VANCOUVER, BC — Flourist, a Canadian artisan flour mill and bakery, has announced Charlie-May Bingham as its new head baker.
As head baker, Bingham will focus on expanding the bakery’s collection of sweet and savory menu items. She’s been with Flourist since spring 2022.
“We are thrilled to have Charlie-May take on this position and lead our very talented team of bakers,” said Janna Bishop, co-founder of Flourist. “We have always been and always will be a vegetarian brand, and we’re excited to have a leader that really embodies that lifestyle.”
Bingham comes to Flourist from The Happy Pear in Ireland, where she opened the brand’s flagship bakery location. Under Bingham’s management, the bakery became a high-quality bakery and sought out by consumers. She pursued her passion for baking sourdough bread and plant-based cooking after moving from Canada to Ireland.
“Having the opportunity to work with different freshly milled whole grains in the bakery is what keeps me passionate about our products and drives me to develop new and unique items for our customers,” Bingham said.
In her first month leading the team, Bingham has developed a new 100% rye sourdough bread, to widen the range of grain variants grown by Canada’s grain farming community. She also created a new fudge plant-based brownie pastry that features whole grain rye flour.
“I personally love baking with rye,” Bingham said. “I think part of the reason I enjoy it so much is because of the myth that it is limiting and that it doesn’t taste good or that it yields dense, brick-like bread. It just isn’t true, so the rebel in me wants to prove otherwise, and what better way to do that than by making delicious rye-based baked goods.”