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eric brooks

I grew up in a small town in Western Mass, spending my days hanging out in coffee shops in Northampton and Amherst and saving up to go out to eat as often as I could. Weekends with friends were often spent cooking. I started with a local restaurant chain where I worked with the training and development department helping to open new stores or remodel existing locations. Wanting to learn more about food and how kitchens really worked I left Mass. and attended culinary school in San Francisco.

Like many who visit the city, I quickly fell in love with the culture and amazing food scene and stayed for several years managing at several small restaurants and bakeries. I then moved to northern California where I managed an amazing bakery for 6 years before returning to Ma. Now back in Boston I couldn’t be more excited to be a part of the Flour team and the amazing environment they have worked to create.

I couldn’t be more proud or thankful for the team of drivers and receivers I get to work with, as well as the support of all of the lovely people I get to share this page with.