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The Story

Where it all began

From the beginning, we knew we had what it takes to make great food and deliver it when we promised to our customers on time everyday. It came from years of working in hospitality, it came from working for people who love great food and service.

It was our friends at Small Batch Coffee Company that first saw the potential in our new artisan operation and invited The Flour Pot Bakery to provide a range of products to sell at their iconic coffee shops around Brighton and Hove.

Since 2014, The Flour Pot Bakery has successfully developed a range of products that our customers now recognise and seek out. As we continue to explore new ideas and recipes, we also look to maintain and improve the old ones, making sure that we keep our customers’ interests and tastebuds excited at the thought of another of our hand-rolled fennel and pork sausage rolls, the pastrami and emmenthal focaccia or our freshly baked carrot cake.

Like all bakery wholesale businesses, we always planned to have our own shop to sell direct to our growing customer following. It was not long before we secured a site on Sydney Street in Brighton and work began to open our first retail store. It quickly became a local haunt for food and coffee lovers in the famous North Laine of Brighton.

We celebrate high standards of workmanship and reward the creativity of our exceptional staff. It helps us ensure that whatever we bake is done with love and reaches the highest standards for our customers.

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Bakery

mixing

11.00PM

Work begins

Mixing starts for todays production except for the sourdoughs and baguettes as they are a day ahead


dough-mixture

1.00AM

Create the perfect form

Shaping begins for our ciabatta, rustics, burger buns and croissants


shaping-dough

2.00AM

Break the mould

Shape the baguette dough that has been slowly fermenting overnight


baking bread

3.00AM

Into the oven

Sourdoughs are baked after being shaped the day before


Bread oven

4.00AM

Good things come to those who wait

The rustics and ciabatta are baked after being proved for 3-4 hours


Bread cooling

5.00AM

It’s time

The baguettes, burger buns and croissants are baked and sent out on the first delivery still warm from the oven


Made in Brighton

6.00AM

Arrival on the shop floor

Once the final loaves come out of the oven we start to clean down and make sure we have all the slow fermentation breads in our dedicated cold room ready for tomorrows production

Production

Cake Production

3.30AM

Kick start the ovens

First thing, warm up the ovens, prove the croissants and begin baking morning patisserie


 

Preparing

8.00AM

Prep for delivery

Getting the numbers right is critical, checking off all the delivery notes ready for the day  before we load the vans


Flour Pot Delivery Van

The Flour Pot Fleet

Load the vans

Getting our goods to our customers safely and in pristine condition is important, so we created the Flour Pot van


Delivery note

10.00AM

Dispatch the goods

Time to deliver to all the amazing people we work with


Small Batch Coffee

Delivery

Keeping it fresh

Making two deliveries a day seven days a week mean our customers only ever get the freshest products straight from the oven


Mixing

11.00am

Cake prep begins

It doesn’t stop there… it’s now time for cake and next-day preparation, mixing and creation


Team Chat

12.00PM

planning begins for the next day

Time for a team regroup so we can do it all over again tomorrow

Flour Pot Bakery Brighton

Visit The Flour Pot

Flour Pot Location40 Sydney Street, Brighton

Our bakery kitchen serves up fresh ideas for breakfast, brunch and lunch using delicious local, seasonal, and organic ingredients wherever possible.

Our in-store menu changes regularly and is influenced by the ingredients available in-season and at the market.

Breakfast is important to all of us and we make sure there is not only something for those on the move, but also for those who have time to enjoy our seating area.

See other flour pot stores