A GIFT TO SAVOUR

A sweet celebration with Sunflour Canelé - curated in honour of Mother’s Day.

To mark Mother’s Day weekend, we welcomed our community into the Byron Bay boutique for a curated in-store moment with local pastry artisans, Sunflour Canelé. A celebration of the women we love - and a sweet excuse to treat ourselves - the boutique was filled with the scent of freshly baked canelés in flavours like Lemon Meringue, Original, and Dubai Chocolate. The atmosphere was warm and welcoming, with visitors dropping in to browse new arrivals and enjoy a quiet moment of indulgence.

TELL US A LITTLE ABOUT SUNFLOUR CANELE

I’ve loved pastry for as long as I can remember. From baking cinnamon scrolls with my mum as a child to working in some of the world’s best kitchens, I’ve been on a lifelong quest to perfect my craft. This journey brought me to the Canelé - a simple yet remarkable pastry with a caramelised exterior and a soft, custardy centre.

HOW ARE YOUR CANELES MADE?

We make our Canelés the traditional way, using milk, butter, egg yolks, sugar, flour, vanilla, and rum. The ingredients are mixed and left to infuse for at least 24 hours. Then, we line our copper moulds with a blend of beeswax and ghee before pouring in the batter. They’re baked at a high temperature to get that perfectly caramelised crust, while keeping the centre soft and custardy. We use gluten-free rice flour instead of wheat because it results in a crispier exterior and a softer interior.

WHERE DO YOUR INGREDIENTS & BAKING ELEMENTS COME FROM?

The copper Canelé moulds come directly from Bordeaux, France - the birthplace of the Canelé. We source our ingredients locally, including rich rum from the renowned Winding Road Distillery, and fresh beeswax sourced from Two Busy Bees, a beloved local honey producer in Teven. We also use premium Maleny milk from Queensland and gluten-free Organ flour made right here in Australia, ensuring every bite supports our local economy and environment. 

- Dan, founder of Sunflour Canelé

LOOKS FOR THE WEEKEND

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