Today we’d like to introduce you to Meredith Norris.
Hi Meredith, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
The idea for Flour to Fork was born on a trip to Ireland. My sister (Paje) and I discovered a bakery/market in Galway that we fell in love with. Over the next days we spent driving time writing a business plan and discussing what could be. Upon returning the universe spoke loud when I was laid off from my corporate tech job. The next year was spent developing the the concept into action including recruiting our baker, Jacoby. He was a former student of my sister’s program and had graduated from CIA and recently returned home to the Valley after an extended stay in Germany. So in late 2019 we launched our bakery with a series of pop-up events in another local cafe. Each weekend we sold out and we knew this little idea had legs.
202o dawned with us looking for space to open a store front with little success. Nothing felt right or made sense. Then the world changed when COVID hit. We pulled out of an opportunity for a space and continued to rely on local pop-ups to share our food and nourish our community. By summer the universe spoke again and a building we had wanted became a available and through a twist of fate it became our home on Main St. Over the next few months paint went up, equipment was bought, and we not so patiently awaited a health inspection during a global pandemic. Finally on Dec. 6th, 2020 we opened our doors. Our community showed up and we quickly realized that what we going to need more help.
Over our first 5 years we expanded our offering from classic pastries, artisan bread and coffee to include freshly made lunch sandwiches, Wednesday Pizza Nite, expanded pastry and sweet offerings, and wholesale baking for various vineyards, cafes and restraunts in the area. We also expanded our team to include several other former students from Paje’s culinary program including our next partner Tyler, a savory chef who had returned to the area after the pandemic.
Tyler joined the team in 2024 and helped us expand the lunch offering, start Saturday Brunch service, begin hosting special food events and start Friday Supper service. These additions helped propel our business into a brasserie-era in addition to our thriving bakery business. In 2025 he joined the partner team and we morified into Flour to Fork to better represent the full scope of our business and offerings.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I don’t think any small business journey is easy.
Our beginnings were plagued with doubt and road blocks. Would our small town community support a bakery? What building/space would be right? Are we crazy for starting a food business during a global pandemic? Our answers was simple, we wouldn’t know unless we tried. Then there was struggle of supply chain issues of getting our equipment in a system that was already struggling from the increased demand. We had to wait weeks for our oven and then had to have an army of people (including a local tow truck company) to get the thing off the truck and into the building through the door we had to add to the kitchen to get it in there. I have never been so panicked as I watched that oven and a lot of money “roll” into our building off that truck. Also trying to get a health inspection during a time with public health was paramount. Not only was there the normal stress of sanitation, fridge temps, and is the dishwasher washing hot enough, we also had to worry about masking policy, social distancing protocols, exposure reporting and quarantine mandates. Shewww, it was a lot.
Then came all the normal industry worries: staffing, costing, scheduling, finances, etc. That is always going to be there in an industry that operates on the razors edge. But it is also part of what makes this industry addicting.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Flour to Fork is known for it’s high quality, freshly-made croissants, bread and pastries. This is the heart of our shop and everything else we do spokes out from that. Outside our food products we pride ourselves on creating a warm and welcoming atmosphere of hospitality. We want all who enter our doors to feel welcome and nourished here.
One of the best compliments we get is when some says its the best croissant they have had since being in Paris.
Any big plans?
We are always thinking about the future. Big goals are:
– Continuing to grow our supper service to fill an under served niche in our community.
– Expand our special events offering towards more curated “experience” based dining
– Explore potential for an additional location
Contact Info:
- Website: https://www.flourtoforkva.com
- Instagram: flourtoforkva
- Facebook: https://www.facebook.com/flourandwaterco
