Sunflour started as a dream… and somehow became a business.
Daniel Grigoriou has been pastry obsessed since his first cinnamon scroll as a child.
The original plan was a croissant shop (of course).
But after discovering canelés - crispy caramelised on the outside, custardy spongey in the middle, and wildly underrated - everything changed.
There are plenty of croissant places out there, but hardly anyone was giving canelés the love they deserve.
So Sunflour Canelé was born. And yes, we’re very serious about them!
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