Concept - Flour Child

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OUR STAR PLAYERS

Flour Child is a fresh, innovative creation in pizza and bar culture. We've set the new standard for pizza in Australia.

The Dough: 48 Hours In The Making

HOW WE CREATE THE BEST PIZZA IN THE WORLD!

Introducing our hero product, the one and only “Di Marco Pinsa Romana Flour”.

It’s not just any pizza; it’s the best you’ll ever taste! Steeped in history but refreshingly new, this pizza hails from the heart of Rome, Italy, and it’s making a splash in Australia.

What makes our Di Marco Pinsa Romana Flour so special? It all starts with the unique flour, mixed and kneaded to perfection. After 48 hours of dough proving, we’ve created a base that’s irresistibly crunchy on the outside and delightfully soft in the middle.

But that’s not all! We top it with unique combinations using fresh, seasonal ingredients that will blow your mind!

How we create the best pizza in Australia

Experience the magic of our original “Di Marco Pinsa Romana Flour”, where the recipe is a unique blend of Soy Flour, Rice Flour, Soft Wheat Flour, and Dry Yeast.

Unmatched in Australia, our special recipe and one-of-a-kind mixing, kneading, rising, and stretching produce a remarkable pizza – crunchy on the outside (even when cold) and soft in the middle. With 80% hydration, higher than any other pizza in the world, say goodbye to bloating and hello to digestibility.

After 48 hours of resting and fermentation, along with our unique processes, you’ll wonder how you ever ate any other pizza!

Hand-stretched, never spun, our “Di Marco Pinsa Romana Flour” pizzas achieve even cooking – something others rarely do. Prepare for a truly remarkable pizza experience!

Behind every great dish is an even greater team.... Meet the creative minds and passionate hands that bring Flour Child to life.

Meet Simon

Simon Kouba, the creative force behind Flour Child St Kilda, introduced this vibrant pizzeria and cocktail bar as his first venue under the Flour Child brand. With deep roots in the hospitality industry, Simon has successfully combined his passion for exceptional food and unique experiences, making Flour Child St Kilda a standout destination for pizza lovers and cocktail enthusiasts alike.

Building on the success of this flagship location, Simon has recently opened The Valiant, Melbourne’s newest hidden cocktail bar, and is now preparing to bring the same flair to Richmond with the upcoming launch of Flour Child Richmond. Simon’s journey is one of continuous growth and innovation, ensuring that each new venture captures the essence of his dedication to quality, creativity, and unforgettable dining experiences.

Meet Alessandro

Flour Child Executive Chef: Alessandro Bellomunno

Born in Naples, Alessandro Bellomunno began his culinary journey at ROSSOPOMODORO, where he quickly immersed himself in every aspect of the restaurant. His passion led him to Rome, where he refined his craft as a “fornaio” in a top pizzeria.

Seeking further growth, Alessandro moved to London and worked at the iconic Poissonerie de l’Avenue, advancing to Sous chef. There, he mastered French cuisine and developed essential leadership skills.

After moving to Darwin, Alessandro co-founded the city’s first Neapolitan pizzeria, gaining acclaim for their innovative dough. Eventually, he relocated to Melbourne, where he found his calling at Flour Child, embracing the art of Pinsa Romana as Executive Chef.

Meet Lachie

Hailing from the Yarra Valley, Lachie’s journey began in a butcher shop before pivoting to hospitality in 2014. Moving to Footscray, Melbourne, he started at Left Bank Melbourne as a bar back, quickly advancing to bartender within a year and a half. His passion for customer service and spirit knowledge, fueled by mentorship from Jono, led him to explore Melbourne’s vibrant hospitality scene, gaining experience from Fitzroy’s rustic pubs to Ms Collins’ late-night atmosphere.

In 2020, Lachie joined Flour Child during the pandemic, rising from supervisor to bar manager. He now spearheads Flour Child’s innovative beverage list, blending creativity and customer insights. Known for his show-style cocktails that impress without sacrificing quality, Lachie’s creations like “Let the Man Go” and “Aprithot” reflect his unique blend of humor and flair. His journey is marked by resilience and a commitment to excellence, with aspirations to grow with Flour Child and possibly expand its presence interstate.