Flour Shop is a small bakery in the residential part of Turramurra and open from Wednesday through to Sunday. Their menu is small, with the specials each week depending on on what’s in season, what their neighbours bring them from their gardens and what their bakers feel like making that week.

Caramel croissant ($6.50).

They are most ‘famous’ for this pastry, which is laminated pastry baked in a muffin tin that’s then flipped to reveal a hardened caramelised sugar ‘top’. This pastry had tender buttery layers and a very bold sweetness, with the overall flavour strongly recalling a kouign amann.

Coffee eclair ($9.50).

The choux was light and crunchy all around. The glaze delivered a bold, sweet coffee flavour that recalled an iced coffee, while the piped cream restrained the sweetness with a more prominent bitterness, and a thick consistency that made eating this choux surprisingly neat.

Cinnamon scroll ($6.50).

This is the best cinnamon scroll I’ve encountered in Sydney. It was buttery and moist with distinct layers within the scroll itself, just the right amount of cinnamon, and perfectly balanced sweetness with some citrus sugar delivering a gentle crunch to each bite. There was nothing to fault; I just wanted more!

Feta and honey scroll ($8.00).

The feta along with the generous black and white sesame and fennel seeds in this pastry firmly placed this as a savoury offering. The honey lingered subtly in the background, but the saltiness of the feta and the prominence of the liquorice notes of the fennel seeds were both a touch overpowering.

Black forest cake ($10.00).

We’re not usually one for slab cakes, yet this one blew us away as being easily the best of its kind we’ve eaten. The sponge used Zokoko chocolate to deliver a rich, deep chocolate flavour and was soaked generously in the brandy for a moist (but definitely not soggy) and flavourful sponge. The cherries brought the bright flavour of the fruit without the use of glace cherries.

Raspberry danish ($9.50).

The pastry here had beautifully risen layers at the base, a rare site when it comes to danishes, meaning there was not a soggy bite in sight. The pastry itself had a subtle savoury quality that balanced the sweetness of the danish well. The apple compote in the interior lent a gentle sweetness, before being topped with an eggy vanilla custard that was sufficiently thick to hold its shape, while the fresh raspberries on top offset every bite with their juicy tartness.

Hot cross bun ($4.00).

This was satisfying in every respect: the bun was tender and well-proofed, the apricot glaze was sticky sweet and sour, the number of raisins and currants was generous, and the specks of fruit peel were balanced to give that extra zesty quality now and then without overwhelming. The most surprising, though, was a very subtle hint of garam masala (or cumin and cardamom) that could be picked up in the background of every bite to give the bun a balancing savoury depth without taking away from the traditional hot cross bun flavours of nutmeg and cinnamon. This would easily be one of the best hot cross buns I’ve enjoyed.

The cinnamon scroll and black forest cake were our highlights, yet everything we tried was true to their words: “what we do, we try and do it well”.

Flour Shop is located at 16 Princes St, Turramurra NSW 2074.