Flour and Stone changes daily and seasonally (although they keep on some of the favourites) – cakes and slabs, gluten free cookies, vegan cookies, tarts, muffins, hand iced gingerbread, beautiful savoury pies and salads to name a few of the things in their repertoire. There’s coffee by Coffee Alchemy and the freshest homemade lemonade.
There are individual pies – today ratatouille and feta – pastry that was light flaky with rich,buttery texture and taste – tomato, eggplant, red pepper ++. All fighting to be the star with every mouthful and at last melding into a deep vegetable sonata with high notes from the fetta.
Toasted cauliflower salad, spinach, almond and carmelised onion with pomegranate and pomegranate molasses dressing.
And of course, we couldn’t go past a classic reworked - a three level vanilla sponge with macerated raspberries and mascarpone cream. The sponge just floated above, as light as air and the sharpness from the jewel coloured berries, slight sweetness of the mascarpone brought this all down to earth again – this was such old fashioned pleasure.
The purest Valrhona chocolate tart – an opening note of bitter cocoa, from the dusting of cocoa powder and then the lustful, rich darkness of quality chocolate – that deliberately sticks to your teeth to give you a lasting pleasure, I’m sure! Just the hint of deep, velvety sweetness as good chocolate should be – delivered in a light airy slice, not the dense and heavy sickly slices that you get so often. This was a bit of real chocoate heaven!
The inspiration behind Flour and Stone, is Nadine Ingram – for her ‘Flour and Stone is a compilation of baked goodness that I learned in houses such as Le Gavroche, MG Garage, Bourke Street Bakery and The Ivy in London’. Nadine has made a name for herself delivering classics, often re-invented like Pannacotta lamingtons as well as combinations like zucchini, chilli and gruyere buns. You can drool over the daily specials by taking a look at ‘What We’re Baking Today‘ on their website.
Flour and Stone have a loyal following that they’ve built since their opening in 2011 – their store in Riley St is always packed but you can also try their magic at the Gardeners Road Market on Saturday morning. Nadine Ingram quoted in a recent AFR article about Artisan bakeries says
And Flour and Stone bakery has raised the benchmark – and we’re all the winners.
PS. we also like the homemade lemmonade and their coffee is always very good.
Flour and Stone
53 Riley St Woolloomooloo Sydney 2011