Flour Power Confectionery

Specialties

Flour Power Confectionery specializes in custom designed wedding, groom’s, shower, birthday and 3D cakes. All of our cakes are 6 layers per tier, almost in the style of a doberge but with fillings that often contain fresh fruit and always unique flavors.

We love a challenge. Send us your invitation or ideas for a fun design and we can run with it, making a one of a kind creative masterpiece that is sure to be the talk of your event.

We are open by appointment Mon-​Fri and from 10am-​4pm on Saturdays for cake pick ups only. We take orders by phone or via email. Please know that we are usually booked about 2 – 3 weeks out for tiered cakes, intricate designs and 3D work so call ahead.

Brides should visit our website and email us so we can see if we have availability on your date. We will return your email and ask for pics of cakes you like so we can guesstimate a price for you. Certain times of the year book up 1 year in advance so contact us early to set up consultations.

History

Established in 1998.

Doyle DeForest started his culinary career in 1987 working at Windsor Court Hotel where he honed his baking skills alongside then executive pastry chef Shane Gorringe. He would later move with Gorringe to help open Zoe’s Bakery in Covington.

In 1998, after settling in Chalmette, just 8 miles outside of the French Quarter, he decided to open Flour Power Confectionery. Initially FPC was a wholesale operation, providing desserts to catering operations, hotels, coffee shops and retail stores. But phone calls were coming in from the general public wanting a «Doyle» cake. So, in 2000, the operation was expanded to include a small commercial storefront.

FPC continued to grow, so much so that a 4000 sq foot location was purchased in 2002 and a café was added with fresh soups and salads. And along came Katrina, which wiped out the area and the business.

Now Doyle has focused on the creative side of his craft, creating sculptured cakes. Small specialty cakes are also available. See website

Meet the Manager

Diane R.

Manager

Diane came to Flour Power in June of 2004. She had just finished culinary school at Delgado and was looking for a job, as so many recent graduates do. The difference with Diane, however, is that she had both a bachelors and masters in marine biology! Upon getting to know her, Diane revealed that she had always wanted to do pastries but her parents pushed her to get her degree in another area where she could make more money. Once she got married andsettled down in New Orleans (she is from Ohio), she decided that she should pursue her passion and we could not be happier to have her as part of our team. She shares our mantra in that we believe money doesn’t make you happy. Rather, doing what you enjoy leads to happiness and if you make a bit of money along the way, all the better. She has become an amazing, creative, talented part of FPC and we would not be the same operation without her.