Recent social media posts
10/09/2026
Back baking tomorrow, Friday from 6:30 ☀️
Lots of of cardamom buns & Portuguese tarts all 3 days 🙏
Rhubarb-strawberry turnovers. Flaky yoghurt-based puff pastry, rhubarb 🍓 filling, a little vanilla custard to break the tartness
Milk-chocolate digestive biscuits. This week's bakers choice of 3am snack (at least one baker's)
Dark choc-sour cherry cookies (pictured)
Twice-baked almond croissants.. with poached quince compote
Pork & sage scrolls. Brushed with hot maple syrup
Baguettes.. weekend only as always
See you tomorrow
🖤🤍♥️💚
10/09/2026
Roasted almond cream, spice-poached quince, flaked almonds.
A simple affair. Crisp. Not too sweet. Fragrant from the quince. This week, Fri & Sat 🧡
Rest of the menu out shortly..
05/09/2026
PB&J donuts
Raspberry jam, peanut butter glaze, toasted salted peanuts
And the 2nd is Laphroaig (smokey whisky) custard, milk chocolate glaze.
Plenty of both tomorrow.
Preorders for Father's Day (ie Sunday ie tomorrow) is open till 6pm today- bread, our staple pastries, Honey cake 🍯.
Order ahead if you're after just the staples and are risk averse. Or walk up and roll the dice. We ARE making plenty.
💛
03/09/2026
Back baking tomorrow, Friday ☀️
Father's Day specials:
🍖 Ham-cheese-spiced cranberry relish croissants (replacing the pastrami-jalapeño this week)
🍄🟫 A new mushroom pain Suisse: Roasted king browns, buttons, shiitake in flaky pastry. Shaved parmesan.
Donuts (Sat Sun)
- 🥃 Laphroaig (whiskey) custard-milk chocolate glazed. Think an alcohol-laced edition of a Boston cream donut
- 🥜 Peanut butter & jelly: Raspberry jam, peanut butter glazed
🍯 The Honey cake.. by the slice at the counter. Or larger slabs can be preordered (our website)
🍳 The chorizo-egg JB returns.. the first time this year. With the addition of a herby, garlic bread crumb.
Father's Day preorders open till 3pm Saturday 🕒
See you tomorrow
🖤🤍❤️💚
02/09/2026
So... our honey cake CAN be pre-ordered for this Father's day weekend. Link in our bio.
As is usual, our staple bread & pastries can also be preordered. And you'd be wise to do so cos things get pretty...spirited Father's Day weekend 🌚
There WILL be a separate line for preorders on Sunday
The honey cake is burnt honey sponge layered with whipped dulce de leche-sour cream & toasted walnuts.
Little cake, serves 5 ($46)
Large cake, serves 8 ($69)
And if you're after a massive one (pictured), DM us but we'll need a days notice 🍯 (The one pictured would feed roughly 40)
Rest of the week's menu out in a bit 👀
29/08/2026
Pampushky
Pillowy Ukranian garlic bread. Pull-apart.. or as a customer said more poetically, each bun hugging the next 💙💛 Confit garlic & 🤏 smoked paprika in the dough. Brushed with garlic oil, parsley, sea salt
Lots tomorrow, Sunday so they shouldn't disappear too soon.
28/08/2026
A new iteration of our turnovers- poached pear & salted ginger butterscotch. In flaky puff pastry w some raw sugar for some sparkle. A little sticky, a little crunchy, plenty juicy. From 6:30 both Sat Sun
Baguettes from 8
Pampushky from 7
Most other things including the Lime & passionfruit melting moments 6:30
See you tomorrow ☀️
27/08/2026
Back open from 6:30 tomorrow
Melting moments.. first time on the menu! 🍋🟩 shortbreads sandwiching a passionfruit buttercream. Sharp!
The 🍐 turnovers: flaky puff pastry filled with poached pear & ginger caramel
Tebirkes (a pastry from Denmark) after very long.. this edition filled with the traditional almond remonce + a not-so-traditional layer of sour cherries. Poppy seed-coated of course
Pampushky too after so long. Ukranian garlic bread- confit garlic, smoked paprika, parsley
Chicken & potato curry puffs.. plenty. You can have them baked/unbaked.
Chocolate babka scrolls over the weekend.
See you tomorrow
🖤🤍❤️💚
27/08/2026
Chocotorta
Traditionally made in Argentina with Chocolina biscuits, we've made our biscuits w darker chocolate. Soaked in coffee & coffee liqueur & layered with salted dulce de leche-cream cheese.
This week, Fri, Sat, Sun. By the slice or larger slabs
21/08/2026
A new 🍄 danish. Flaky pastry, porcini bechamel, roasted king browns, enoki & button. Pecorino shavings.
(& a good background tune 🎶 which makes things at least 10% more delicious)
Lots both Sat & Sun.
20/08/2026
Back open 6:30 tomorrow, Friday.
🫒 Olive tree is back in biznes. Olive sours over the weekend.
🍄 A new savoury danish.. Porcini bechamel, roasted mushrooms, pecorino shavings, chives
☕ Hazelnut praline scrolls, coffee glaze.
🍯Honey cake: 6 layers of burnt honey sponge layered with salted dulce de leche-sour cream & walnuts. Slices at the counter OR you can order a small cake or large (DM)/email
Small cake $44 (feeds 5)
Large cake $66 (feeds 7)
🍒 Choux buns over the weekend.. sour cherry compote & a very smooth almond praline mousseline
See you tomorrow
🖤🤍❤️💚
14/08/2026
Jenn's winter greens & parmesan pie.
Leeks, kale, spinach, broccoli in a brie bechamel. Buttery mashed potato on top with enough parmesan that you know about it.
Both Saturday & Sunday from 7
13/08/2026
Back baking tomorrow, Fri.. and open from 6:30.
The French onion soup danish.. cheese bechamel, roasted onion, thyme glaze. On a raft of flaky pastry
A vegetarian pie this week.. winter greens (spinach, leek, kale, broccoli & peas) in a creamy parmesan bechamel. Mashed potato on top 🌿🫛🧀🥔
The morning buns.. blood orange zest through the dough, Earl Grey sugar swirled through & a post-bake piping of blood orange curd
The shortbreads this week: black sesame 🖤
Olive sours and baguettes over the weekend
Delizia al limone also over the weekend.. and plenty! 🍋
See you tomorrow
🤍🖤❤️💚
07/08/2026
A little BTS on the pastrami, jalapeno, 🧀 croissant.. that's quietly become a menu staple over the last 2-3 years. The cheese is maasdam (similar to emmental) but stays soft & oozy longer.
Someone asked me (very nicely!) last week why there were brief windows of time when there were none left.. as in why couldn't we just bake 20 trays at once if we knew they were popular.
So the first tray is usually out at 6:25 just before we open... and every subsequent tray is carefully timed. We bake them one tray at a time (as with most other things) and as last minute as possible.. so they get to you hot 🔥.. (to the best of our ability!) They take 2ish hours to proof & 20mins to bake. So essentially, all the bakers at any given moment are multitasking to a crazy degree. Pulling out pastries from the oven, finishing them (piping/glazing/filling/etc), checking the proofer, laying out the next round to proof, trying to time when the NEXT tray comes out perfectly depending on how busy the day is.. and also thinking 2-3 hours ahead. So at 6:30 we're anticipating what will be happening at 10am.. which isn't necessarily predictable. It's a whole dance 🌚
All of this to say, lots of pastrami tomorrow .. and longganisa too! 💛
📽️ Luisa Brimble
06/08/2026
Back open tomorrow ☀️
The Esterhazy is a Hungarian hazelnut torte. Hazelnut dacquoise layered with hazelnut custard buttercream & a little dark choc mousse. Available by the slice OR as slabs. A slab would feed 5 ($48). Can also do larger ones on request.
The turnovers: flaky puff pastry filled with green apple, miso caramel & crème fraîche.
Kumquat brioche: fluffy citrus brioche filled with vanilla custard & kumquat marmalade
A new JB: charred broccolini, house XO, confit garlic cream
The Longganisa croissant.. well familiar by now.. plenty & all days 🌚
See you tomorrow
🖤🤍❤️💚
Address
16 Princes Street, Turramurra
Sydney, NSW
2074
To get to the bakery and cafe on Princes Street in Sydney, you can take public transport by getting off at the Princes St train station or taking a bus that stops along Princes St. Alternatively, if driving, you can park at the nearby parking garage on Murray St and walk to the bakery and cafe.
Opening Hours
| Friday |
6:30am - 3pm |
| Saturday |
6:30am - 3pm |
| Sunday |
6:30am - 3pm |
Alerts
Be the first to know and let us send you an email when Flour Shop on Princes St posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
What people say
Flour Shop on Princes St is a hidden gem in Turramurra that offers an exceptional bakery and cafe experience. The owners, Anu and Laura, are passionate about creating a community hub where people can come together over delicious food and coffee. Their dedication to quality is evident in everything they do, from the crusty bread to the flaky croissants, all of which are baked on-site in small batches.
The atmosphere at Flour Shop is warm and welcoming, making it the perfect spot to catch up with friends or meet new ones. The community dinners hosted twice a month are a must-try for anyone looking for an unforgettable dining experience. With six-course degustation menus, guests can indulge in a variety of flavors and textures that will leave their taste buds dancing.
Overall, Flour Shop on Princes St is a must-visit for anyone who loves good food and great company. Anu and Laura's commitment to quality and community make this bakery and cafe stand out from the rest. So head down to Princes Street today and treat yourself to some of the best baked goods Sydney has to offer!
