The Flour Market is back for another round this weekend with its Spring Bake at the Collingwood Town Hall.
Whether you’re a pie guy or doughnut devotee: here, flour is the glue that binds. In a time when fear of gluten divides dinner tables, the Flour Market continues to champion the versatility and creativity of flour-based goods, and is only building on its success.
Everyday Coffee’s Mark Free, who co-organises the event with Sarah Booth, has a theory on how diet trends are affecting the baking community. “I feel like there’s an equally powerful counterpoint to any movement,” Free says. “If anything, the GF and paleo camps just strengthen the resolve of all the gluten lovers out there. Convincing the world it was bad is probably the best marketing move flour ever made.”
New vendors are reaching out to be part of Flour Market, and customers are willing to line up around the block to get the goods. Minor tweaks are always being made to the market improve it, but the integrity of the concept lies in the “quality and variety” on offer. As Free points out, it doesn’t want to “dilute the offering and lose focus”.
If you haven’t been before, it’s worth noting this isn’t your average bake sale: it’s more of a communal feast, bringing together Melbourne’s most exciting new artisan and underground bakers. And they’re all really good. “You can’t make a quality product with substandard components,” says Free. “And we can definitely attest to all our vendors’ finished products.”
So on Sunday it’s flour to the people. Set your alarm, get there early and treat yourself to a all the returning favourites – Pierogi Pierogi dumplings, 5 & Dime bagels, All Day Donuts – and Flour Market newcomers, Wonderbao, Aunty Peg’s, Chez Dre and LuxBite.
Flour Market starts at 9am on Sunday September 6 at the Collingwood Town Hall at 140 Hoddle Street, Abbotsford. Entry is just one sweet $2 coin.