Craft Bakers and Sourdough Experts

Product List 2016

About usThe Flour Station story started in 2002, in the kitchen of Jamie Oliver’s award- winning Fifteen restaurant.

In 2004, dedicated to raising standards of baking and bringing our hand crafted artisan breads to a wider audience, we launched The Flour Station at London’s iconic Borough Market. Over the years we have developed an award-winning range of breads and pastries inspired by

traditional methods and classic flavours. All of our products are made by hand, using truly authentic baking methods and high quality, natural ingredients.

Our speciality is sourdough – our dough is fermented for up to 24 hours before being baked resulting in bread with an incredible depth of flavour and a wonderful texture. We believe the best bread is worth waiting for.

Sourdoughs

Borough BrownA gentle brown sourdough with soaked wheat, for a

little extra bite. Its distinctive shape is the result of the

bannetone (basket) it’s baked in.

London WhiteWith its robust crust and light, soft crumb, this heritage

loaf makes the very best sandwiches. Available as a

bloomer or a farmhouse tin.

Borough SeededA light brown loaf with a mellow sourdough tanginess,

studded with six super seeds for one of the tastiest

crusts in the capital.

Borough WhiteA soft, airy crumb meets a chewy, blistered crust,

for a perfectly balanced sourdough that works with

everything.

Borough Sandwich TinThe best of both worlds, these Borough breads have

the texture of our bloomers and the consistency of

our tins.

Craft bread, shaped by hand and baked by experts. Our bread is full of character, but completely free from preservatives, artificial colours and flavourings.

Sourdough is our passion. Using natural, wild yeasts to leaven our bread results in a characteristic tangy, complex flavour and robust texture – a world away from bland mass-produced loaves. There are sourdoughs (or ‘Levain’) to suit every

palate, from the mildest flavour to the seriously sour. Long, slow fermentation processes gives the natural enzymes up to 24 hours to develop, with environment, time and temperature all contributing to the end result.

We closely monitor our dough from start to finish, like protective parents, to make sure each loaf comes out beautfully – in short, it’s very well-bred bread.

London White

Olive Levain 100% Rye

Walnut Levain WholemealWheatgerm Levain Country Levain Battersea Rye Levain

Focaccia Pugliese

Fruit Bread

Borough Seeded Light Rye and Caraway Borough Brown Borough White

Baguette Tortano Ciabatta

Sourdough Flavour Scale

3 = Strong

2 = Medium

1 = Mild

London WholemealA rich, tasty and truly local loaf, using wholegrain flour

milled just 10 miles from the bakery. Available as a

bloomer or farmhouse tin.

When we say daily bread, we mean it. Our team bakes and delivers every single day, week and month of the year, as well as all the important high days and holidays.

We’re always developing new recipes, so if there’s something you’re looking for that isn’t on this list, just ask. We might even be working on it already.

TortanoA souvenir from our Italian beginnings, this moist, airy

crown is made with freshly baked potatoes and honey

for an amazing depth of flavour.

Rosemary TortanoOur famous Tortano in a tear and share version.

With deliciously fragrant, freshly picked rosemary

running through the dough.

Light Rye and CarawayA lighter rye with a caraway twist. The blend of rye

and wheat flours with the distinctive hit of anise make

this versatile loaf a restaurant favourite.

Fruit BreadPacked with currants, sultanas and apricots, this dark,

sweet and squidgy bread makes the perfect teatime

companion.

Spelt SultanaThe characteristic nuttiness of spelt, sweetened by

plump raisins and sultanas, for a Levain that works

just as well at breakfast as it does on the tea table.

Country LevainOur most unadulterated sourdough is rtrong, tangy

and complex, . Made with wheat, wholemeal and rye

flour, this is a true bread–lover’s loaf.

Mixed Olive LevainA moist, crusty sourdough, generously stuffed with

black and green olives resulting in a subtle saltiness

to this stunning savoury loaf.

Wheatgerm LevainMade with our 60-year-old starter, nutritious wheat

germ, malt extract and rye flour, this distinctive Levain

has a sweet, nutty flavour with a slightly sour note.

Walnut LevainOur bakers roast the walnuts before adding them to

the dough, releasing their natural oils and giving this

Levain its gorgeous aroma.

Hazelnut Sultana LevainA beautifully fragrant Levain, loaded with hazelnuts

and juicy sultanas, aromatic hand-picked rosemary

and a touch of spelt.

Multigrain Our mix of wheat, rye, barley, flax, oats, sesame seeds

and sunflower seeds, gives this bread superb taste

and texture. Available as a stick, tin or bloomer.

100% SpeltDistinctively nutty with a naturally low gluten content

and a high nutritional value, this ancient grain makes

a thoroughly modern loaf.

100% Rye PumpernickelOur dense, dark pumpernickel is made the traditional

way, with 100% rye flour, potatoes and sweet molasses.

A true slice of Scandinavia.

Battersea Rye LevainA darkly delicious long-fermentation Levain made

with 90% rye flour and 10% wheat flour, for a local spin

on Scandi noir.

There is a whole world of artisan bread to try. Amongst our repertoire are Italian Biga starters, which give a distinctively moist and open crumb; and Poolish starters which make for chewy, crusty baguettes. There are loaves enriched with eggs and butter, or filled with wholegrains.

FocacciaMade with our Biga starter, this beautiful, springy

bread is dressed with plenty of extra virgin olive oil

and infused with the flavours of Italy.

BriocheFree-range eggs, the finest French butter and a long,

slow fermentation make a bread that is soft, light and

richly comforting. Available in small or large sizes,

and as an open tin or closed tin loaf.

We love experimenting with international recipes and new ingredients, to bring something a little different to the table.

Soda BreadMade the traditional Irish way with plenty of buttermilk

to keep the dough moist and crumbly. Finished with a

generous sprinkling of oats.

CiabattaWe ferment our Biga starter for at least 18 hours to

create an open airy crumb and a deep flavour – for the

best panini this side of Liguria.

Artisanal BaguetteA classic French baguette made with white flour from

a mill near Paris.

Sourdough BaguetteA sourdough spin on a classic baguette, crusty on

the outside with a moist, tangy crumb. Fantastic for

sandwiches, soup and croutons.

MaslinA medieval marriage of wholemeal, wheat, barley and

rye flours, this historical loaf derives its name from

the middle English word for mixture – ‘mastlyoun’.

DyettAn original Tudor recipe, using a white and wholemeal

base spiked with fresh sage and fennel seeds. Rustic,

fragrant and delicious.

PuglieseA light, airy loaf from southern Italy, with a touch of

semolina for a deeper flavour and a wonderful golden

crust.

Sea Salt Focaccia Baps A beautiful, springy bread infused with the flavours of

Italy, our focaccia baps are dressed in olive oil and a

generous pinch of sea salt.

Panini These rustic Italian rolls are part-baked, so you can

finish them off in the panini press for the very freshest

toastie. Available plain or seeded.

Bagels Boiled then baked, our spin on the iconic East London

bagel comes in two different sizes; available as plain,

cinnamon and raisin, multiseed, poppy or sesame

seed.

Maltagliata RollsTaken from the Italian for ‘badly cut’, we prefer to think

of these handmade baps as a rustic, artisan roll. They

are lightly baked to be finished off in the oven.

Brioche Burger Buns These are the real deal: decadent all-butter brioche

buns with an egg glaze, made over two days to allow

that rich flavour to develop.

Demi Brioche Bun Made with whipping cream, these egg-glazed buns

have a rich, buttery flavour and are beautifully moist,

can be topped with sesame and/or poppy seeds.

Cholla Sesame Rolls A mini version of our classic Cholla loaf, enriched to

give a soft texture and a slightly sweet flavour. Topped

with sesame seeds.

Floured Burger Baps A simple, soft white bun made with free range eggs,

available plain or seeded.

Potato Burger Bun The fresh mashed potato in this bun gives a complex

flavour, and a texture sturdy enough to hold the juiciest

of meats. These are available plain, or topped with

sesame and/or poppy seeds.

Gluten-Free Burger BunsA brioche-style bun, glazed and topped with sesame

seeds, our gluten-free burger bun was the gold winner

at The World Bread Awards 2015.

Baps for Burgers and Sandwiches Making the perfect burger or sandwich is an art form, and a good quality bun can be just as crucial as the filling.

We’ve developed a range of delicious artisan baps, enriched with eggs, cream and other special extras, salted, seeded or plain, to suit any occasion.

Fine Dining Rolls We have a wide selection of small rolls ideal to serve

before and during dinner, as accompaniments to

soups and salads, or for making mini sandwiches. This

includes sourdough varieties, different shapes and a

range of toppings to make for an enticing display.

Gluten-Free Dinner RollsElegant gluten-free banqueting rolls, perfect for a

bread basket at a dinner table, or to complement

soups and salads.

Round Baps Ideal for sandwiches, our range of baps includes

brown, granary, granary with mixed seeds, granary

with sunflower seeds, poppy and rye.

Bloomer RollsOur award-winning London Bloomer is also available

in a roll, with the same characteristic chewy crust and

light, soft crumb. Try our multigrain, onion or caraway

versions too.

Ciabatta Baps Our signature Ciabatta with an open airy crumb

and a deep flavour, our baps are available in long or

square shapes.

Tortano Roll We’ve taken our famous honey and potato dough

and turned it into smaller Tortano rolls, which work

perfectly with cured meats or roasted veg.

Morning Goodsand Pastries Our luscious pastries are all made using the finest French butter from Normandy, cut and shaped with cool hands and a light touch. As with our bread, we bake every pastry in the early hours of the morning, to minimise the delay between them leaving the oven and arriving on your counter – or your plate.

Eccles CakesOur northern star, the Eccles cake is made with flaky

puff pastry and filled with currants, candied fruit, sugar,

spices and a splash of brandy and sherry.

Almond CroissantNever knowingly underfilled, our almond croissants

are stuffed with rich Frangipane paste and topped

with a flurry of flaked almonds.

Pain Au ChocolatA handsome slab of delicate all-butter pastry, these

sweet viennoiserie rolls are filled with the very finest

Belgian dark chocolate.

Fruit DanishA rich, buttery round of our best puff pastry, with fresh

plums, apricots or pears piled high and proudly resting

on a bed of Crème Pâtissière.

CroissantFlaky and rich with butter, just the way they should be.

The dough is rolled by hand and curled in a traditional

crescent, ready to spring into shape in the oven.

Pecan and Cinnamon SwirlPastry swirls layered with aromatic Pecan nuts, with an

intoxicating scent and a refined caramel sweetness

these pastries are worth waking up for.

Pain Aux RaisinsHand rolled, expertly swirled, these breakfast classics

are generously filled with plump raisins and a touch

of Crème Pâtissière.

Chelsea BunsA delicious bun with a distinguished 300-year history,

Chelsea buns are made with Lescure butter and

plenty of plump currants and a hint of spice.

Sticky Blueberry BunsWith a nod to the Nordic, our Sticky Blueberry Buns

are made with a hint of cardamom and orange peel,

and finished with a vivid sprinkling of pistachio nuts.

Chocolate TwistWe don’t skimp on the real Belgian chocolate chips in

these deliciously rich and flaky pastries, a decadent

addition to any table.

Apple and Raisin LatticeThese intricately latticed pastries are filled with a

classic British filling of Bramley apples and plump,

juicy raisins.

Luxury DanishWe like to get creative with the flavour pairings in

these stylish mini pastries. Decorated with delicate

fruit and nut toppings, they’re almost too pretty to eat.

PalmiersHand rolled pastry curlicues that are crisp and flaky yet

buttery too, these sweet treats make a lovely addition

to afternoon tea.   

Sweet MuffinsMade completely from scratch using our favourite

fresh ingredients, our light, squidgy muffins come in

four different varieties.

English MuffinsMade with an enriched bread dough and carefully

griddled by hand, our cushiony English muffins are

the toast of the breakfast table.

Apple TurnoverA classic cake shop favourite – crisp, flaky puff pastry

with a generous Bramley apple filling for a taste rich

in nostalgia.

Bakewell TrayThere’s no denying the simple beauty of a Bakewell.

Ours is a crisp pastry case, filled with raspberry jam,

frangipane sponge and topped with flaked almonds.

Pecan TartletteThis sweet shortcrust pastry case filled with deliciously

sticky, caramelised pecan nuts is our take on a real

American hero.

Pink Ripple MeringuesOur luxury meringues are made with free range

eggs, slow-baked for the perfect chewy centre. A

ripple of natural colour makes them a gorgeous

centrepiece.

Bakewell TartletteButtery pastry, raspberry jam, luscious frangipane

and a sprinkling of almonds, our spin on the great

British Bakewell does the job very well indeed.

Millionaire ShortbreadThe perfect slab of buttery shortbread, gooey, golden

caramel and a generous layer of milk chocolate. As

rich as the name suggests.

Brownie TrayThree different types of chocolate go into making our

champion brownie traybake, with a perfect balance

of crispy, chewy and gooey.

Chocolate and Hazelnut TraybakeCrisp Chocolate base topped with salted brownie

and finished with toasted hazelnuts. A serious slice

of decadence.

Savouries and CakesWe knew you were coming so we baked a cake… or 20. Seeing you from elevenses to afternoon tea and beyond, our range of expertly crafted sweet and savoury treats will satisfy every craving.

MadeleinesProust’s favourite, and one of ours too, these delicate

shell-shaped mini sponge cakes are perfect in their

simplicity.

Oval CakesOur elegantly simple sponges. Choose from zingy

lemon drizzle with a pistachio topping or decadent

chocolate chip with caramelised nuts.

BiscottiTwice-baked biscuits with pistachios and cranber-

ries. Characteristically crunchy, they’re begging to be

soaked in coffee – or to be truly Italian, Vin Santo.

Classic BiscuitsOur take on the biscuit hall of fame, each one just

perfect for dunking in your cup of tea. Choose from

the classics or new ones as we dream them up.

Apricot Sponge CakeBaby sponge cakes made with rich ground almonds

and stuffed with juicy apricots. Perfect with a cup of

tea, or served warm with custard.

Granola BarsMaking a healthy and nutritious option taste like a

treat, our honey-rich snack bars are filled with oats,

dried fruit, coconut and seeds.

CookiesOur range of deliciously soft chewy cookies covers

all the classics and is available in different sizes. We

don’t compromise on the quality of the ingredients –

or the chocolate chunks.

Tin CakesUsing simple, classic flavours like dark chocolate,

lemon and banana, our range of tin cakes is always

expanding to keep teatime on its toes.

SconesHowever you say it, we pronounce the scone a true

British icon. Ours are handmade using the very best

butter, available plain or stuffed with fruit.

Chèvre and Leek MuffinsFilled with fresh leek and soft, tangy goat’s cheese,

these moist, spongey muffins are an intriguing,

savoury spin on the traditional treat.

Gluten-Free Tin LoavesFantastic for finger sandwiches, our white, seeded

and imitation rye tin loaves were awarded gold at

The World Bread Awards 2015.

Gluten-Free Small LoavesSmall, rustic loaves to give a bread-lover their own

supply, these gluten-free beauties are available in

white, seeded and even imitation rye.

CrackersOur buttermilk pastry crackers work with almost every

topping, dangerously moreish, available plain or

topped with mixed seeds.

Jalapeño Cornbread Chopped jalapeño chillies lends a fiery kick to our

cheesy cornbread muffins. Moist, sweet, savoury and

spicy all at once.

Red Pepper and Feta MuffinsThe sweetness of roasted peppers against the gentle

saltiness of Feta cheese, creates the perfect balance

of flavour in these savoury muffins.

Cheese Straws Made with our signature hand rolled flaky pastry,

mountains of cheddar cheese and a touch of black

pepper.

Gluten–Free RangeWe don’t think gluten intolerance should mean an end to tasty, artisan bread; so we’re delighted to have developed

an award-winning range of delicious gluten-free loaves and rolls. Free-from but flavour-filled.

Gluten-Free Burger BunsA brioche-style bun, glazed and topped with sesame

seeds, our gluten-free burger bun was the gold winner

at The World Bread Awards 2015.

Gluten-Free Dinner RollsElegant gluten-free banqueting rolls, perfect for a

bread basket at a dinner table, or to complement

soups and salads.

VALENT I NES

Valentine’s browniesOur perfectly gooey, chewy chocolate brownies are

given a romantic makeover – heart-shaped and

topped with a burst of freeze-dried raspberries.

Pink iced shortbread heartsDouble-iced in white and pink, our classic shortbread

hearts are beautiful, buttery and just as sweet as the

season demands.

Chocolate and hazelnut heartsA shortbread biscuit base topped with chocolate and

hazelnut, these nutty hearts make lovely gifts or a

fetching addition to the tea table.

Mini chocolate heartsSmall but perfectly formed, these little biscuits are

flavoured with rich dark chocolate and finished with

a dusting of raspberry powder.

Orange, passionfruit and lime cakesGorgeously moist and zesty, our vibrant Valentine’s

mini cakes are topped with icing and a sprinkle of

freeze-dried raspberry pieces.

Valentine’s pastriesGlossy, flaky puff pastry hearts, topped with fresh

strawberry halves for a touch of added romance.

EASTER

Hot cross bunsOur hot cross buns are a real spring highlight. Glossy

brown, lightly spiced and stuffed with currants, nothing

beats them toasted with a generous amount of butter.

Simnel cakesRich fruitcake topped with caramelised marzipan, the

simnel cake is an underrated British classic. Our mini,

flower-sprigged versions are perfect for an Easter tea

party.

Easter cookiesOur egg-shaped cookies make an appearance

every Easter – topped with white chocolate and a

sprinkle of pistachio and raspberry pieces, or iced up

in sprightly yellow and white.

Gifts and Seasonal Products Great, artisan baking is for life, not just for Christmas – but seasonal feasting is our chance to really show off. From the perfect mince pie and the definitive Hot Cross Bun to new innovations fresh from the bakery, we come bearing gifts to mark every occasion.

CH R I ST MAS

PanettoneLovingly made and beautifully packaged, our Perbellini

Panettone is a Christmas miracle all the way from Italy.

Made with natural yeast, pure butter, free range eggs

and no artificial additives, colourings or preservatives.

Rich and perfumy with a fluffy interior – it’s here for a

good time – not a long time.

Mince piesChristmas treats with rich, all-butter shortcrust pastry,

filled with juicy spiced currants. Ours are humble

pies; no fancy flourishes or gimmicks, just a generous

helping of tradition.

Christmas biscuitsOur elegantly iced selection includes warmly spiced

gingerbread stars, iced gingerbread angels or buttery

shortbread snowflakes. Have yourself a merry little

biscuit – or hang them from the tree.

StollenOur traditional German fruit cake is light, flaky and

moist, with a seam of marzipan running throughout.

Topped with flaked almonds and an icing sugar

snowfall, it’s one of our seasonal stars.

Order Samples Our Markets

We would love you to try our delicious sourdoughs, speciality breads, pastries and cakes. To request a sample simply drop us a line at info@theflourstation.com or call us on 020 8457 2098.

Alternatively pop down and see us at one of our many markets in London, if you let us know you’re coming we can prepare samples especially for you.

Borough SE1 1TLEaling W13 9HHKing’s Cross N1 9APParliament Hill NW5 1RNQueen’s Park NW6 6RRSouthbank SE1 8XXTottenham Green N15 4RYWimbledon SW19 8

*Check for market changes/updates before your visit.

For more details and the latest news follow us on social media, or have a look at our website: www.theflourstation.com

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Borough

Southbank

Wimbledon

King’s CrossWed – Fri

Sunday

Saturday

Sunday

Saturday

Saturday

Fri – Sun

Thur – Sat

Parliament Hill

Tottenham Green

Queens Park

Ealing

© The Flour Station 2016