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Meet The Team: Davide Oliviero, Pastry Chef

Meet The Team: Davide Oliviero, Pastry Chef

What is it that first attracted you to working with bread and pastry? I always loved the precision of the pastry world; my first teacher showed me the world of the Lievito Madre, the Italian levain used for Panettoni and Italian dough - it was love at first sight! Day by day I worked with dough, flour and levain, a complicated world but an immensely unique one. In London, I lived near a bakery; every night walking home after work, I smelled this incredible fragrance of fresh bread, so I decided to apply for a job there. That's where it...

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Rhubarb & Almond Frangipane Tart Recipe

Rhubarb & Almond Frangipane Tart Recipe

Makes one large tart or enough for 6-8 smaller tartletsThis recipe would suit any size of tart tin - at Flor we make individual tarts using 10cm tins.IngredientsFor the pastry: 70g white YQ flour35g wholemeal Miller's Choice35g einkorn/emmer60g cultured butter1g salt45g light brown sugar25g eggFor the frangipane: 50g wholemeal ground almond50g white ground almond100g cultured butter50g dark brown sugar50g light brown sugar90g egg1g saltYou'll also need: A bag of Flaked Almonds1kg Rhubarb Baking Process1) To make the sweet pastry, rub the butter (cold and cut into cubes) into the dry ingredients until the mixture resembles breadcrumbs. Then add the egg and bring...

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