FLOUR-ISH
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Patisserie/Cakes Locally owned and operated, we're passionate about bringing the best small-batch artisanal baking to the city we know and love.
Melani is a 2015 graduate of Auguste Escoffier Pastry School and has studied at ICE (Institute of Culinary Education, Manhattan, New York) as well as under Chef Eddy Van Damme (Houston, Texas), Chef Pascal Caffet (City Colleges of Chicago). Studied Bread with Master Bread Chefs: Jeffery Hamelman and James MacGuire. Carpigiani Gelato University May 2023
10/04/2026
Flour-ish Baby Showers…
So we did the genealogy search at the Immigration Museum in Ireland and traced our roots back to the early 1600’s. The closest we got to Ireland was Georgia (and not the European one). So I’m thinking…what if we are really…you just never know.
09/04/2026
09/04/2026
Our most dangerous flavor…
Proceed with caution, or reckless abandon as it were, but with great courage. www.flour-ish.com
The oldest fish market in Croatia. Lunch is next!
All the Butternut-y goodness in my garden is becoming Gnocchi today. Sage and brown butter gnocchi with dollops of Italian sausage. Would be better with a snowy day and raging fireplace..but this is Texas.
💛
Double Birthdays…
Double themes…
Double decker…
Flour-ish Birthdays.
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150 N Main Street (Future Location)
Conroe, TX
77301
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