Flour and stone

08/06/2026

Athena
Raspberry, grappa and lime with amaretti and a mascarpone cream heart. Gluten free.
One of our most admired cakes, that until now has only been available for custom orders. So many of you have wanted the chance to discover her for yourselves, so from now on, Athena will be available on our counter and to pre-order from Tuesday to Saturday.

Photography

05/06/2026

Ring 02 8068 8818 from 8am to reserve one

Lucky cake (GF)
Lemon, Almond & Ricotta
Almond Rocher (GF)
Wholesome carrot
Lemon drizzle
Family chocolate
Old fashioned vanilla
Lemon dream
Pistachio, raspberry & rose (GF, DF)
Valrhona Manjari (GF)

05/06/2026

Our Family Chocolate cake is settling into a longer stay too. What was once a Friday and Saturday affair will now be available from Wednesday through to Saturday, both on the counter and for pre-order.

Photography

05/06/2026

APPRENTICESHIP |

Snapshots of the pathway through an apprenticeship at Flour and Stone.

We have a place in our kitchen available for an apprentice Baker/ Pastry Chef.
This is a full time role that includes weekends, early mornings and lots of wax on wax off jobs. It's all part of the romance and we're here for it.
Please do not apply if you are studying elsewhere and cannot commit to a full time role.

Should you wish to apply please send your resume to:
[email protected]

📸

21/05/2026

30/04/2026

FOH Groover/Market Driver

We are looking for a reliable early bird who loves to chat with people about cakes and pastries. Great attitude, good hustle, excellent customer service and drivers license essential.

Send your resume to [email protected]

24/04/2026

See you for some treats tomorrow!

23/04/2026

Quince custard tart
Sweet pastry layers of poached quince filled with silky vanilla custard.

P.S. Whole cakes also available if you have missed the cut off.
Ring 8068 8818 from 7am tomorrow to secure yours.

21/04/2026

Just a heads-up — our pre-orders for this weekend are filling up fast. Place yours by Thursday morning so you don’t miss out.

Head to our link in bio.

20/04/2026

Chocolate Almond Rocher
French chocolate flourless sponge and almond rocher meringue layered with chocolate ganache and roasted almond custard. Spiked with Amaretto alcohol.

Our Almond Rocher is a little labour of love, crafted slowly over a couple of days by a few caring hands. It starts with Shruti, who prepares the chocolate sponge, ganache, and rocher a day prior; in the afternoon. Then Jana steps in to create a rich almond custard and delicate praline, setting the stage for Frances to bring everything together the next morning.

By 11am, this beauty finds its place on our counter — ready to be admired, and if you’ve pre-ordered, ready to come home with you. It’s a seasonal treat, here for just five to six months. And if you feel like taking on the adventure yourself, you’ll find the recipe tucked away on page 35 of Nadine’s Love Crumbs cookbook.

Pre-order is available on Wednesday to Saturday.

17/04/2026

See you at both our shops and from 8am tomorrow!

Ring us on 8068 8818 if you want to secure a cake

16/04/2026

See you tomorrow x

15/04/2026

Lemon, Almond & Ricotta

Dense moist lemon almond cake with beautifully whipped fresh cream, lemon curd and fresh raspberries.

Available at both shop and the market on Saturdays.

Pre-order via link in our bio/Online Orders

Photography

10/04/2026

Happy Saturday!

Pain au chocolat made with chocolate from ❤️ 📷

10/04/2026

Ring 8068 8818 from 8am to secure a cake for the weekend!

Special tomorrow: Quince & custard tart is back!

See you at our shops and

09/04/2026

A variety of cakes are available tomorrow!
Ring 8068 8818 from 7am to secure one

08/04/2026

20 years ago this week I was 7 months pregnant with my youngest daughter Ruby. I had just left Bourke Street Bakery on maternity leave and decided there was no better time to start a cookie business. I named it Cookie Couture and started baking from my home with the help of Mr Ingram who made the dough and later Samantha Denmark who came along and helped with the designs and well....everything really.
I still work alongside Sam, Mr Ingram is in the business as our Swiss Army knife and my daughter Ruby is in Front of House and nearly 20!
We have delighted many people over the years with our brightly iced gingerbread. The babies at Carriageworks market who are now walking around, a friend of mine who came home to a box of our pink angels sitting on her kitchen bench after a funeral, the corporate customers who send lighthearted boxes to their clients at Christmas and the adults that tell us they are choosing a cookie for their child ;)
The cookies remain at Flour and Stone in the little pigeon holes beside the counter and this month we are icing some retro shapes from the beginning. I was icing the heart first when Ruby was still in my tummy then afterwards Sam designed the hippo in pyjamas. Many whimsical shapes have followed and continue to bring joy to many.

Nadine x


📷 Kasia Froncek

08/04/2026

Pistachio and Orange blossom
Pistachio, polenta, and almond cake with hints of cardamom and honey. Drizzled with orange blossom icing, crushed pistachios and rose petals.

Part of our much-loved travelling cakes collection, each one is baked in its own charming little tin, ready to wing its way across Sydney or anywhere in Australia. Perfect for gifting… or keeping all to yourself.

Send love via link in our bio.

Photography

03/04/2026

Join our team |
We are looking for an experienced pastry chef/ baker to help make the cake magic happen.
You would be baking alongside a super friendly team within a dynamic environment and a variety of sections including cakes, pastry and Viennoisserie.
Naturally, this position would suit someone who likes mixing it up and who isn't adverse to change.
You would need a minimum of 5 years experience across these layers of butter and there's plenty of opportunity for growth.
We are a team that loves to share our knowledge by paying it forward and we are looking for a like minded person who is excited by training others and joining a vibrant team to do so.

This is a full time role. 38 hours per week with early mornings essential.
If this role excites or even slightly scares you please email your resume to :

[email protected]

Nadine x

📷

01/04/2026

We are looking for a fulltime Barista/All-rounder who can start immediately.

Send your CV to [email protected]

30/03/2026

EASTER OPENING HOURS
April 3rd (Good Friday) - Closed
April 4th (Easter Saturday) - OPEN 8am-2pm - both shops and Carriageworks market
April 6th (Easter Monday) - Closed

Easter Buns Pre-order update

Thursday, 2nd April (SOLD OUT)
Saturday, 4th April (STILL OPEN)

18/03/2026

Caramel Passion Gâteau

Caramel mousse, passionfruit curd and the crunch of macadamia praline between layers of vanilla sponge. Topped with passionfruit and cream cheese frosting.

A friendly reminder that our pre-orders for this Friday & Saturday close tomorrow.

Head to our link in bio.

Photography

16/03/2026

Orders are now open for our Easter products, a lovingly-made collection of Italian favourites and festive gingerbread.

We’ll be taking you to Florence again with our take on Pandiramerino, the rosemary buns found at bakeries all over the Italian city at Easter time. Ours are made with brioche infused with rosemary and cardamom and studded with currants.

From Florence, we head south to Naples for a tart made using ingredients that the Neapolitans gave to the mythical mermaid Parthenope as a gift for her songs. Fresh ricotta, Amedei chocolate, cocoa nibs, sour cherries and candied orange baked into the tart then decorated with candied clementines and paper thin slices of cedro. Available from Monday, 23rd March.

Gingerbread created by Samantha Denmark will also be available and these include some cheeky chicks and pastel bunnies.

EASTER OPENING HOURS
April 3rd (Good Friday) - Closed
April 4th (Easter Saturday) - OPEN - both shops and Carriageworks market
April 6th (Easter Monday) - Closed

Head to our link in bio.

Photography

06/03/2026

POWER OUTAGE |

✨We have no power at The Annexe (43 Riley street) today
✨Our clever team have pivoted and service will be from The Pantry (53 Riley street) instead.
✨There will be no dine in service but you are welcome to sit at tables we have put out on the pavement with your take away.

✨Carriageworks market is business as usual.

✨If you have a cake to collect please go to the usual cake collection window. All the orders have been fulfilled before the power went out.

Love and Light
Nadine x

03/03/2026

Our Easter buns are made with a cardamom infused brioche, studded with sherry soaked currants and rosemary, then dusted with an orange, rosemary and cinnamon sugar.

Available daily from 8:30am starting today.

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