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Flourist

@flourist

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Flour Mill + Bakery
Sun-Wed | 7:00am-6:00pm
Thurs-Sat | 7:00am-8:00pm
Fresh Flour • Recipes • Classes
3433 Commercial Street
Vancouver, B.C.📍

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BUTTER TART BAR SEASON 👌🏻.

Comment "tart" for the recipe ~ this bar is a classic 💛🍁. Find them in our pastry case until the new year, or make them at home ✅. #heyflourist #recipes taken in Flourist by @flourist

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345

a day ago

Pumpkin Coffee Cake sounds about right? Comment "save", we'll send you the recipe 🍁👌🏻. We mixed both Sifted and Whole Grain Red Fife flours for this one ~ it was delicious 👌🏻🤩. #heyflourist #pumpkin #cake taken in Flourist by @flourist

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5 days ago

Just a few things we've been working on 🍞🙏🏻. Which would you choose? 🥯 #heyflourist taken in Flourist by @flourist

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5 days ago

For peak squash season ✅🍁🍃
Comment "save" to get the recipe for this Chickpea + Butternut Squash Salad 💛. #heyflourist #drygoods taken in Flourist by @flourist

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9 days ago

POV: You visit our Commercial Street Mill + Bakery for the first time and you see our flour in the fridge. #heyflourist by @flourist

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15 days ago

Golden Beet + Farro Salad - new recipe is in the caption ✅.

I always wanted to have a great recipe for those beautiful golden beets I see everywhere, so I finally took some home and made one 🤗. I think you'll really like it, and so will your friends and family! The recipe is now posted up @flourist - or comment SAVE to get the link sent to your DM's ✨🙏🏻.

~ Golden Beet + Farro Salad ~
1.5 cups dry @flourist Farro {or any dry whole grain farro!} 10 Medjool dates, pitted, halved and chopped (about 3/4 cup) 1 bunch Italian parsley, leaves only, minced  200g feta cheese, crumbled 1 cup whole almonds, chopped and dry-toasted
1 lb small to medium golden beets

Dressing:  1 tsp toasted fennel seeds 1 tsp toasted cumin seeds 1/2 cup olive oil 1/2 cup white wine vinegar 1 minced shallot 2–2.5 tsp salt 1 tbsp coconut sugar

Directions:
Start by cooking the Farro according to package directions. Fill a large pot with cold water (about 3-4 litres) and add the dry Farro. Bring the water to a boil with the lid on, then turn the heat down to medium to maintain a gentle rolling boil. Cook for 50–60 minutes, until the Farro is tender. Drain, rinse, and set aside to cool.

While the Farro cooks, prepare the rest of the ingredients.

Heat a cast iron pan over high heat to toast the seeds. Add the cumin and fennel seeds for the dressing and toast for 1–2 minutes, stirring to prevent burning. Transfer the seeds to a plate and allow to cool. Using the still-hot pan, add the chopped almonds to the dry pan. Toast over medium heat for 5–7 minutes, again stirring to prevent burning. Once toasted, transfer the almonds to a plate or bowl and set aside to cool fully.

Comment SAVE to get the full recipe and directions sent your way! #farro #fall heyflourist by @flourist

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25 days ago

POV: You're at Flourist's sourdough class in the space you usually eat brunch in 🍪🥐☕️.

We've had the privilege of passing on our professional knowledge to hundreds of you through the last 7 years and we love hosting you to talk all things sourdough bread! 🍞🥹

We're always adding new class dates, check out our class link online to book your spot in one of our upcoming classes! ➡️A night at the bakery learning all things dough, fermentation, Canadian grains, and freshly milled flour 👌🏻🍞. #heyflourist taken in Flourist by @flourist

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a month ago

Today's final fold ✅

Settle in to watch the daily task of the final fold on tomorrow's loaves 🍞.

It's the ultimate team effort 💛🥹🌞🍞. #heyflourist #sourdough by @flourist

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2 months ago

Mascarpone Peach Pie is so good you'll make it every summer {while you can!}. Also equally delicious with nectarines! Ingredients are below, comment PEACH to get the recipe sent to your DM's 🍑🍑🍑. ⁠
⁠
Mascarpone Peach Pie:⁠
2 lbs peaches (approx. 8 medium peaches), ripe and cut into 1/4 inch slices⁠
1/3 cup (67g) sugar ⁠
1 recipe for Sifted Spelt Pastry Dough {you can also use your favourite pie dough}⁠
2 tbsp honey⁠
⁠
Mascarpone Cream:⁠
6 egg yolks⁠
1 cup (200g) sugar⁠
1 1/4 cup (16oz) mascarpone cheese⁠
2 cups (500ml) heavy cream⁠
3 tbsp honey⁠
⁠
For the full recipe, head to our link in bio or comment PEACH 🥰. ⁠#heyflourist #pie⁠ taken in Flourist by @flourist

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2 months ago

POV: You're our sourdough starter, Lucille 🤭. She's the chicest 🍞🥰. #heyflourist #sourdough taken in Flourist by @flourist

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2 months ago

An instant classic - Basque Cheesecake with Blueberry Compote 💛. Comment 'cake' to get the full recipe sent your way, then send to a dessert loving pal 🫐✨🌞.

Basque Cheesecake w/ Blueberry Compote:
2lb cream cheese, room temperature
1C (200g) sugar
6 eggs
2C (500 ml) heavy cream
1 tsp salt
1 tsp vanilla
⅓ cup (50g) Flourist Sifted Red Fife Flour

Preheat oven to 400°F. Line a 10” springform pan by cutting 2 large rectangle sheets of parchment paper and crisscrossing them. Fit them into the pan using pleats and creases while ensuring that the parchment paper comes up at least 2” above the sides of the pan as the cheesecake will rise while baking. The pleats will help to create a dramatic and unsmooth edge on the finished cheesecake. Place the prepared spring form pan on a rimmed baking sheet and make sure that the racks in the oven are placed so that the parchment paper edges won’t come into contact with them during baking.

Make sure that cream cheese and eggs are at room temperature before beginning. In the bowl of a standing mixer or with handheld beaters, beat cream cheese until smooth. Add sugar and continue beating on medium-low until very smooth, scrape the bottom of the bowl with a rubber spatula and continue beating for 30 seconds more.

Increase speed to medium and add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl with a rubber spatula. Reduce speed to low and add heavy cream, salt and vanilla, beating for 1 minute.

Turn off the mixer and use a fine mesh sieve to sift the Flourist sifted red fife flour evenly over the batter. Beat on low until just incorporated, about 20 seconds. Scrape down sides of the bowl and continue beating for about 1 minute until batter is silky smooth and homogeneous.

Pour batter into the prepared pan. Bake cheesecake for approximately 60 minutes until the top is deeply golden brown and jiggly in the center (it will firm up as it cools).

Let cool completely before un-molding from the springform pan, it will collapse as it cools down. Carefully peel away the parchment paper before slicing and serving with Blueberry compote {get the compote recipe sent!}.
#recipes by @flourist

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2 months ago

Just kinda 💛💛💛.
What did we miss? 🤭 #heyflourist taken in Flourist by @flourist

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2 months ago