Where are they now? Where are they now?
Charly Kennedy (OB Class of 2011) started baking from a young age before landing a job at The Hummingbird
Bakery in London, famous for its red velvet cupcakes. From there she worked in various roles in the hospitality industry across the capital for a decade, including as a pastry chef for a top restaurant, and has now moved to Bristol to launch her first solo business. Flour House opened in the building formerly home to Murrays café and deli on Park Row on Monday 19 July. It serves a wide range of botanical inspired cakes all made by Charly, alongside other sweet treats such as salted caramel ripple cookies, cookie dough brownie and an ‘unreal’ Wagon Wheel brownie.
Charly and her team.
“It’s a bit of a crazy time to be opening a new business but I also think people will be so keen to visit as many places as possible after restrictions are eased on Monday,” said the 28-year-old. “Opening my own café has been my dream since I was a little kid, ever since I forced sugar cookies, which in hindsight were probably quite disgusting, upon my family. Opening a café has been a lifelong dream of Charly’s “I think I’ll go through a lot of different emotions when we welcome our first customers through the door on
Monday. I’m beyond excited to get going.” Charly has made her café as ‘homely as possible’ with plenty
of prints, plants and bright colours adorning the walls. She has employed a team of eight people to run the business with her. Flour House is located at 10 Park Row, Bristol BS1 5LJ. (Article from Bristolpost.co.uk)
Cakes served at Flour House to start with will include a lemon drizzle sponge with elderflower frosting - with elderflowers picked at Clifton Downs by Charly - and a pistachio and cardamom sponge with rosewater frosting. Savoury dishes will include sausage rolls and frittata, in addition to sandwiches served between Monday and Thursday - including a vegan miso seitan ‘beef’ option with kimchi mayo, Asian guacamole and cucumber ribbons. On Friday and at weekends, a small selection of brunch dishes will dominate the menu, including blueberry pancakes with honeycomb and bacon butter, with everything made fresh on site by
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