French technique meets Asian flavours and native Australian ingredients at The Flour. Run by two sisters, the business started with the duo supplying canelés to CBD coffee shop Brother Baba Budan in 2017.

At its hidden-in-plain-sight West Melbourne shopfront, everything is baked fresh daily. There might be pistachio-cardamom madeleines, hojicha-hazlenut financiers, dacquoise, seasonal tarts and Basque cheesecake. There’s also Geisha tiramisu made with house-baked ladyfinger sponge soaked in Finca Juan Martin Geisha coffee. But the standout is its take on a Mont Blanc, which features soufflé sponge, candied chestnuts, Valrhona white chocolate ganache and mascarpone topped with thin, noodle-like strands made from chestnut puree.

Coffee is roasted weekly in small batches and served along with other drinks including seasonal tea blends, tangerine cream matcha and sparkling cold brews.