Paul Emersons Fantastic Flapjack Facilities
Paul Emersons bakes them the old fashioned way, batch by batch. Come by for a stack that tastes like someone cared.
What we're baking today
- Buttermilktangy, fluffy, the classic
- Chocolate chipdark chocolate in every bite
- Blueberryfresh when they're in season
- Cinnamonsweet spice swirled through
- Savory herbthyme, cheddar, crispy edges
The crew behind the griddle
Five people who show up early and know your order.
01
Bano
Gets the griddle ready before dawn and keeps the rhythm all morning long.
02
Charlotte
Mixes every batch of batter by hand and never cuts a corner.
02
03
Nibbles
Pours, flips, plates. The steadiest hand on the line.
03
04
Pineapple
The one who remembers how you like yours and has it ready when you walk in.
04
05
Sophie
Wraps them warm and sends you out the door with a smile.
05
The Paul Emersons way
We've been making flapjacks the same way for years now: real butter, good oats, nothing fancy. Our crew is small enough that we remember your name and what you order. Every batch gets the same care because we're not trying to be everywhere, just good at this one thing.
Ready for a proper flapjack
Tell us what you need and Paul Emersons will have it waiting for you.