Flour Station

Artisan sourdough and levain breads, cakes and pastries, hand-made using traditional techniques, free from artificial additives. The breads are produced using a long fermentation process, where the natural doughs are left to develop for up to 24 hours, ensuring the best possible flavour, texture and shelf-life.

The Flour Station was founded in 2004, having begun life in the kitchen of Jamie Oliver’s Fifteen restaurant. The company’s products won three Gold Star awards at the 2009 Great Taste Awards.