This rag-tag bunch of underground bakers already had us queuing around the block for its spring, Valentine’s Day and Easter events. Now, it’s winter. It’s obvious we want it so bad, these good folk are doing it all over again.
The Flour Market’s fourth run will include some familiar favourites as well as some new names on the roster, which means nobody with an appetite is sleeping in this Sunday morning.
Be warned, the Flour Market isn’t quite the relaxed stroll ‘n’ snack experience you might envisage. Following a large dose of sugar, the limited supply can prompt a friendly but serious scramble for the best baked treats – but the bounty is well worth it.
The new addition of two masterclasses will providie a platform for these baking wizards to share their skills. If you’re interested, remember to book – spots are limited.
So when is the best time to get there? “It gets a bit frantic so get there early,” says co-organiser Sarah Booth. “Get there earlier than you’d even think to get there.”
Sweet Talk with Hayley McKee of Sticky Fingers Bakery
A musician and a talented baker, McKee has fingers in many pies, not least of those at Sticky Fingers Bakery. As Booth says, “She’s a real talented babe.” For this masterclass McKee will teach how root vegetables and flowers can be used to bake sweet goods.
Round one: 8am–8.45am
Round two: 9am–9.45am
Know Your Dough with Dan Younger of Danjo
Get your hands stuck into kneading bread dough while Younger teaches you how to build and maintain a sourdough starter. He’ll also tell you everything you need to know to get your dough ready for finely baked loaf before sending you home to bake it.
Serving French classics such as croissants and custard brioche, Agathé Pâtisserie is filling the gap left by Lune Croissanterie and bringing you lesser-known treats such as papaya croissants.
Raw, vegan chocolate truffles handcrafted in Collingwood – and, for those who can’t get enough chocolate, hot chocolate is served.
Stepping in to fill a growing demand, GF Precinct is The Flour Market’s first purely gluten-free vendor.
Specialising in five-inch cakes that are by all accounts “super cute”, you’ll find everything from flourless pear and almond to vegan chocolate.
All Day Donuts
From Flour Market success to a shop selling the best doughnuts in Brunswick, these little beauties look like Homer Simpson’s sugary dreams and taste like, “mmmm … donuts”.
Bakewell & Co.
American-style pies (the key lime is an Everyday Coffee staple) along with iconic Aussie biscuits, such as the Monte Carlo and the Kingston.
Books for Cooks
This bookshop holds the secrets to all your culinary dreams.
Dr Marty’s Crumpets
Martin Beck, aka The Crumpet Man, brings his soft and spongy organic, flour-based crumpets.
Teaming up with The Red Cow, Ed’s Breads is serving up raclette (a delicious melted cheese dish of Swiss invention) and selling three loaves (rye, potato and honey, and Basler bread).
A dealer of fine caffeinated beverages, stepping in to fuel this bleary-eyed, early-morning, baked-goods feeding frenzy.
Unusual black pastry tarts filled with sweet combinations, such as buttered popcorn coconut caramel, topped with candied bacon and butterscotch caramel.
These handmade Polish dumplings will hit the savoury spot.
Offering favourites such as chicken and rosemary, braised beef and wine and chipotle beans with fresh spinach.
Steamed savoury buns by Collingwood duo Pat Breen and Lydia Wegne – the pork belly and pickle is a favourite.
Tivoli Road Bakery
Owner and head baker Michael James will be bringing his signature sourdough loaf along with a selection of sweet pastries.
The Flour Market Winter Bake-Sale
Fitzroy Town Hall
201 Napier Street
Sunday July 27, 9am until sold out
After its Melbourne success, Flour Market is having its first Sydney bake-sale on August 2, at Paramount House, 80 Commonwealth Street, Surrey Hills.
Broadsheet is a proud supporter of the Flour Market.