Flour and Stone- Bakery Cafe

As you orchestrate your way through life, sometimes you come across bits of real magic.   Flour and Stone bakery is that bit of magic. This small space dedicated to beautiful food is no magic at all – really, because instead a brilliant team of professional people who really know about baking and the art in delivering a hand made product.



Flour and Stone - Riley Street

Looking north up Riley St – Flour and Stone


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.



Ratatouille and fetta pie – Flour and Stone


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.


Cauliflower salad - Flour and Stone

Toasted cauliflower salad – Flour and Stone


Toasted cauliflower salad, spinach, almond and carmelised onion with pomegranate and pomegranate molasses dressing.



Vanilla sponge - Flour and Stone

Vanilla sponge with macerated raspberries and mascarpone cream


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.



Chocolate tart - Flour and Stone


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!


Apple Tart - Flour and Stone


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.



Rhubarb brulee


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

Bakeries are becoming serious places to go and eat.  The benchmark has been raised. Bakeries are now bringing in designers. Bakers are also being more creative.



Fresh lemonade – Flour and Stone


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



Flour and Stone Website
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