A small kitchen by the sea, with patient hands.

Ochre & Flour began in 2018 as a Tuesday-only pop-up out of a borrowed home oven. Today we run a small kitchen on the coast, where a team of three bakes everything you see from scratch using long fermentation, stone-milled grains from a single family farm, and fruit preserved from our own orchard.

We bake one collection a week. We don't keep things on a shelf. Pastries leave the kitchen on a Tuesday morning, packed in waxed paper, and arrive at your door before sundown. Custom cakes are designed in collaboration with you over a single conversation and a tasting.

We are not a factory. We will never be the cheapest. But every cake we make is the most careful version of itself.