New East Side Bakeshop Coming From Chefs at Flour


By April, chef-owners of Flour Paul Minnillo and Matthew Mytro plan to open a new French bakery immediately next door to their Moreland Hills restaurant. The as yet unnamed project will take up residence in the 2,000-square-feet space to the restaurant's left.

"I'm going to stage at Bouchon Bakery in Napa, and we're going to try and translate that place here," says Mytro, referring to master chef Thomas Keller's famed bakeshops.

While still early in the planning stages, Mytro says customers can expect a quick-casual café selling coffee, sandwiches, pastries and some prepared foods. The café will be open weekdays from 6 a.m. to 6 p.m.

Look for an early spring opening.

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Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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