A Conservation with Tracey Pritchard and Alex O'Shea, owners of Flour Mill

I feel so lucky to live in a community where the businesses are owned primarily by women. It has been so expansive and inspiring for my own entrepreneurial journey to see multiple thriving small businesses that are founded, owned and run by women. One of the most incredible things about this is seeing so many of these business owners embracing collaboration over competition, lifting each other up, celebrating each others wins and supporting each other through the inevitable falls. The mother - daughter duo (who I am lucky enough to call friends) behind The Flour Mill in St.Mary's, Ontario definitely set the standard we should all be following when it comes to teamwork, collaboration, leadership and remembering to have fun along the way.

Tracey Pritchard and Alex O'Shea are not only the best hosts but two of the most warm, welcoming people I have ever met.  They have captured a feeling of home and comfort inside their beautiful storefront in St.Mary's (and soon to be Stratford, Ontario) and in their immaculate stay experiences in the beautiful and historic building at 6 Water Street S in St.Mary's. Whether you are shopping, eating or staying with them a sense of quiet luxury will come over you and you will feel instantly welcomed and taken care of. It's really something special and something I hope you all get the chance to experience. I sat down with Tracey Pritchard and Alex O'Shea a few weeks ago to chat food, restoration projects, and business. I hope you enjoy our conversation and feel inspired along the way! 

xo Kiersten  

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Hi Alex and Tracey, thank you so much for taking the time to chat with me today, I know you are both especially busy right now getting the shop ready for the Holidays and with the opening of Flour Mill’s Outpost coming soon in Stratford. To begin, I am hoping you can tell our readers a little bit about yourselves, maybe paint us a picture of the day in the life. 

Alex: I’ll start, I’m Alex, Tracey’s daughter and co-founder of the Flour Mill. I am a Toronto native and moved to Stratford with my husband and our two dogs ten years ago. We left the city for more space- to grow together both professionally and personally. When I first moved to Stratford, I was still consulting in Toronto and wasn’t sure what exactly I would do here but I knew it would be in food. I really immersed myself in the culinary community working at a variety of places and getting to know everyone. Within two years, I started a cold pressed juice company and have been my own employer ever since. My “day in the life” might seem a bit unruly when said out loud but with young kids, many pets and two businesses it’s just the reality of the moment. Days start very early and involve family meals, drop-offs, pick-ups, emails, ordering, opening and working the shop, meeting with clients, managing social media, wrangling our 11 month old and bedtime routines.  Generally, we don’t over complicate the day and do what needs to happen and try to enjoy it but my non-negotiables include: Crawford street skincare toner & beauty balm, cuddles with the kids, quality coffee with steamed milk, many tall mason jars of water accompanied by tinctures and vitamins, shop visits, chats with mum, no emails left unanswered or laundry in the dryer. 

 

Tracey: I am the mother of the mother daughter team that created the Flour Mill food shop. I bought 6 water St S in St Mary's in 2019 and have spent the last few years renovating and restoring it. I live and work here, so Flour Mill truly has become my life. I'm a very early riser. After walking my dogs along the river, I head to the shop. I love to be the first one in - going through the fridges, writing lists, making my first glorious cup of coffee and drinking it in peace before the day shifts into high gear.

 

 

You both have worked in food/hospitality for so long. How did you get into the food and service industry? 


Alex: My first job was a dishwasher, I may have been a bit too young but much preferred it to babysitting. Over the years I have worked in every corner of hospitality and have had the privilege of working alongside and learning from very talented chefs, food stylists and dietitians. I have a masters in food and nutrition and though I always saw myself working in a hospital setting, I learned very quickly it wasn’t the environment for me - seriously lacking in hospitality, good food and style. 


Tracey: My background is 100% food and hospitality. Catering, food writing, restaurants, incentives and events. I've really done it all. 

 

What inspired you to start the Flour Mill? 


Tracey: After leaving Toronto and settling in Stratford, Alex and I began hatching a plan to start a business together. We were both doing it and we were in the same town so it just seemed natural to do it together. We both feel strongly about food, it's origin and sustainability and Alex brought to the table not only her vast hospitality experience, but her science and nutrition background and cold pressed juice business. 


This building is just incredible. After you found this stunning space how did your idea for The Flour Mill evolve? 


Tracey: We discovered at our first visit to the building that it was once part of an old flour mill. The mill itself was in the back of the building (now a parking lot) and the building we now occupy was shops, packaging and offices for the mill. I fell in love with the building and it's history and decided I had to have it. We called it The Flour Mill from that day forward.


Alex: The building is a giant 1860’s limestone beauty that is now so comfortable and cared for which is exactly what we want our clients to feel. We are a hospitality brand and we wanted our focus to be on quality prepared foods, groceries, retail and entertaining. 


Tracey: I wanted to restore this gorgeous building and to bring people to St Marys- to Eat, Shop and Stay and every business that leases a space here at 6 water st S encourages this 

 

 

You really do feel taken care of when you come in here. I imagine this was a big project to take on and you’ve done everything so carefully and thoughtfully. A true restoration project. What has been the most challenging parts of restoring the building and your own journey into business ownership? 


Tracey: The sheer size of the building was daunting and not at all what I was looking for. And then there was the financing. I had never owned a commercial building before and had no idea how it all works - nothing like residential it turns out. It's a part of the process that I often refer to as "ignorance was bliss". Financing this project has been by far the biggest hurdle


Alex: I will add, business ownership is not for the faint of heart but it is highly rewarding. Opening a shop in a new community has its challenges and educating people on your products/practices can be exhausting and it can be difficult at times to be kind to yourself when mistakes are made and keeping to your vision with all of the outside noise.            

 

 

              


The Flour Mill feels like a lifestyle people can feel a part of and participate in when they shop and stay with you and it feels so authentically you. What does slow living mean to you? And/or what feelings do you hope the Flour Mill evokes within people?


Alex: To me, slow living means enjoying time spent around the table and inviting others into the process. Knowing beauty and elegance does not need to be extravagant or fancy. 


You’re both always so effortlessly chic- even when covered in flour- can you describe your personal styles and how they have evolved over time? 


Alex: Comfort, movement, flexibility. We are always on our feet and yes, likely have a food stain of sorts on our clothes but we still try to present ourselves professionally. For me that means quality materials (linen and cotton please), good tailoring and a pair of sneakers. As I age and take on the many roles of adulthood I want to feel comfortable and confident. I am thrilled to be in an era of dressing for myself. 


Tracey: Yes, as Alex says, comfort and flexibility first. I spend a lot of the day in the kitchen so anything I wear can't be too precious but I still need to visit clients and say hello to guests - so even if covered in flour I want to look presentable!

 

 

Seeing the two of you do this together is really special and you can really feel the love you both have not only for the Flour Mill but each other. What’s been the best part about working together as a mother and daughter team? 


Alex: Our partnership works because the foundation is so strong. We are honest with each other and no matter how the day starts we know a laugh will be shared by the end. For as long as I can remember I have been standing beside my mum in the kitchen, we know how the other one moves, our flow is very smooth and can step in and out of roles interchangeably. 


Tracey: I couldn't and wouldn't do this with anyone else. Being in a partnership can be hard and I have the perfect partner in Flour Mill. Our skills complement each other and not that we always agree, there is a guarantee that we still love and respect each other at the end of the day.

 

 

I am so excited that you’re opening a second location just down the street from Ånde! What can people expect from this location? 

Alex: We are also very excited for this Outpost (and our neighbours). The shop will have Flour Mill favourites: sandwiches, salads, quiche, loaves, galettes, coffee, smoothies, wine, cheese, dips, crackers etc. All of the essentials. 

Flour Mill has created such a loyal following with people driving from other towns and cities just to experience a little piece of what you’re doing - not to mention you now have a TV show, Comfort Kitchen. What do you think it is that continues to attract people and draw them into what you’re doing? 


Alex: Honestly, I am not really sure, it feels surreal when some people tell us the journey they took to get to the shop.  We are beyond grateful to everyone who makes the effort to visit us from near or far. We do put a concerted effort into hospitality and we want everyone who walks through our doors to feel cared for. We take time to get to know our clients, learn their preferences, and share bites about ourselves. We form relationships and have been able to expand our community/ network because of this. 

Tracey: I agree, I think people love the brand and the personal touches and family involvement.

 

 

What advice, if any, do you have for anyone who has an idea brewing in their mind or a vision for a business or creative endeavour but doesn’t quite know how or where to start? 

Alex: Know your strengths, know your product and find quality people to help you fill in any weaknesses. Talk to the town or city officials your business will be in and see if there are any grants or community supports to help you launch. Connecting with other business owners and learning from them can save you time and effort - don’t be afraid to ask for help. And if you are on the fence… just go for it! 

Tracey: You must have a real passion for it and know that as exciting as it feels in the beginning, there will be challenges.


Thank you so much for talking with me, it has been such a pleasure. Before we go, can you let us know what your favourite item is in the Flour Mill? A must try when we come in? 


Alex: Green smoothie, frittata slice and a butter tart 


Tracey: The scones and pot pies...all of them!

 

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You can find The Flour Mill at 6 Water Street S in St. Mary's, ON and soon at the Flour Mill Outpost at 2 Ontario St in Stratford. 

You can also find them online at https://theflourmill.ca/  and follow along on socials @the_flour_mill

 

In photos 1-4 Alex wears the Boatneck Longsleeve in White Thermal from Carleen with the Turin Pants from Rita Row and Tracey wears the Ole Shirt from Baserange paired with the Party Pants from A Bronze Age 

 

In photos 5 & 6 Alex wears the Cashmere Blend High Neck Knit from Mijeong Park and Tracey wears the Lattice Pullover from Wol Hide

 


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