Flour & Chocolate


March 2, 2012

“A new artisan bakery provides Morningside locals with a taste of high quality traditionally-made, organic breads and tantalising pastries in a warm, friendly environment.”

Flour & Chocolate is the new business venture of husband and wife team Lachlan and Kylie Scott.

The artisan patisserie and bakery, located in the buzzy inner-city suburb of Morningside, is the realisation of a lifelong dream for qualified pastry chef/baker Lachlan and fulfils a desire for the couple to provide Brisbane locals with exceptional high-quality products made fresh on the premises.

Daily tempters include beautiful high-quality sourdough breads, decadent cakes and delectable pastries, plus a range flourless items for those seeking gluten-free treats.

With a focus on providing only the very best to customers, Flour & Chocolate’s food philosophy centres on respecting tradition and not using additives in its breads and cakes. (Says Kylie: “We like to know what we are eating and recognise that it’s important to our customers too.”) Products are made using 100 per cent organic flour from Kialla Pure Foods, free-range eggs and the owners support the community by sourcing from local suppliers.

Lachlan and Kylie love meeting and sharing their passion with their customers. They believe that exceptional customer service is vital for people to feel welcome and they enjoy sharing their love of food, encouraging plenty of tasting in the store. “It’s important that families feel welcome too,” says Kylie, of the family-orientated business. The couple have two sons, Kingston, 4 and Oliver, 2 and Lachlan’s dad built the cake cabinet with friends and family lending a hand with the store’s fit-out.

Lachlan, who hails from Pittsworth, a small country town near Toowoomba, grew up in a family who cherished the art of cooking. Some of his fondest memories are of baking with his mum and his grandmother recently passed on a family cookbook that has been in the family for generations. Inspired by his love of food Lachlan starting working at Pittsworth’s only bakery at 15. He then moved to the Gold Coast to complete his apprenticeship at Conrad Jupiters, working with world-renowned pastry chefs from France, Germany and Turkey.

Lachlan’s vast experience includes three years as head chef at Jocelyn’s Provisions. He has also worked at Brewbakers in Albion where he discovered owner Richard Cotton's passion for creating artisan bread to be very infectious!

“Our dream is to see our patisserie become a destination for people to enjoy and to share our love of good, honest food,” says Lachlan. “We want to keep on learning from our customers; we want to discover what they enjoy and to share our passion for beautiful food.”

Flour & Chocolate 4/621 Wynnum Road, Morningside Qld; (07) 3161 6246.


Check us out on facebook http://www.facebook.com/#!/pages/Flour-Chocolate/338197799553411


07 3161 6246
4/621 Wynnum Road, Morningside, 4170
Brisbane QLD
Artisan Baker Association Standards: 
ABA ProductABA Standard
Traditional White Sourdough
ART 20 - Organic Sourdough Unbleached White
8 Grain Sourdough
ART 21 - Sourdough Wholemeal OR Unbleached White
Stoneground Wholemeal Sourdough
ART 12 - Organic Sourdough Wholemeal
Light Rye Sourdough
ART 21 - Sourdough Wholemeal OR Unbleached White
Spelt Sourdough
ART 21 - Sourdough Wholemeal OR Unbleached White
Long Fermented White Breads
ART 22 - Organic Pre-Ferment Wholemeal OR Unbleached White
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