We’ve been excited about this bakery’s homemade ding-dongs, Pop-Tarts and snowballs for months now, even before the bakery opened. The tiny shop has earned quite a following for its use of organic staples, local ingredients and commitment to baking from scratch – Wait a minute. Yeah, yeah, that’s all good, but just try these pastries and breads. What keeps Flour’s line at the farmers’ market so impossibly long is that its baked goods are out of this world, organic ingredients or no.
The most popular item on the menu is the hippie bread, a hearth-baked boule with house-sprouted wheat, hemp, spelt, seeds and grains. Also to die for are the baguettes, multi-grain and sourdough. Easy Tiger, watch out, because you have a competitor. Plus, the breads come wrapped in brown paper held together by string, with old Kodachrome slide attached. How cute is that?
The masterminds behind the bakery are Hope Williams (who’s hands-on with the flour) and Greg Wilson (who’s hands-on with the brand).
Find Flour at the Hope Farmers’ Market on Sundays, and bite into rotating baked goods at Houndstooth Coffee and Patika Coffee.
720 Red River St.; 512-523-5687
— Megan Giller // zagat.com