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Sunflour Canelé
Story
Sunflour Canelé is a charming small-batch patisserie nestled in the heart of Byron Bay, dedicated to the art of crafting traditional canelés in an array of delightful flavours.
At Sunflour, every product is lovingly made on-site, with a commitment to seasonal creativity. We embrace the vibrant produce of each season, allowing you to indulge in the bright flavours of summer berries and citrus, while savouring the cozy warmth of autumn apples, pears, and rhubarb in winter.
Rooted in our community, we prioritise sourcing ingredients locally. Our fruits and vegetables are harvested from the flourishing farms of Byron Shire, rich rum from the renowned Winding Road Distillery, and beeswax sourced from Two Busy Bees, a beloved local honey producer in Teven. We use premium Maleny milk from Queensland and gluten-free flour made right here in Australia, ensuring every bite supports our local economy and environment.
Values
At Sunflour, we’re all about quality, using only the best natural ingredients. From free-range eggs to locally sourced dairy, we thoughtfully choose our suppliers at every step.
Our Canelés are crafted without any additives, preservatives, or gelatine. Each one is individually inspected to ensure it meets our high standards.
This dedication allows us to deliver consistent excellence in every Canelé for all of our customers.
Daniel
Daniel began his pastry career at Bon Soirée in London before perfecting his craft at acclaimed restaurants across Europe, including Noma in Copenhagen. After five years at esteemed local establishments in Australia, he is now excited to introduce the authentic Canelé to Byron Bay. Join us at Sunflour Canelé for a seasonal indulgence that captures the essence of Byron Bay, opening December 2024.