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I don’t really like sweet desserts, especially very sweet ones. The Flour is the right amount of sweet for me. We went for afternoon tea, and I liked it enough to go back. It’s a small place with wooden tables, and they’re great for photos. The window seats are the best, and any photo there ends up looking like it was taken in Korea.
The Flour is at 199 Victoria Street, West Melbourne, just across the road from Queen Victoria Market. It started in 2017 as a home-based business before the shopfront opened, with pastry chef April Yoonhee Bae.
It’s only open Thursday to Sunday. The City of Melbourne listing shows Thursday and Friday 10am to 4pm, Saturday and Sunday 10am to 5pm, and closed Monday to Wednesday. Check before you go.
What We Ordered
We ordered most of what they were pushing that day. The cakes, dacquoise and madeleines are the main things there, and all of them were good. Three of us was the right amount. If there are four of you, I’d order everything.
Pistachio raspberry choux with yuja chantilly
This surprised me. The yuja cream (it’s a Korean citrus) was so sour I screwed up my face. I couldn’t stop eating it, because I love sour and sweet together.
Strawberry cake
My highest praise for a dessert, the Chinese way: it isn’t sweet. It was light and fresh, and not at all heavy. Five stars.
Dacquoise
We got the matcha and the passionfruit. I like the matcha better, because it’s not very sweet and goes well with the slightly sweet shell. Five stars for the matcha one. The passionfruit was sweeter but not sickly.
I also tried the hojicha dacquoise. I love the matcha one, but this one was even better. The hojicha flavour is strong, and in the middle there’s a chocolate-style ganache with a tiny hint of whisky. It’s sweet but not heavy. I love the texture too: a crisp, chewy outside and a soft, sticky middle. It’s listed as a hojicha ganache with rye whiskey, so I’m not sure about the chocolate, but that’s what it tasted like to me.
Coffee sour
A really good special. The first sip is a sour, juicy sweetness, a bit like blood orange, and then the bitter coffee comes after. It’s more sour and sweet than bitter, so if you like strong, bitter coffee it might not be for you. It’s also a good appetite starter. Five stars.
The winter signatures
In winter, they have the blood orange tart had a really crisp sablé crust. Inside there’s a gentle flower and herb flavour, almond cream and a blood orange blossom custard. It all balances well, with the bright citrus against the nutty richness.
Worth It?
Yes. Not too sweet, plenty of choice, and I’d order a coffee sour again.
If you like cakes, we also wrote about Saison, Melbourne’s most beautiful cakes. There are more ideas on our things to do with kids page, and here are the Victorian school holiday dates for 2026 if you’re planning ahead.
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