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.
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.
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.
PAIN AU CHOCOLAT
PAIN AU JAMBON
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.
If you’d like to pre order you can do so via email, Instagram or the contact form on our website.
All orders must be placed by midday the day before. You can pre order earlier than this, just not later. 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.
You can pay on collection or by payment link which can be sent to you via email or text.
Pre orders are available for collection from 12:30pm.