The Flour and Spoon Story
2015
Flour and Spoon's journey began in 2015, in the cozy confines of a home kitchen nestled in Aveley, Essex. With a passion for baking and a commitment to quality, our first batch of overnight proved sourdough emerged, setting the stage for our artisanal venture. Each loaf was crafted with care, embodying our dedication to traditional baking methods and premium ingredients.
2016
As Flour and Spoon's reputation began to grow, we ventured into the bustling landscape of Central London. Our first pop-up at Old Street, London, showcased our diverse array of freshly baked breads and cakes, all displayed on a beautifully handcrafted cart. This marked our first foray into the broader market, as we introduced our artisanal offerings to a wider audience. Additionally, recognizing the importance of community and sustainable baking practices, we proudly aligned ourselves with the Real Bread Campaign, advocating for transparency and integrity within the baking industry.
2017
Seeking a closer connection to our roots, Flour and Spoon found a new home in the picturesque small fishing town of Leigh-on-Sea. It was here that our dedication to artisanal baking caught the attention of the local community, earning us our first newspaper feature. The recognition served as validation of our commitment to excellence and fueled our passion to continue delivering high-quality baked goods to our patrons.
2018
As the business grew in popularity, Flour and Spoon took a significant step forward by opening our first shop on Rectory Grove, Leigh-on-Sea. Here, customers were welcomed into a warm and inviting space, where they could indulge in our renowned Essex sourdough, decadent cakes, and artisanal coffee. Responding to the growing interest, we introduced our first sourdough baking class, inviting enthusiasts to learn the art of sourdough making first hand. The overwhelming response led to the establishment of our beloved baking school, where aspiring bakers could hone their skills and share their passion for bread making.
2019
As Flour and Spoon's reputation continued to flourish, accolades soon followed. We were honored to receive our first awards, being recognized as the best bakery in Essex and the East of England. These accolades served as a testament to the dedication and hard work of our team, spurring us on to new heights of excellence.
2020 - 2021
In the face of unprecedented challenges brought about by the COVID-19 pandemic, Flour and Spoon remained steadfast in our commitment to serving our community. Despite the upheaval, our little bakery persevered, adapting to the changing circumstances with resilience and determination. To ensure the continued availability of our artisanal delights, we invested in a delivery van, expanding our reach to customers across Essex and beyond.
2022
Buoyed by the unwavering support of our loyal patrons, Flour and Spoon embarked on a new chapter of expansion. We proudly opened our second shop on Eastwood Road North, Leigh-on-Sea, housed within a charming Victorian cottage. This larger space provided us with the opportunity to increase production and offer an expanded menu. Additionally, our commitment to quality was recognized on a national level as our Essex Sourdough and German Rye Sourdough received accolades at the esteemed Great Taste Awards.
2023
While bidding farewell to our original location on Rectory Grove, we embraced the opportunity for growth and renewal. Settling into a historic early 17th-century timber-framed building on Baddow Road, Chelmsford, Flour and Spoon found a new home brimming with character and charm. This move marked the beginning of an exciting new chapter in our journey, as we continued to delight customers with our artisanal creations while honoring the rich heritage of our surroundings.
