A popular area baker is planning to open a shop in New Canaan.
Inside 53 East Ave., future home of Flour Water Salt Bread. Credit: Michael Dinan
The New Canaan Building Department on Tuesday received an application for a sign at 53 East Ave. for “Flour Water Salt Bread,” records show.
Launched by Robert VanKeuren in Darien seven years ago, Flour Water Salt Bread (here on Instagram) makes a sourdough loaf among other types of bread, baguettes, a brioche loaf and pastries such as croissants, cakes, cookies and bomboloni.
“Super excited to be coming to New Canaan!” the business posted this month on Facebook. “We are considering a home baking section .. pie crusts, pastry creams, chocolate callets, curds etc etc for all those things you would make if you had all the time and none of the commitments or obligations.”
According to the sign application, the New Canaan location—formerly Teriyaki East, and New Canaan Pizza for decades before that—will be a take-out bakery with all baking done off site.
“All of our sourdough bread with the exception of our brioche is dairy free and vegan,” according to the company website. “Although most of our pastry contains dairy, we do have a couple of vegan options available, and we are continuously testing and developing new products to provide delicious products that anyone can enjoy.”
It isn’t clear just when the New Canaan shop is expected to open. The business could not immediately be reached for comment.
VanKeuren himself started his baking business in 2012 with a wood fired oven in Lombardi’s Trattoria in Georgetown.
“He had spent the previous couple weeks in India on a yoga retreat which enlightened him to a truth that would change the entire dynamic of his life, he had a passion for food, and he needed to center his life around this passion,” according to the Flour Water Salt Bread website.
In 2017 he moved to the GreyBarns Inn in Norwalk, and in 2018 opened his first shop in Darien. There’s also a Cos Cob location inside Fjord Fish Market.