About Us

"for my daughters, Poppy and Ruby...”
Nadine Ingram

 

 

Flour and Stone is a collaboration of baked goodness I learned in houses such as Le Gavroche, MG Garage, Bourke Street Bakery and The Ivy in London.  In turn, all of these places have shaped the way we cook, contributing technique, finesse and love to our baking.

We opened in November 2011 with an old fashioned vanilla cake and some hand iced gingerbread cookies on the counter. Since then our repertoire has evolved into a range of classic inspired pastries baked in a rustic way. Nostalgic lemon drizzle cakes, a fine apple tart straight off a French baking sheet and a Lamington that makes some go weak at the knees.

We are a small bakery with a consistent ambition to stay that way. Our focus is on the quality and our contribution to the community around us and beyond. 

Flour and Stone attributes its success to our team of dedicated people who aspire to turn out their best work each and every day. Our ethos has always been centred around our belief that good food has to be combined with great service and it's this practice that sets us apart.

The team

 

Angie

Carla

Courtney

Erin

Fiona

Hannah

Jacob

Janelle

Jonathan

Meiji

Phuoc

Rob

Sam

William

Zaw






Join our team

 

We are always on the lookout for good people to join our team, if not now, in the near future. Please register your interest in a position at Flour and Stone by sending your resume to hello@flourandstone.com.au

We are currently seeking a part-time Barista.