Flour and Stone is a petite bakery in inner city Sydney with a large and devoted following for its pannacotta lamingtons, flaky croissants and dreamy cakes. Our team bakes with finesse and love to bring joy to the city and gives with a generosity and abundance from our hearts.
We make everything in our kitchen at Woolloomooloo using ingredients from small growers and producers such as Pepe Saya butter, Kristen Allan cheese, Country Valley milk, Sample coffee and Rabbit Hole tea.Not every day is perfect, some days the cakes stick in the tins, some days are so hot the croissant gives up the will to rise, some days we run out of cake and need to console the sad faces.
We make everything in our kitchen at Woolloomooloo using ingredients from small growers and producers such as Pepe Saya butter, Kristen Allan cheese, Country Valley milk, Sample coffee and Rabbit Hole tea.Not every day is perfect, some days the cakes stick in the tins, some days are so hot the croissant gives up the will to rise, some days we run out of cake and need to console the sad faces.
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Ice Creams
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This year, our community has spent a lot of time on the pavement outside our store. This strip of the city landscape between 43 and 53 Riley street has never been more in spirit with the times. People on their way to work clinging to their morning coffee. People seeking comfort in the pursuit of cake.
Annexe
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There is so much food on the counter by now that when the bakers sneak up to add another cake, the shop team glare at them with a 'where do you think you're going to put that?' look. On the counter (Please note this list is subject to change and currently reduced due to lockdown restrictions). Please call us on 8068 8818 or email hello@flourandstone.com.au to enquire about purchasing same day whole cakes.
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