The Flour Shop represents over a decade of culinary experience and careful planning to create a unique atmosphere and premium quality baked goods. We combine the leading gastronomic minds in the Lehigh Valley with the best organic and locally grown ingredients to craft hearty artisan breads and delectable pastries.

Our owner and executive baker, Michael Corrigan, began his career by attending the prestigious Culinary Institute of America in Hyde Park, New York, graduating in 1997. Since completing his degree, Michael has returned to the Institute several times to hone his specialty in handcrafted artisan breads, working directly with some of the countries highest-level master bakers. He arrived in the Lehigh Valley in 1999 to help open up and act as chef de cuisine for Starfish Brasserie in downtown Bethlehem. At Starfish, he was quickly recognized as one of the premier up-and-coming culinary talents in the Lehigh Valley, including being invited to cook at the esteemed James Beard Foundation in New York City. After leaving Starfish in 2002, Michael accepted a position at the Striped Bass in Philadelphia working directly with the much-lauded Chef Terence Feury. In 2004, Michael once again set his sights on the Lehigh Valley when he opened and served as the executive chef for Madison´s on Main in Emmaus, Pa, earning high praise in publications, including Lehigh Valley Magazine and Lehigh Valley Style. From 2006 until opening The Flour Shop in late 2007, he was the executive chef at the Glasbern Inn in Fogelsville, Pa., where he again received kudos for his culinary creations, including a feature article in Morning Call in February 2007.

Our head pastry chef, Brian Murphy, has a long history of creating delectable pastries and ornate, custom cakes. After teaming up with Michael at the Starfish Brasserie, Brian became a pastry chef at the Farmhouse in Emmaus, PA. Here, he specialized in crafting pastries using seasonal, local ingredients and elegant wedding cakes using traditional French methods. He later moved on to launching his own bakery, Crust in Schnecksville, PA, which he managed and co-owned. Here he honed his skills at creating pastries and artisan breads completely from scratch. Most recently before coming to the Flour Shop, Brian had been baking at Granny Schmidt´s Bakery, where he further refined his abilities of making breads and breakfast pastries.