Our Story
A bakery built on small batches and big celebrations.
It started with one oven, one promise.
In 2013, Isla baked her first birthday cake for a neighbour's daughter. Word spread through the block. Then through the city. Twelve years later, Flour & Bloom is a small family of bakers spread across three boutique outlets — but the promise hasn't changed: every cake leaves our kitchen made the way we'd make it for our own.
We bake in small batches. We pipe by hand. We taste before we send. And we still get a little nervous before each wedding cake delivery.
Our Philosophy
Four things we'll never compromise on.
Real ingredients
Single-origin chocolate. Real Madagascar vanilla. Seasonal fruit from local farms.
Slow craft
Hand-piped, hand-painted, hand-finished. Every detail, every time.
Beautiful design
We design as carefully as we bake. Cake is a centrepiece — we treat it like one.
Honest quality
If we wouldn't serve it to family, we don't send it to you. Simple as that.
Baking Process
A morning at Flour & Bloom.
- 5:00 AMDoughs are mixed, sponges are folded, ovens come to life.
- 8:00 AMFirst bakes cool on the rack while buttercream is whipped to silk.
- 10:00 AMDecorators begin hand-piping, painting and finishing each cake.
- 12:00 PMQuality tasting. Photography. The first deliveries leave the kitchen.
Meet the team
The hands behind every cake.
Isla Bennett
Head Pastry Chef
Theo Marchetti
Chocolatier
Maya Khan
Cake Designer
Oliver Reed
Sourcing & Quality