Owners Melani Lindsey and Anthony Kober are making their mark on the Conroe restaurant scene by offering French pastries, breakfast and lunch items at their establishment, Flour-ish. The duo opened the restaurant in June 2017, and since then, the downtown business has flourished. Lindsey, who specializes in making pastries at the restaurant, said their goal is to bring the ambience of a Houston restaurant to Conroe. “We wanted this to feel like you had made it down into Houston when you order something off of our menu,” she said. “Everyone that works here just has a passion for what they do.” While Lindsey draws from decades of culinary experience, she leaves much of the culinary work to Culinary Lead Tevis Grayton. Instead, she focuses on making a daily rotation of artisan French pastries, cookies, brownies and sticky buns. The restaurant’s signature pastry, the Kouign Amann, is a housemade puff pastry that takes three days to make, she said. “I was never able to start a culinary degree and go all the way through until about three years ago,” she said. “Everything just fell into place. I jumped in, and I spent eight months getting my pastry degree. I really fell in love with that side of it.” Kober, who manages customer service at the front of the restaurant, said his goal is to create a lasting relationships with customers by creating a community atmosphere. “I grew up a pastor’s kid, so growing up around a great community like that translated for me into the restaurant world,” he said. “I want people to be comfortable, I want them to be served well, I want them to leave happier than when they came in.” The restaurant also offers delivery and catering services. In the near future, the restaurant owners hope to offer a selection of boutique wine, Kober said, adding that they are working to acquire an alcoholic beverage license. Lindsey said there are plans to host charcuterie and wine events when the restaurant begins to offer wine for sale.
Flour-ish 406 N. Thompson St.,Conroe 936-521-1007 www.flour-ish.com Hours: Mon.-Fri. 7:30 a.m.-3 p.m., closed Saturdays and Sundays