ARTISAN BAKERY AND COFFEE
Flour & Feast is a small artisan bakery situated on Humber street in Hull’s old Fruit Market. We specialise in creating quality food and bread using traditional artisan methods and of course, a little help from some more modern technology too.
A DAY IN THE LIFE
Here at the bakery we like work with the flow of the day. This means we start with breakfast followed by mid morning sweet bakes and then lunch.
You won’t find sandwiches and soup at 9am and you won’t find croissants coming out of the oven at 3pm. This way of working suits our gentle “slow living” ethos and helps us plan our day.
Mornings are all about waking up gently, full of enthusiasm for the day ahead. Soft music, watching the morning sky change, the smell of coffee beans and pastry filling the air.
After the viennoiserie and cinnamon buns go into the oven we get straight on with the bread and decorating the cakes. We have coffee and discuss the day ahead. The bread starts coming out of the oven from 11:30am and as soon as it’s cool enough to cut, we start making the sandwiches. We always have at least one sandwich suitable for a vegan or vegetarian diet and depending on how busy we are more batches come out throughout the afternoon.
It’s important to us that we all take time out for a little lunch break ready to reenergise for the afternoon and after our lunch we begin prep for the next day. We talk about what went right and what went wrong, discuss how to make things better, place orders, answer messages, chat about food and throw ideas around for what we’d like to see in the bakery over the next couple of days.
During the last hour of opening we start to wind down and clean down ready to do it all again the next day.
Come, sit, linger among our many plants, read a magazine or one of our cook books, drink coffee slowly, eat pasties greedily, plan your evening meal around our bread, people watch or just do nothing. We’re waiting for you no matter what time of day you choose to visit.
OUR FOOD
Everything that is for sale in the bakery is made on the premises by us.
We bake every day, morning and afternoon. Bread, pastry, dough, pesto, jam, custard, curd, bread, kimchi, coleslaw, marshmallow fluff, soup, hummus, granola....if we're selling it, we've made it.
We have an extensive, ever changing range of sweet and savoury products including viennoiserie, sandwiches, cakes, pastries and we bake bread daily. On a weekend we like to add even more joy to your day with our doughnuts!
We’re not exclusively a vegan, gluten free or vegetarian bakery, but we include a little of all of these things in our daily production. Customers especially love our vegan cinnamon buns and doughnuts!
We use local ingredients were we can including Cherry view milk, River City Coffee and Bradshaw’s flour. We're also a part of Refill so you can fill up water bottles, cups, basically any receptacle, whenever you like.
OUR BREAD
Out of the oven
Our bread starts coming out of the oven from 11:30am starting with the baguettes followed by white loaves and seeded wholemeal.
All of our bread is made to our own unique formula, part sourdough levain and part yeasted poolish, which gives it it’s distinct taste and open crumb.
THE GEEKY BIT
We’ve had a lot of questions about bread since we’ve been open so we thought we’d provide a little info for anyone interested. A lot of people seem to be under the impression that bread is bad for you, especially white bread, this isn’t quite true.
We want everyone to know that bread is not bad for you, bad bread is bad for you.
Some of the bread mass produced in factories misses out the really important stage of fermentation. Phytic acid is found in the bran part of wheat and can cause digestive discomfort and bloating. Properly proving bread means that the natural bacteria that develops neutralises the Phytic acid, preventing the effects of it, therefore making it easier to digest.
All of the bread made at Flour & Feast is made from 4 simple ingredients. Water, flour, salt and yeast. It’s also fermented over night giving it that much needed time to break down the Phytic acid producing a bread that is easier to digest and so much more tasty than anything mass produced.
So even if you normally bloat with shop bought bread please give real bread a chance, hopefully you’ll be pleasantly surprised!
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” M. F. K. Fisher
ON THE MENU
At Flour and Feast, quality comes first and we only use the best ingredients in our baking. We don’t have a set menu as such as we like to change what we bake to reflect the seasons and to give us the opportunity to let our creative juices run free. We do however have a few staples that you’ll find on the counter every day.
ARTISAN LOAVES
BAGUETTES
COOKIES
SANDWICHES
CAKES
SAUSAGE ROLLS
CROISSANTS
PAIN AU CHOCOLAT
PAIN AU JAMBON
BROWNIES
PRE ORDERS
If you’d like to pre order you can do so via email, Instagram or the contact form on our website.
We recommend ordering by at least the day before to guarantee you get what you’d like. This gives us the opportunity to plan in advance and do extra prep if necessary.
It’s also lessens disappointment for our customers as we’re often too busy to check emails during the day. While you’re free to request something saving on the day, there’s no guarantee that we’ll get to your message in time.
You can pay on collection or by payment link which can be sent to you via email or text.
FLOUR AND FEAST CAKES
Celebrate With Us
We offer a variety of artisanal cakes baked right here in the bakery. Each one can be uniquely tailored to our customers tastes and are expertly decorated by our creative bakers.
CAKE SIZES AND LAYERS
Our cakes can be ordered in 6” diameter or 8”. These can then be made up of anywhere between 2 and 4 layers of sponge.
FLAVOUR CHOICES
SPONGE FLAVOURS
Chocolate, red velvet, vanilla, lemon/orange, carrot, hummingbird, ginger, funfetti +£2.50
BUTTERCREAM FLAVOURS
Vanilla, chocolate, malted chocolate, caramel, berry, lemon/orange, cream cheese, white chocolate, coffee, peanut butter, biscoff, elderflower, funfetti +£2.50
FILLINGS
Jam, berry compote, lemon curd, salted caramel
EXTRAS
Flowers, cake toppers, candles or fruit can all be added for an extra fee unless you are providing your own, in which case please drop them into the bakery by at least the day before collection. Thank you.
PRICES
6” Cake
Two layers £35
Three layers £45
Four layers £55
8” Cake
Two layers £50
Three layers £60
Four layers £70
HOW TO ORDER
We request at least two weeks notice for cake orders. Availability isn’t guaranteed so the earlier you book the better!
As we get busier we’re rarely able to discuss cakes during working hours in the bakery so cakes can be ordered via Instagram (DM) or by emailing us at info@flourandfeast.com
Prices will be confirmed upon booking and we also charge a 20% booking fee which will be taken off the final payment. This can be paid in cash in the bakery or we can send an online payment link via email or mobile phone. All cakes must be paid for before leaving the premises.
Collection times are between 2pm and 4pm Thursday-Sunday only.
CANCELLATION
We understand that things come up unexpectedly. Illness, financial issues, a change of heart (or you just have jomo and decide to stay in the comfort of your own home, in which case you can still have a cake to yourself 😆) and you may need to cancel your cake.
In this scenario please cancel as soon as possible and no later than two days before your collection date or you may still be charged.
A NOTE ON WEDDING CAKES
The above information on cake ordering does not include wedding cakes.
If you’d like to discuss a wedding cake please email Roxy at info@flourandfeast.com
Wedding cakes are tailored to meet our customers tastes and needs and therefore prices vary and will be discussed accordingly.
Please note that we will not be taking on tiered wedding cakes until further notice as we no longer have the space to accommodate them.
If you already have one booked it it will still go ahead and we are still taking single tier orders.
We don’t bake novelty cakes or do fondant work as we like to work in the style of our bakery which leans toward a more rustic style.