Flour & Leaf

Flour & Leaf Flour & Leaf is an artisanal baking studio crafting sourdough, couture cookies, and classic pastries.

Rooted in slow craft, quiet rituals, and the simple magic of a warm kitchen.

This is Edgar Allan Dough 🍞Moody. Dramatic. Finally alive.Sophie was my first starter. May she rest in peace.She met a t...
19/12/2025

This is Edgar Allan Dough 🍞
Moody. Dramatic. Finally alive.

Sophie was my first starter. May she rest in peace.
She met a tragic end. I dropped her.
Gone but forever fermented in my heart.

Edgar took his time.
Quiet bulk. Minimal rise. Questionable bubbles.
So today I changed the feed and lowered my expectations.

And suddenly
Strong lift. Elastic structure. Overflow confidence.
Peak activity and absolutely showing off.

Turns out he wasn’t dead. Just offended.

Salted honey cinnamon cookies.Baked on a grey day, mostly because the kitchen felt like the right place to be.Soft in th...
16/12/2025

Salted honey cinnamon cookies.
Baked on a grey day, mostly because the kitchen felt like the right place to be.

Soft in the middle, cracked on top, salt where it landed 🍯
Nothing fancy. Just warm spices, sticky fingers,
and the oven doing its thing while the weather sulks outside.

This is how I like baking…
Slow, a little messy, and for no reason other than comfort. ☕️🍪





Some evenings don’t ask for a big meal… just something warm gentle and shared straight from the tray.On Friday I brought...
08/12/2025

Some evenings don’t ask for a big meal… just something warm gentle and shared straight from the tray.
On Friday I brought together rosemary Parmesan garlic and coarse sea salt and let the dough rest while the house slipped into its quiet evening rhythm ✨

What came out of the oven was soft golden edged focaccia the kind that fills the kitchen with familiar comfort the kind you tear with your hands before it ever reaches a plate. And yes a little of my homemade butter melted into every warm corner just made it even better.

Simple ingredients unrushed moments and the small kind of magic that only fresh bread can bring 🥖🧈🌿🧄

While the braai settled and the coals found their glow 🔥 I felt we needed a small bite to carry us into the afternoonSo ...
07/12/2025

While the braai settled and the coals found their glow 🔥 I felt we needed a small bite to carry us into the afternoon
So I reached for some cheddar and a handful of seeds and let my hands do the rest 🌾
These little Cheddar Coins appeared warm golden and gone almost as quickly as they cooled 😌

Here is the full recipe if you want to make a batch too 👇

🧀 Cheddar Cheese Coins
Makes about 24 to 30 small coins

Ingredients
225 g sharp cheddar finely grated
190 g all purpose flour
113 g unsalted butter softened
3 g salt
0.5 g cayenne pepper optional 🌶️
0.5 g mustard powder
0.5 g sweet paprika
30 g everything bagel seasoning or sesame seeds for rolling 🌻

Method
Mix the cheddar butter flour salt cayenne mustard and paprika until a soft dough comes together ✨
Shape into a log about 4 to 5 cm thick and roll the outside in the seeds
Wrap and chill for 1 hour until firm ❄️

Slice into 0.5 to 1 cm coins and place on a baking tray
Bake at 175°C for 12 to 15 minutes until the edges turn lightly golden 🌙

Let them cool they crisp as they rest

Tag me if you try them ✨

There’s something so comforting about a slice of carrot cake.Warm spices, soft crumb, a little crunch from the walnuts a...
06/12/2025

There’s something so comforting about a slice of carrot cake.
Warm spices, soft crumb, a little crunch from the walnuts and that thick cream cheese frosting that just pulls everything together.

This one has pineapple, ginger, nutmeg and a vanilla layer in the middle that makes every bite a little softer and a little sweeter.
It’s the kind of slice you have with coffee, or after dinner, or honestly… whenever you need a moment of quiet joy.

Baking has become one of my favourite ways to slow down
and this slice feels like a reminder that small treats can hold so much comfort.

If you want the recipe, comment CARROT 🍰✨





I decided to be brave and bake a carrot cake from scratch.Six hours later, after two meltdowns and a whole lot of improv...
06/12/2025

I decided to be brave and bake a carrot cake from scratch.
Six hours later, after two meltdowns and a whole lot of improvisation, this cake finally came to life. 😅🎂

Carrot cake seems so simple, but it has a personality of its own.
Too much moisture and it sinks.
Too much pineapple and it never sets.
Too many nuts and it falls apart.
And when mine didn’t have enough height, I just calmly added a vanilla cake layer because at that point I was committed to seeing this through.

This cake has pineapple, walnuts, nutmeg, ginger and cream cheese frosting, with a soft vanilla layer in the middle because the carrot layers were determined to test me.
But in the end, it all worked. It actually became something beautiful.

What started with excitement ended with real enjoyment.
The process was messy, emotional and very human, and I think that is why I love the final result so much.

Swipe to see the journey.
The good moments, the disasters, the sticky bits, the parts where I nearly gave up, and the moment everything finally came together.

Some cakes are easy.
This one asked me to stay patient, trust the process and laugh at the chaos.
And honestly, I needed that.

If you want the recipe or the story of how I pulled this one back from the edge, comment CHAOS 🍰✨





Ever wondered why dough needs to rest?Here’s the secret most home bakers don’t realise 👇✨When you let dough sit, the glu...
05/12/2025

Ever wondered why dough needs to rest?
Here’s the secret most home bakers don’t realise 👇✨

When you let dough sit, the gluten relaxes, the texture improves and the flavour deepens. Even 10 minutes can turn a tough dough into something soft, silky and easy to shape.

If your dough ever feels tight, tears easily or fights back when you roll it… it’s not you. It just needs a moment 😌

Good bread isn’t rushed. And neither are good bakers.

Save this for your next bake
Comment “REST” if you want more baking science posts
Share this with someone who needs softer dough 🍞

Meet Sophie 🫶My sourdough starter, my kitchen pet, my high-maintenance queen.She eats more than I do, throws a tantrum i...
05/12/2025

Meet Sophie 🫶
My sourdough starter, my kitchen pet, my high-maintenance queen.

She eats more than I do, throws a tantrum if I forget her for 12 hours, and bubbles like she’s plotting world domination. But honestly… same.

Sophie is officially alive, feisty, and ready to bake her emotions into bread.
If she overflows, just know she did it on purpose.
If she flops, also on purpose.
If she rises beautifully, she’ll pretend it was effortless.

In this house, we respect her.
We feed her.
We fear her just a little.

Welcome to Flour & Leaf, Sophie.
May your bubbles always be dramatic.

Fresh rosemary beer bread 🤎🍞✨Crispy on the outside and soft and fluffy on the inside. The kind of bake that fills the wh...
05/12/2025

Fresh rosemary beer bread 🤎🍞✨
Crispy on the outside and soft and fluffy on the inside. The kind of bake that fills the whole house with warmth.

Beer bread is a South African classic. No kneading, no rising, no waiting. The beer creates a beautiful lift, a rustic crumb and a deep comforting flavour.

And if you know, you know. This is braai bread. 🔥
Slice it thick, add salted butter and let it melt straight into the warm loaf. Nothing pairs with a weekend fire quite like this.

Simple ingredients. Honest flavour. Proper comfort.

Address

Chester Road, Bryanston
Johannesburg
2196

Opening Hours

Monday 09:00 - 17:00
Tuesday 09:00 - 17:00
Wednesday 09:00 - 17:00
Thursday 09:00 - 17:00
Friday 09:00 - 17:00

Telephone

+27632317026

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