jon Rolfe, a great mate of Jamie Oliver's, began baking his distinctive Flour Station breads in the back of Jamie's Fifteen restaurant kitchen in the wee small hours. Limited space and extreme fluctuations in kitchen temperature after a hectic night's service tested and fine tuned Jon's skills as an artisan baker.
Inspired to find out more about baking history and techniques, Jon travelled through Europe and Australasia. Jon now has an extensive library of books on baking from all over the globe. He calls his local postman 'the librarian' - he delivers more books on baking than you'd ever believe had been written.
Jon's speciality breads at Fifteen developed a cult following and soon outgrew the small Fifteen kitchen. It took time to find the ideal site for a new bakery but eventually production moved to Battersea, not far from the famous Power Station. And that's where the name The Flour Station comes from. The team baked their first bloomer there back in October 2004.
The Flour Station is a truly British bakery, it produces full bodied and flavoured craft breads, each unique in taste and style. The breads are inspired by tried and tested techniques, dating back in history.
We believe that time is the most important ingredient. We slow down the entire process, taking time to select the best quality millers, to mix and shape the dough and ferment the dough for optimum flavour and texture. And you can't hurry the baking and cooling if you want to produce a nice crusty crust. Our loaves spend up to 24 hours fermenting, up to 40 minutes in the oven and rest for 6 hours.
We've made it our business to bring the best crumb (this is what bakers call the inside of the loaf), crust, flavour and texture to the British table.
Bread is one of life's simple pleasures. Feed your curiosity and enjoy this healthy treat with us every day.
- ©2006 The Flour Station
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