scratch + local + small batch
Sunflour is dedicating to creating fresh baked goods every day from scratch with ingredients that are organic and local whenever possible. The foundation of our menu rests in the organic flour we source from Lindley Mills in Graham, North Carolina. Our eggs and butter are from Cacklebury Farm in Concord, North Carolina. We support local Charlotte vendors for honey as well as our craft jams and jellies, and make an attempt to adapt our menu seasonally to support local produce vendors. At Sunflour, our products are real food made without artificial ingredients, hydrogenated oils, preservatives, or dough conditioners so that you can trace the food back to its basic ingredients and origins. Stop in to try something from our menu, or walk back to the hallway windows to see how our baked goods are made!
Our coffee is fairly traded, organic, and freshly roasted in Durham, North Carolina by Counter Culture Coffee. We proudly brew their seasonal single-origin beans which are derived from specific farmers with whom Counter Culture partners. Deriving beans from single sources allows Counter Culture to guarantee the utmost quality in organic coffee, to preserve the distinct flavors of coffee regions around the world, and to ensure fair wages to the partnering farmers. A staple at Sunflour is our use of Counter Culture’s Espresso Toscano beans, inspired by the classic caffe dolce or ‘sweet coffee’ tradition of Central Italy. Each shot is sweet and mild with notes of caramel, hazelnut, and rich dark chocolate. All of our espresso drinks are double shot, in one size, so as to stay true to the traditional proportions of the drink.
There’s certainly nothing quite like a fresh and flaky croissant to get your mouth watering. Those delicate French pastries are the pride and joy of the Sunflour menu, as we prepare them completely from scratch. After months of perfecting our recipe, you can rest assured that the combination of European butter and organic flour will be unlike any other croissant you have tasted. Each croissant pastry is fashioned in a three day fermentation and lamination process that gives it 27 layers of dough and butter--the only way it gets so magically flaky. Don’t believe it? Try one as a breakfast sandwich or pick up a chocolate croissant as an any-time treat to yourself. You deserve a taste of Paris every now and again.
2001 E 7th St. Charlotte, NC 28204 704.900.5268