Malakai and Hannah are standing on opposite sides of a table, kneading one piece of dough together

Flour Power Delivery started as a team of two: Hannah and Malakai.

Malakai got a new job and things shifted to being a solo operation, with Malakai still lending a hand.

Before we began operations, we outlined what success meant to us:

“While we are trying to support ourselves, this endeavor is successful only when it is also in direct support of our community.

Flour Power Delivery is committed to being as accessible and low waste as possible.

These beliefs manifest in many ways: 

All products are sold on a sliding scale: some people can and should pay more, any unsold product will be donated, food restrictions are not questioned and taken very seriously, trades are accepted forms of payment, all products will be sold, even if they are “imperfect”

Our direct community support looks like:

A minimum of 10% of monthly revenue will be donated to BIPOC and/or disabled individuals or organizations run by and support BIPOC and/or disabled people who have requested funds, and receipts will be available for transparency. We wear masks and socially distance in all public spaces and will be wearing masks during every potential customer interaction.”

Then we opened for service: delivery 5 days a week to anywhere in the Twin Cities.

Our menu when we started looked like this:

menu that reads " baguette* $1-$5, olive loaf* $1-$7, pretzel $1-$10, berry good boptart(2)** $3-$5, *dairy free **dairy free upon request"
An olive loaf with a spiral score sits on a wood cutting board in the morning sun,
A pile of about 10 golden brown pretzels on a wooden cutting board, with one pretzel perfectly placed on top in the middle
A basket of 4 golden brown baguettes on a picnic table outside on a sunny summer day
A homemade version of a poptart with blue frosting on a plate and cut in half, revealing the purple berry filling.

A lot of things were added to and tweaked on the menu throughout the year.

Here are some of the highlights:

A homemade version of a poptart with light brown frosting on a white plate, is cut in half revealing the brown sugar filling.

The first thing added to the menu was

brown sugar cinnamon bop tarts,

which is Malakai’s favorite flavor.

The next addition to the menu was

feta pesto kolache.

I had experience making sweet kolache at a past job but never tried them because ricotta is not my thing. I dreamt of savory, hard cheese based kolache for many years until making my own recipe.

With my kolache, I used a tiny bit of ricotta and a lot of feta. I replaced the more traditional fruit filling with basil paste, crushed garlic, and lemon juice.

Not too long after we were open for service, frog bread was trending on twitter. We tried making some frog bread and it was amazing. People started requesting all different shapes of animals, and so soon

ANIMAL BREAD (containing no reals animals!)

was put on the menu.

a close up of an alligator face made of dough is flat on it's stomach, unbaked

a close up of an alligator face made of dough is flat on it's stomach, unbaked

A baked animal loaf in the shape of a frog. The frog has a big smile from a score in the dough and sits on a small, dark green cylinder with a white background.

A baked animal loaf in the shape of a frog. The frog has a big smile from a score in the dough and sits on a small, dark green cylinder with a white background.

A baked loaf, in the shape of a frog. The eyes are misshapen and too big and the legs are tiny, but it is an incredibly cute frog. There is a hand holding the frog over houseplants.

A baked loaf, in the shape of a frog. The eyes are misshapen and too big and the legs are tiny, but it is an incredibly cute frog. There is a hand holding the frog over houseplants.

An unbaked loaf, in the shape of a capybara in an old, red dutch oven. It's face rests on a thick rectangule made aluminum foil.

An unbaked loaf, in the shape of a capybara in an old, red dutch oven. It's face rests on a thick rectangule made aluminum foil.

A baked loaf, shaped like an octopus with big eyes sits on a brown paper bag. The legs are twirled like the octopus is in motion.

A baked loaf, shaped like an octopus with big eyes sits on a brown paper bag. The legs are twirled like the octopus is in motion.

A baked loaf, shaped like a crested gecko, sits on a clean aluminum sheet pan.

A baked loaf, shaped like a crested gecko, sits on a clean aluminum sheet pan.

A baked gluten free loaf, shaped like a catepillar on a clean alumimnum sheet tray. It has huge eyes, a small circle nose, and tiny cartoon like legs and is shaped like a wave, a catepillar in mid motion.

A baked gluten free loaf, shaped like a catepillar on a clean alumimnum sheet tray. It has huge eyes, a small circle nose, and tiny cartoon like legs and is shaped like a wave, a catepillar in mid motion.

The next things to join the menu were:

  • Oly Bollen - Dutch donut holes with apple

  • Chocolate crinkle cookie

  • Vegan "ham and havarti" croissants

  • Spelt and whole wheat sourdough

  • Vegan raspberry and pistachio croissants