The Flour Shop Bakery

Chef Michael Corrigan began what grew to be The Flour Shop Bakery, as a stand at the Emmaus Farmers’ Market in 2004, with rustic artisanal breads, French and Danish pastries, cookies, savory pastries, salads and soups. Their precept of utilizing fresh, local ingredients from local farmers’ markets, for the farmers’ markets where they sell their products, has grown and now The Flour Shop proudly has their own mini-farm in Bethlehem with beautiful chickens, fresh heirloom vegetables and herbs.  This fresh and local bounty is used in their baked goods, soups and panini. Like their pastries, Flour Shop’s rustic, hand-formed breads are made from organic flour and most are sourdoughs, bloomed from natural yeast in the air, making them a truly local food loaded with prebiotics and flavor!