By Alesha Capone
Baking is a sweet treat for Point Cook couple Sarah Ward and Daniel Campbell.
The pair both work full-time, but also run a small business called Fistful of Flour.
“Daniel is a qualified baker and I have a passion for baking. We really enjoy baking for others and from there the plan grew,” Ms Ward said.
“Fistful of Flour is about good-quality home-baked sweets which are all baked from scratch.
“We do have a strong focus on creating sweets that people love and sometimes don’t see every day, like our loved Key lime pie or our famous Sm’Oreo Tart, but we also do the classics like lemon tart.”
The pair began selling their tarts, cookies and doughnuts at markets in Williamstown and Altona Meadows about 12 months ago, but the markets have been placed on hold due to COVID-19.
Before the pandemic lockdown, they also supplied Point Cook café Bean Smuggler with treats to sell.
Mr Campbell said that the pandemic has impacted upon the business, but that he and Ms Ward “are making the best of this challenging situation”.
“As markets are not running, we cannot set up our little site and see all our regular customers and meet new people,” he said.
“We have done a couple of weekend delivery options and pick-up options but with no shopfront this can be a challenge.
“However, if you jump on to our Facebook you can request orders and during COVID we have done special weekends which allows the community to get their Fistful of Flour fix.“
Details: facebook.com/FistfulofFlour/, or @fistfulofflour on Instagram.
