Flour & Chocolate carves a niche at Morningside
Lachlan Scott learnt his pastry tricks of the trade from an old German baker he worked with during his days at Jupiters Casino. Since then, Lachlan has been the head chef at New Farm’s Jocelyn’s Provisions, before shifting to Brew Bakers at Albion to re-hone his bread-making skills.
After a lot of thought and time spent planning and refining, Lachlan and wife Kylie have finally opened the doors of artisan bakery Flour & Chocolate at Morningside. Keeping to tradition and committed to doing things the proper way, they’re using locally sourced ingredients, organic flour, free-range eggs and couverture chocolate in their decadent creations.
Croissants are made from scratch each morning, and cupcakes too, with three types of 100% organic sourdough and a rustic Italian ciabatta also highlights on an ever-growing menu.
Also stocking pastries, biscuits and preserves, this new treat of a business is very family orientated, with Lachlan’s dad making the display cabinet and electrician brother also helping to fit-out the shop. Flour & Chocolate is open from 6:30 am each day, provided the breads are behaving themselves.
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