Just down the street from Baker & Spice
on Anfu Lu, Sunflour now offers similarly tantalising baked treats – breads, muffins and pastries in wicker baskets and beautiful cakes in a chiller case. Given that managing partner Jonny Zhang was previously a district manager for Wagas
, it’s no surprise that the macaroons, eclairs and tarts at Sunflour are the genuine article, not the localised approximations of Western desserts you get at chains like Croissants de France, Café 85 and Bread Talk – Sunflour’s bakers were trained in France and use European recipes and imported ingredients.
Beyond the bakery, Sunflour does great hot meals for breakfast, brunch, lunch and dinner. The organic eggs (fried or scrambled) with a choice of mushrooms, bacon, spinach, cheese or tomato with toast (35RMB) makes for a filling, tasty start especially when chased by a strong Illy coffee (20RMB/small Americano).
The decor has more than a little Wagas influence too, with clean lines, natural tones and a cosy seating area at the back with dappled grey sofas lit by a chandelier made of desk lamps. Even during soft opening, Sunflour was abuzz with an overspill of customers from Baker & Spice taking advantage of the larger space. The staff are numerous, friendly and go-out-of-their-way helpful.
Though Sunflour is a competent alternative to Baker & Spice, the latter can be confident their carrot cake is still the best. Sunflour’s carrot and walnut cake (28RMB), is a generous serving but with thin icing over a slightly dry interior, it’s no rival to the original’s perfection.