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.
Mixing starts for todays production except for the sourdoughs and baguettes as they are a day ahead
Create the perfect form
Shaping begins for our ciabatta, rustics, burger buns and croissants
Break the mould
Shape the baguette dough that has been slowly fermenting overnight
Into the oven
Sourdoughs are baked after being shaped the day before
Good things come to those who wait
The rustics and ciabatta are baked after being proved for 3-4 hours
The baguettes, burger buns and croissants are baked and sent out on the first delivery still warm from the oven
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
Kick start the ovens
First thing, warm up the ovens, prove the croissants and begin baking morning patisserie
Prep for delivery
Getting the numbers right is critical, checking off all the delivery notes ready for the day before we load the vans
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
Dispatch the goods
Time to deliver to all the amazing people we work with
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
Cake prep begins
It doesn’t stop there… it’s now time for cake and next-day preparation, mixing and creation
planning begins for the next day
Time for a team regroup so we can do it all over again tomorrow
Visit The Flour Pot
40 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.