Our Story
Baked slow.
Built different.
Flour and Oak began with a simple conviction: that the best bread can't be rushed. In a town where history is baked into every brick, we chose to honor that pace — letting our sourdough ferment for 48 hours, our pastries fold with intention, and our coffee be sourced with the same care our bourbon neighbors give their barrels.
Located on East Flaget Street in the heart of Bardstown, our bakery is a gathering place for people who believe that what you eat matters. Every loaf carries the mark of hands that know the difference between fast and good.
48 Hours
Cold fermentation
for every loaf
for every loaf
Small Batch
Baked twice daily
from scratch
from scratch
