Outerwear
“We started with one borrowed oven, a sack of flour, and the stubborn belief that bread tastes better when nobody’s in a hurry.”
Eight years on, we still mix every dough by hand, still proof it overnight, and still sell out by noon most days. Flour & Ember is run by the same two bakers who opened it — you’ll usually find us dusted in flour behind the counter.
— Mara & Tomás, founders & head bakers