Our Story
ABOUT THE FLOUR HOUSE
The Flour House is not like any other bakery, because we mill our own grain, sourced from local Victorian farms, to provide the best quality and most nutritious artisan bread and pastries possible.
Our farmer is Gavin Puls of Fine View Farms in the Wimmera region. Gavin has been delivering between 2 and 3 tons per month to us in Highett, the quality of his grain is second to none, and our customers are lucky to have access to this remarkable and local grain. Often Gavin's family joins him on the delivery run to help unload with our team, they are a kind hardworking Australian family, and it a real privilege to be associated with them.
It is very satisfying, to be able to offer our customers a farm to table product, and now more than ever, we should have a strong understanding of not only where our food comes from, but also the carbon miles it actually takes to get to you.
We are very proud that our Family business, can support other, regional Family businesses,
Support local Farmers, support local Businesses.
Damian and The Flour House Team.
About
DAMIAN MALONE
Damian started his cooking career right here in Melbourne, and after working in many hotels and restaurants throughout Australia, he decided to move to London to expand his love and knowledge of all things, food-related.
In London, he worked at Michelin starred restaurants, as well as holding the position of Head Chef at award-winning event companies.
London provided him many great opportunities where he would regularly cook for celebrities, and on two occasions for the Queen.
after 11 years living and working in the U.K, he decided to move back to Australia with his then young family, to write the next exciting chapter of their lives.
Damian is quite obsessed with baking and the nutritional benefits of using the “wholegrain” to the point he even spent a few weeks in San Francisco at the highly acclaimed, San Francisco Baking Institute, where he discovered how to combine modern technology with old-world recipes.
You see, most of the Bread we consume today is produced using white flour, this process removes the bran and the germ, which not only tastes great but provides the body with fibre, vitamins and minerals not found in 100% white bread.
Shortly after his return, he started working at Le Cordon Bleu where he took on the position of Basic Patisserie group leader while setting up “The Flour House”.
Damian continues to work with Le Cordon Bleu, as an industry trainer, because he loves to share his knowledge with you young, ambitious and intelligent students.
He decided to import a beautiful traditional flour mill from Austria, which sits in the middle of the bakery in Highett, milling grain sourced locally, and producing bread that not only tastes great, it's good for you.
“We need to move back to basics when it comes to bread. “House Milled, Hand Made” and more importantly, supporting local farmers.
