About Us

These days, everyone is in such a hurry.  Hurry to get the kids off to school.  Hurry to get to work.  Hurry to grab a quick something or other for lunch.  Hurry to get from work to school and/or after school functions.  Hurry to get the kids ready for bed.  Hurry, hurry, hurry.

In all the hustle and bustle of daily life, we have forgotten about the single, most important time of the day when the entire family can get together at one table…supper!  Here in the South, supper is a time to reflect on the day’s activities, plan ahead, or just plain gossip.  At Flour Child, we understand how difficult it is to get the family around the table, not to mention that it’s next to impossible to prepare a wholesome meal for the ones you love AND have time to enjoy it.  In comes the Flour Child Fine Foods Market.

Chef Amanda Horton premised Flour Child Fine Foods on a single concept - simple, honest food prepared with fresh, local and seasonal ingredients.  She began her quest with the purchase of 112 Pine Street and transformed the old, downtown Texarkana deli into a commercial kitchen with an upstairs private dining venue.  While never setting out to become a caterer, it was only a matter of time before the smells, sights and tastes of her food spread like wildfire throughout the four states area.  She found herself routinely catering for the Trammel Crow Family and Crow Collection of Asian Art Museum, E-Z Mart Corporation, and even a few Hollywood celebs.  Yet she never lost sight of the fact that local, good-hearted companies, charities and individuals put her on the map.

Chef Amanda freely admits that catering was a means to the end result of opening her grab-and-go market at 3415 Texas Boulevard.  Through catering, she was able to display her passion, creativity, and background in food science to a large number of clients and customers in the four states area.  And the comment she hears repeated the most..."your food is simple goodness.”

The Flour Child Fine Foods Market will offer “simple goodness” to families on a daily basis.  The market will sell premade casserole-type dishes (no canned ingredients here!), weekly dinners for two, and an assortment of dry market goods made locally at Flour Child’s downtown kitchen and imported from across the country. 

So, stop asking “What’s for dinner?” and head to Flour Child Fine Foods Market for some simple goodness! 

Have questions? E-mail us at chef@flourchildfinefoods.com.