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.
We are proud to be working with Chris Sharkey of Baliang Farm. Chris and his family are passionate farmers with a long farming background in the Bacchus Marsh area. We love nothing more than loading up our trailer and heading down to the farm to pick up our grain every month and catching up 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.
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.
I’ve worked and trained many people in my long career, but few display the dedication, commitment and level of intelligence that Pramay has given to The Flour House in the last 18 months.
Pramay was one of my star students when I was teaching at Le Cordon Bleu Melbourne.
My earliest memories of Pramay, were of a young man sitting separate to the other students, listening quietly to my demonstrations.
At the time, I was unaware of just how good this young man was going to turn out.
Pramay studied Hospitality in Mumbai, before arriving in Australia to completed his Advanced Diploma, we are very proud of his achievements and fortunate to have him as one of our key staff members.
You will often see him running our new Polin Deck oven that sits in the middle of our cafe.
Born and raised in Norwich, UK, Nick entered the world of baking at 16 and worked full time at Don Millers whilst studying his A levels and achieved Head Baker by the time he was 18.
After many years away from the industry, Nick found his way back into hospitality when he purchased a cafe in 2011. He moved to Australia with his wife Jenna in October 2016 and they settled themselves in Sandringham via Brisbane.
Nick found his way into the Flour House and after a couple of trial shifts, he was working on the dough mixing like he’d never been away.
His love and passion for baking was reignited and he foolishly(!) let on that he could pull a decent coffee so since March 2020 he has been a permanent fixture either in the bakery, at the coffee machine or somewhere in-between replying to emails.
You’ll recognise from his English accent and boyish good looks.