Flour and Stone

Established in 2012, we are a petite bakery in inner-city Sydney with a devoted following for our artisan baked goods. Our team creates with finesse and love, using ingredients from small growers and local producers like Vanella butter and Rabbit Hole tea. We bake with a commitment to generosity and abundance, offering pannacotta lamingtons, flaky croissants, and dreamy cakes that bring joy to the community. Our Woolloomooloo kitchen is the heart of our operations, where we combine technical expertise with heartfelt craftsmanship. We host baking classes led by our senior bakers, providing intimate opportunities to learn the art of pastry-making.

Our catering services and event spaces reflect our belief in food as a connector of people. With recognition in media outlets like The Guardian and Gault&Millau nominations, we maintain a focus on quality and authenticity. Our two shopfronts, The Pantry and The Annexe, offer distinct experiences while upholding our core values. We prioritize sustainability through partnerships with local producers and eco-conscious practices. Our cookbook 'Baked for Love, Life and Happiness' extends our philosophy beyond the bakery walls.