Flour and Stone is a collaboration of baked goodness learned by owner and baker Nadine Ingram 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

Local

Eat and Drink

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