Hannah Magraw
V
ases and large paintings of yellow sunflowers invite Charlotteans into the family-owned Sunflour Baking Company, the sunniest place in the Elizabeth neighborhood. In 2014, Jack and Umarin Parrish bought Sunflour from its founder, Debbie Bartok, expanding the business’s success with the 2016 opening of their Dilworth location. Umarin, a professional pastry chef, has experience in kitchens around the world, while Jack has the financial background needed to run the business. The two “share a love of baking, a passion for excellent service and a keen interest in contributing to the local community.” Sunflour is Charlotte’s original exhibition bakery, allowing people to step up to the glass wall of the kitchen and watch the preparation. The employees make everything from scratch each day, and as Front of House Manager Mary Bohlen says, since “everything is homemade, it tastes so much better.” Parrish’s favorite item is a Southern classic, a breakfast combination of bacon, egg and cheddar cheese on a cheddar biscuit. He says, “It’s the ultimate Saturday morning breakfast. Bohlen’s favorite comes from
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the opposite end of the spectrum. She loves the vegan chocolate chip cookie because “it’s chewier” than normal cookies. She even breaks down the myth that vegan items aren’t as good as traditional ones, saying that at Sunflour, one “cannot tell at all that they’re vegan.” The baking company also pours the highest quality organic coffee from Durham-based Counter Culture Coffee. All of the coffee beans are single-origin and roasted the same day that they’re delivered. The shop offers a large variety of delicious items: everything from organic teas to red velvet coffee cake, fresh soups and flakey croissants. Sunflour is involved in the community. Parrish is proud that “everything is made fresh where possible from local ingredients” because, as Bohlen states, “we definitely feel the need to support other local businesses.” The baking company boosts the North Carolina economy and keeps money local. Moreover, Parrish says that vendors in the area are simply “better” and allow him to provide “higher quality products.” At the end of each day, Sunflour does even more to support the community by donating all unsold food to
the Salvation Army. Bohlen explains that “it’s just very important to Jack” because “he’s a very nice soul,” and Parrish himself says that he does it because “charity is important.” He wants his business “to support the community in all three hundred and sixty degrees,” and it certainly does from stimulating the local economy to feeding Charlotte’s hungry. The baking company supports the area in yet another way, exhibiting the work of local artists. Parrish started selling Charlotteans’ art “on the rail,” a long shelf with the display rotating monthly, “to keep the place fresh and new.” Sunflour promotes the artwork on social media accounts and hosts receptions for the artists. Being promoted on the rail has become so popular that the wait list is over a year long. Parrish is confident in the artists and says, “You never know what you’re going to find, but you know you’re going to love it.” The scent of freshly baked items and the beautiful art create a warm environment at Sunflour. Parrish has made the store “a sanctuary” and “the kind of place where you feel comfortable.” The lime walls, chalk menus
Roars & Whispers
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