Report · PAS-03
Speciality report: Flour Street Bakery
Rev. A
- Subject
- Tarts & patisserie
- Prepared by
- Flour Street Bakery
- Section
- Pastries
- Status
- Verified
1.Summary
Our pastry kitchen makes a changing selection of tarts and patisserie each day, built around what's in season: rhubarb in spring, strawberries and apricots in summer, plums and blackberries in autumn. Whole tarts can be ordered for dinner parties.
2.Procedure
- 2.1Pop in from 7am, or pre-order online by 2pm for the next morning
- 2.2Everything is baked on site overnight from 4am
- 2.3Collect from the counter, with your name on the bag
- 2.4Anything left at closing goes to a local food charity
3.Findings
| # | Result | Status |
|---|---|---|
| 3.1 | Crisp, buttery pâte sucrée | Pass |
| 3.2 | Seasonal fruit from local growers | Pass |
| 3.3 | Lemon, chocolate and frangipane tarts | Pass |
| 3.4 | Individual tarts or whole for 8–10 | Pass |
| 3.5 | Gluten-free option each day | Pass |
4.Notes & limitations
- 4.1Whole tarts need 48 hours' notice
- 4.2Kept chilled; best eaten within two days
- 4.3Ask about nut-free options
Flour Street Bakery
Signed on behalf of our bakers
