Sarah Mackenzie left her legal career because she loved baking more than she loved sitting in an office. Following extensive stints at some of Wellington’s most well-known cafes and restaurants, she opened Flur – a wee boutique pastry shop at the top end of Wellington’s famous Cuba Street.
Flur is the Scottish Gaelic word for “flour” and “flower”. With its light green counter and limited seating, it’s the type of place you’d swing by for a takeaway treat or perch on one of the stools for a short while.
When Flur opens, smells of warm, steaming pastries waft down Cuba Street. Mackenzie will have been up since 3.30am baking the day’s pastries in her home kitchen a kilometre away. She uses French patisserie techniques, crafting pastry and brioche into delicious sweet and savoury morsels, such as olive and feta tarts, raspberry doughnuts and rhubarb danishes. You won’t find a single plain croissant at Flur – instead, her pastries and baked goods are bursting with seasonal ingredients and flavours.
There’s also coffee from Coffee Supreme. Mackenzie sources her ingredients both locally and from around the country and preserves a lot, such as juicy apricots and plums from Central Otago.
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