Flour Shop on Princes St

Flour Shop on Princes St Bakery in Turramurra. Croissants, coffee and sourdough bread. Open Fri, Sat & Sun

Back baking tomorrow, Friday ☀️Father's Day specials: 🍖 Ham-cheese-spiced cranberry relish croissants (replacing the pas...
03/09/2026

Back baking tomorrow, Friday ☀️

Father's Day specials:
🍖 Ham-cheese-spiced cranberry relish croissants (replacing the pastrami-jalapeño this week)

🍄‍🟫 A new mushroom pain Suisse: Roasted king browns, buttons, shiitake in flaky pastry. Shaved parmesan.

Donuts (Sat Sun)
- 🥃 Laphroaig (whiskey) custard-milk chocolate glazed. Think an alcohol-laced edition of a Boston cream donut
- 🥜 Peanut butter & jelly: Raspberry jam, peanut butter glazed

🍯 The Honey cake.. by the slice at the counter. Or larger slabs can be preordered (our website)

🍳 The chorizo-egg JB returns.. the first time this year. With the addition of a herby, garlic bread crumb.

Father's Day preorders open till 3pm Saturday 🕒

See you tomorrow
🖤🤍❤️💚

So... our honey cake CAN be pre-ordered for this Father's day weekend. Link in our bio. As is usual, our staple bread & ...
02/09/2026

So... our honey cake CAN be pre-ordered for this Father's day weekend. Link in our bio.
As is usual, our staple bread & pastries can also be preordered. And you'd be wise to do so cos things get pretty...spirited Father's Day weekend 🌚
There WILL be a separate line for preorders on Sunday

The honey cake is burnt honey sponge layered with whipped dulce de leche-sour cream & toasted walnuts.

Little cake, serves 5 ($46)
Large cake, serves 8 ($69)
And if you're after a massive one (pictured), DM us but we'll need a days notice 🍯 (The one pictured would feed roughly 40)

Rest of the week's menu out in a bit 👀

29/08/2026

Pampushky
Pillowy Ukranian garlic bread. Pull-apart.. or as a customer said more poetically, each bun hugging the next 💙💛 Confit garlic & 🤏 smoked paprika in the dough. Brushed with garlic oil, parsley, sea salt

Lots tomorrow, Sunday so they shouldn't disappear too soon.

A new iteration of our turnovers- poached pear & salted ginger butterscotch. In flaky puff pastry w some raw sugar for s...
28/08/2026

A new iteration of our turnovers- poached pear & salted ginger butterscotch. In flaky puff pastry w some raw sugar for some sparkle. A little sticky, a little crunchy, plenty juicy. From 6:30 both Sat Sun

Baguettes from 8
Pampushky from 7
Most other things including the Lime & passionfruit melting moments 6:30

See you tomorrow ☀️

Back open from 6:30 tomorrowMelting moments.. first time on the menu! 🍋‍🟩 shortbreads sandwiching a passionfruit butterc...
27/08/2026

Back open from 6:30 tomorrow

Melting moments.. first time on the menu! 🍋‍🟩 shortbreads sandwiching a passionfruit buttercream. Sharp!

The 🍐 turnovers: flaky puff pastry filled with poached pear & ginger caramel

Tebirkes (a pastry from Denmark) after very long.. this edition filled with the traditional almond remonce + a not-so-traditional layer of sour cherries. Poppy seed-coated of course

Pampushky too after so long. Ukranian garlic bread- confit garlic, smoked paprika, parsley

Chicken & potato curry puffs.. plenty. You can have them baked/unbaked.

Chocolate babka scrolls over the weekend.

See you tomorrow
🖤🤍❤️💚

ChocotortaTraditionally made in Argentina with Chocolina biscuits, we've made our biscuits w darker chocolate. Soaked in...
27/08/2026

Chocotorta

Traditionally made in Argentina with Chocolina biscuits, we've made our biscuits w darker chocolate. Soaked in coffee & coffee liqueur & layered with salted dulce de leche-cream cheese.
This week, Fri, Sat, Sun. By the slice or larger slabs

21/08/2026

A new 🍄 danish. Flaky pastry, porcini bechamel, roasted king browns, enoki & button. Pecorino shavings.
(& a good background tune 🎶 which makes things at least 10% more delicious)

Lots both Sat & Sun.

Back open 6:30 tomorrow, Friday. 🫒 Olive tree is back in biznes. Olive sours over the weekend. 🍄 A new savoury danish.. ...
20/08/2026

Back open 6:30 tomorrow, Friday.

🫒 Olive tree is back in biznes. Olive sours over the weekend.

🍄 A new savoury danish.. Porcini bechamel, roasted mushrooms, pecorino shavings, chives

☕ Hazelnut praline scrolls, coffee glaze.

🍯Honey cake: 6 layers of burnt honey sponge layered with salted dulce de leche-sour cream & walnuts. Slices at the counter OR you can order a small cake or large (DM)/email
Small cake $44 (feeds 5)
Large cake $66 (feeds 7)

🍒 Choux buns over the weekend.. sour cherry compote & a very smooth almond praline mousseline

See you tomorrow
🖤🤍❤️💚

14/08/2026

Jenn's winter greens & parmesan pie.
Leeks, kale, spinach, broccoli in a brie bechamel. Buttery mashed potato on top with enough parmesan that you know about it.
Both Saturday & Sunday from 7

Back baking tomorrow, Fri.. and open from 6:30.The French onion soup danish.. cheese bechamel, roasted onion, thyme glaz...
13/08/2026

Back baking tomorrow, Fri.. and open from 6:30.

The French onion soup danish.. cheese bechamel, roasted onion, thyme glaze. On a raft of flaky pastry

A vegetarian pie this week.. winter greens (spinach, leek, kale, broccoli & peas) in a creamy parmesan bechamel. Mashed potato on top 🌿🫛🧀🥔

The morning buns.. blood orange zest through the dough, Earl Grey sugar swirled through & a post-bake piping of blood orange curd

The shortbreads this week: black sesame 🖤

Olive sours and baguettes over the weekend

Delizia al limone also over the weekend.. and plenty! 🍋

See you tomorrow
🤍🖤❤️💚

07/08/2026

A little BTS on the pastrami, jalapeno, 🧀 croissant.. that's quietly become a menu staple over the last 2-3 years. The cheese is maasdam (similar to emmental) but stays soft & oozy longer.

Someone asked me (very nicely!) last week why there were brief windows of time when there were none left.. as in why couldn't we just bake 20 trays at once if we knew they were popular.

So the first tray is usually out at 6:25 just before we open... and every subsequent tray is carefully timed. We bake them one tray at a time (as with most other things) and as last minute as possible.. so they get to you hot 🔥.. (to the best of our ability!) They take 2ish hours to proof & 20mins to bake. So essentially, all the bakers at any given moment are multitasking to a crazy degree. Pulling out pastries from the oven, finishing them (piping/glazing/filling/etc), checking the proofer, laying out the next round to proof, trying to time when the NEXT tray comes out perfectly depending on how busy the day is.. and also thinking 2-3 hours ahead. So at 6:30 we're anticipating what will be happening at 10am.. which isn't necessarily predictable. It's a whole dance 🌚

All of this to say, lots of pastrami tomorrow .. and longganisa too! 💛

📽️ Luisa Brimble

Back open tomorrow ☀️The Esterhazy is a Hungarian hazelnut torte. Hazelnut dacquoise layered with hazelnut custard butte...
06/08/2026

Back open tomorrow ☀️

The Esterhazy is a Hungarian hazelnut torte. Hazelnut dacquoise layered with hazelnut custard buttercream & a little dark choc mousse. Available by the slice OR as slabs. A slab would feed 5 ($48). Can also do larger ones on request.

The turnovers: flaky puff pastry filled with green apple, miso caramel & crème fraîche.

Kumquat brioche: fluffy citrus brioche filled with vanilla custard & kumquat marmalade

A new JB: charred broccolini, house XO, confit garlic cream

The Longganisa croissant.. well familiar by now.. plenty & all days 🌚

See you tomorrow
🖤🤍❤️💚

Address

16 Princes Street, Turramurra
Sydney, NSW
2074

Opening Hours

Friday 6:30am - 3pm
Saturday 6:30am - 3pm
Sunday 6:30am - 3pm

Website

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