Hi, I’m Savana

I’m the pastry chef and owner behind Flour & Fleur, a small-batch pastry business based in Indianapolis.

My love for pastry took me all the way to Melbourne, Australia, where I earned my Certificate III in Patisserie, and later into professional pastry kitchens in Savannah, Georgia. After returning home to Indianapolis and becoming a mom, I created Flour & Fleur as a way to bring together the parts of pastry I love most: thoughtful technique, beautiful design, and flavors that feel a little unexpected.

For now, you’ll find me mostly working with macarons, from classic individual treats to my signature tiered macaron cakes. Each order is made from scratch and designed with its occasion in mind, often taking inspiration from a color palette, invitation, season, or favorite flavor.

But Flour & Fleur was always meant to leave a little room to grow. The name is a nod to both sides of what I love: flour for the pastry and baking still to come, and fleur for the delicate, botanical, and artful details that inspire my work.

As Flour & Fleur grows, I hope the pastry case grows with it, bringing more of the French and European-inspired pastries I fell in love with during my training into the mix.

For now, it starts with macarons. But this is only the beginning.