The bakery opened in summer and the venture was a long-held dream of its owners, Laura Gonzalez and Anu Haran. The friends met by accident seven years ago when they were sitting on a London train that stalled for two hours and ended up talking about Haran's macaron-baking failures. After running several pop-up dining events together, they reunited in Sydney to launch Flour Shop, after mastering pastry and dough-making at London bakery the Snapery and Pizza Madre in Sydney.

At Flour Shop, you'll find a menu that reflects their family histories: Gonzalez has Argentinean-Spanish heritage, while Haran has Indian roots. So that aforementioned cauliflower cheese pie is less like something you'd find in an English-style pub and more like the well-spiced wonder of aloo gobi. Haran aims for samosa-style fillings, made with the fresh bite of ginger and chilli, while Gonzalez creates empanada-esque flavours (such as ham, cheese and onion with lots of oregano).

This duo is incredibly skilled, but some of their best creations have come from screw-ups. "One week, we messed up the croissant dough," says Haran. They needed to repurpose it, so they transformed it into cinnamon scrolls and dusted on citrus sugar. "They evaporated from the counter within minutes." It's easy to understand why – the scrolls are incredible and it's almost upsetting to finish one. No wonder they outsell the plain croissants.

A zero-waste approach also led to the banana bread pudding. A "reject pile" of pastries – burnt caramel croissants, leftover bread loaves and cinnamon scrolls that are too dark or small to sell – is chopped, soaked in a fruity custard and baked with a glorious layer of caramelised bananas.

Then there are the incredibly nutty and fragrant almond croissants. Not only are they flavoured with a strong dose of almond cream and slivered almonds, they're a hiding place for the various jams that Haran and Gonzalez make from the surplus fruit in the neighbourhood. A recent glut of citrus will soon be sneaking its way into the almond croissants.

And don't forget the Jerusalem bagels, which are like bagels with focaccia aspirations. The toppings change constantly: from chorizo, cheese and egg to eggplant with "spunky" chilli jam, and a walnut and onion chutney filling oozing with goat's cheese. Again, order all of the above. You'll only be left with one question as you leave Flour Shop: how can I live closer to this bakery?