About Flour Baby Bakery
Flour Baby Bakery was created in June 2020 - born out of my home kitchen by me, Zoe!
As a self-taught baker, I have been baking as a hobby for as long as I can remember, learning everything I know from my mum, grandma, trial-and-error and the internet! I'd always dreamed of running my own cake business, and when lockdown hit and the world stood still, it freed something up for me creatively and I just went for it.
Over the past four years since launching Flour Baby, I have worked in bakeries and restaurants across London and as baking teacher, teaching cake, traybakes, bread, pastry and desserts at a professional level. I have recently trained at Ballymaloe Cookery School, an Irish cookery school on an organic 100 acre farm.
Nowadays I'm kept very busy with birthday and wedding cakes, running a monthly market stall. I supply cafes and restaurants with bakes, cater for events and host my own baking classes and parties.
Cake brings so much joy and I think every cake should look just as beautiful as it tastes. Every ingredient matters, so I use top quality, seasonal and locally sourced ingredients where possible. I bake in small batches and give each flavour the time and attention it deserves!
Cake brings so much joy and I think every cake should look just as beautiful as it tastes. Every ingredient matters, so I use top quality, seasonal and locally sourced ingredients where possible. I bake in small batches and give each flavour the time and attention it deserves!