The Flour Station story started in 2002 in the kitchen of the award-winning Fifteen restaurant in London. In 2004, dedicated to bringing new standards of baking to London and wider availability of their handmade artisan breads, they launched The Flour Station.
Over the years they have developed a range of award-winning breads and pastries, inspired by traditional techniques and classic flavours. All of their products are hand-made using truly authentic baking methods and they use top-quality, natural ingredients. The dough spends up to 24 hours fermenting and developing before being baked, resulting in bread with improved depth of flavour and a wonderful texture.