Fitzroy, Melbourne
Everything at Flour & Hour starts the night before. Long ferments, slow proofs, and morning ovens. We're a bakery that also happens to make very good coffee.
Opening hours
Today's bake board
Updated each morning
Flour & Hour started in 2019 when our head baker, Mia, was making sourdough in her Fitzroy terrace and running out of places to put it. She sold loaves to neighbours, then to a local grocer, then opened the shopfront in 2021.
We mill our own flour on a stone mill from Tuerong Farm grain, ferment everything long and slow, and bake in a single wood-fired oven that came over from France in pieces.
We're not precious about it. Come in your bike gear, bring your dog, stay for a second coffee.
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