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If you’re ever in Chinatown, you might come across The Flour Department, a former home-based bakery turned physical store, selling French pastries with an exciting local twist.
The story of The Flour Department began when its founder, Julie, was rejected from a local university. Despite the setback, Julie branched out to explore baking, experimenting with all sorts of different bakes. She then moved to France and graduated from a French culinary school specialising in French pastries.
The Flour Department initially started out as a home-based business in 2015 and quickly garnered massive popularity for its fusion desserts. Its success eventually led to the conception of its physical store along Upper Cross Street.
The Flour Department’s bakes operate by theme, meaning that its menu frequently rotates to introduce new and different bakes instead of having permanent menu items.
At the time of writing, The Flour Department is offering four exciting fusion bakes.
The Chilli Crab Mac & Cheese Fried Mantou (S$6) combines the local favourite fried buns with chilli crab sauce and mac & cheese with a French twist.
The Pineapple Crumble Jelly Tart (S$7), on the other hand, features a melt-in-the-mouth handmade tart crust topped with pineapple jelly, light mango mousse and glaze.
A more comforting bake would be Mum’s Homemade Rendang Chicken Pie (S$5), a crumbly local tart filled with chicken and potatoes.
Finally, the Blackforest Birthday Cake Tart (S$9 for slice, S$72 for whole) combines a dark fudge brownie, Kyoto matcha sponge, French raspberry confit and raspberry white chocolate cream.
The Flour Department’s previous bakes include the Muah Chee Paris-Brest, Ondeh Cake-In-A-Tart and Cheese Fries Choux Puff. With such interesting and creative bakes, it’s no wonder that this bakery has garnered so much success.
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