Flour and stone in Sydney, Australia | Coffee shop

Flour and stone

Locality: Sydney, Australia

Phone: +61 2 8068 8818

Address: 53 Riley Street,woolloomooloo 2011 Sydney, NSW, Australia

Website: https://www.flourandstone.com.au

Likes: 5097

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• Coffee shop
• Bakery
• Cafe

25.01.2022 Plum and fig leaf Kouign-ish l Apoorva l A romance between a Danish and a Kouign-Amann. I love using seasonal produce and I love stone fruit, especially plums. We try and use them as much as we can because the season is really short.... Fig leaves have such an interesting floral flavour and it just works so well with plum. I infuse a sugar syrup with the fig leaves and then I make a plum and fig leaf jam, as soon as the fig leaf becomes warm it releases all those fragrant flavours. The round, layered shape is normally the best shape for a Kouign Amann but I feel like, when you do something with plums, you want to bite into the fruit. The square shape has helped keep that magic of the crispy pastry and the juicy fruit. Apoorva @apoorvakapur On the counter Wednesday and Thursday. @alan_benson_photographer in

24.01.2022 Join our team . We are looking for a dish hand to join our team. Heads up, the last one is now baking the croissants and holds the title of Lamington king . This also happens to be the entry level here if you're looking to start your career in pastry and just want some experience. Yes you might spend 6 months washing dishes but if you're keen it will only be a matter of time before you're baking. ... If you enjoy the banter of a busy kitchen, pastry aspirations or not, this is a great team and we would be happy to have you on board. Send your resume to: [email protected] with whatever subject title you think might grab our attention. @samantha_mackie See more

24.01.2022 In a year that has presented many challenges for my team it's undoubtedly our unity, tenacity and courage that has seen us through. In practical terms though, if you're wondering what the secret is to us thriving throughout this year? It's not just that cake= comfort! It's the prior work we have done on building relationships, recognising one another's differences and the constant dialogue we have around mental health that has given us the strength for all that pivoting duri...ng the run of the mill. It would be cheeky to think that so near to the end of the year we had scored a home run, especially on the cusp of our busiest time of the year. We will be taking a break on Tuesday for a team mental health workshop. The ovens will rest, the team will restore and we will be back in a jiffy at 7am Wednesday morning. If you need cake for Tuesday come and collect Monday instead. #businessdepot #collectivemind @alan_benson_photographer See more

22.01.2022 Flour and Stone ice cream cups COMING SOON 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. People wanting simply to connect with other people. Conversations and energy being exchanged. It’s been a wild and wonderful year.... We thought as summer approaches these little cups of iced goodness would look right at home in the hands of our community standing on the pavement. After all, there’s nothing quite like ice cream to transport us to faraway places. In fact, when Samantha Denmark imagined the packaging for this project she saw penguins with ice cream cones walking past the bakery. Carmen, one of our pastry chefs, is the wizard behind the ice creams and sorbets and will be surprising you by changing the flavours regularly. The ice creams are accompanied by unique toppings within the cup whilst the refreshing sorbets speak for themselves. These are examples of the inspired flavours Carmen will be churning from the 29th October. Ruby Grapefruit Sorbet Coffee and hazelnut with cocoa nib tuile Toasted Coconut and Kaffir lime with coconut meringue. Vanilla and honeycomb (goes down well with a shot of coffee from one of our baristas) @alan_benson_photographer

21.01.2022 Lemon Dream . Sometimes when I put the cakes into the oven in the morning the magic oven makes them multiply. Or it could just be that I can't count at 5 in the morning. Today was one of those days. We have lots of Lemon Dream on the counter. ... Nadine x . @alan_benson_photographer styles by @davidmorgan.co as an option for the book cover. But how could we have chosen anything else but the fine apple tart. See more

19.01.2022 It was a bit of a ballsy move opening The Salon back up on the cusp of a second wave of COVID. I've been avoiding mentioning that word in association with my beautiful bakery despite it being all consuming of my emotion and energy for the past 5 months. It's been a roller coaster for myself and the team and we've loved being there for you to comfort you with cake. It is ALWAYS the answer.... We've had so many lovely encounters with people craving the hug that our little cafe gives them when they walk over the threshold. We will remain open at The Annexe for take away and cake collection but I'm afraid in order to protect my team and the community at large we will be closing the Salon again. This bakery is for community over profit and to preserve our connection to you we feel it is safest to close our eat in space. Despite spacing out the tables and taking all precautions I feel we have been on borrowed time. Our last day service in The Salon will be Friday 31st July. We will keep the lights on for you and please come and visit us two doors down at the Annexe. Much love Nadine and the F&S team x

19.01.2022 Moody. Sydney feels this Friday afternoon. Canele on the counter tomorrow. @alan_benson_photographer

18.01.2022 Rocky Road l Samantha Denmark illustrated design gift wrap l Always a good idea for Easter. ... Dark and milk chocolate, house made strawberry marshmallow, peanuts, rose Turkish delight, coconut and rose petals. Link in profile to order. @alan_benson_photographer

16.01.2022 PJ l "Are you on the airwaves PJ?" say the voices over the walkie talkies from 43 to 53 Riley. This must be the lullaby he hears of a night when the Sandman starts calling him to his dreams. A frenzy of flour bags, tubs of lemon curd, a few boxes of eggs or just a four sided tray too short for the croissant tray up that needs whipping down the road. The logistics of getting the makings of all that cake from 53 to 43 Riley are in the hands of PJ and his rattly trolley with... the occasional wheel malfunction. It's his deft skill that swiftly changes the wheel and carries on, skipping over every pebble and obstacle down the back lane like he is paragliding just above the surface. His first job everyday is to command a bench full of Brickfield's bread into looking like an assembly of voluptuous sandwiches. This magical transformation involves him poaching the chicken gently in stock, whipping up a goddess dressing, smashing the eggs through a course drum sieve and roasting the garlic to make his best aioli, amongst other sorcery. He does so with speed akin to the stealth Roadrunner. After morning logistics and his meditation lunch he starts to mix and shape the croissant dough for Mary, embracing and shaping, then tightly swaddling the detrempe and placing them in the fridge for Mary's arrival later that day. He is intensely engaged with this process, gently persuading the shape of the dough with focus and a smile. By far his greatest achievement though is his in house band of which there are only two members. Tia and himself! Pop is their jam but their performances seem to include some Sam Smith love ballads. They remind me of Sonny and Cher! PJ will be lining all the cake tins with baking paper whilst Tia is mixing the cake batter as they sing. It's very romantic. Then sometimes PJ goes solo and has been known to serenade Kristen Allan when she is making her ricotta. That must have been a good batch, Kristen always says the cheese responds to energy. Oh but I'm not sure if Tia knows he teamed up with Alison once for a duet of 'a whole new world' but I guess she does now! Thank you for sharing your big heart with us PJ. Nadine x

16.01.2022 JOIN OUR TEAM l We are looking for a full time front of house groover to join our team. Someone who knows what it means to a customer to have a smiling face the other side of the counter. Barista skills to match our cake game are essential. We use @samplecoffee beans and @rabbitholetea and so your job is already a dream. ... If you love people and being a part of their day then this job could be for you. Send your resume to: [email protected] @alan_benson_photographer

15.01.2022 Night night . Salon re-opening. 7.30 Monday morning. .... @alan_benson_photographer See more

15.01.2022 SPRING CARNIVAL. One of the things I love most about running this bakery is the bright creative energy that I encounter everyday when I walk in the door. There is so much talent emerging from this place it's both exciting and overwhelming to contemplate that there is a world big enough to hold it all.... From October 3rd till November21st we will be hosting a carnival of pop ups to celebrate some of the abundant talent behind the scenes at Flour and Stone. Every Saturday our Salon window will become a transformative platform for 7 of our pastry chefs to bake from their hearts, in their own way. I will be introducing you to them along the way. The final day of the carnival will feature our Samantha Denmark who is an accomplished illustrator in her own right. We just happen to be lucky enough to have had her creating the narrative for our branding since day one, nine years ago. These events are a songbird for Flour and Stone's purpose and it's with great joy that I have an opportunity to be a part of their creative expression and share it with you. Nadine x

15.01.2022 Spanakopita. On the counter tomorrow and everyday at The Annexe and The Salon. . @alan_benson_photographer

12.01.2022 There has been a great deal of change for the team at Flour and Stone over the past 12-18 months. Between securing new premises, building a new space and navigating the anxiety and energy roller coaster that a team endures during these big events we have also been brave enough to stay open through the entire duration of COVID. Its a great privilege and responsibility to serve people every day and to know that the joy we bring with the cake helps people 'get through'. It's a...lso important to recognise that we do actually need to connect in some way even during a pandemic and our little shop has provided that opportunity for people to engage on some level. Along the way each day has been different and each day brings its challenges. A new process, a new rule to comply to or new team dynamics as we shuffle to cover departments. It's been a bit like an endurance marathon on the mind and body. All of us drawing on every tool we have for survival. Looking back the memories are punctuated by that time we had hearts on the pavement instead of crosses, the time deep in lockdown when we nearly broke Jack with the amount of pantry orders he had to pack, the time that woman emailed us to say thank you for being there, the time and time again we have witnessed fear at our doorstep between complete strangers who end up in a scrap, tearing pieces out of one another word by word. We've seen it all, the many colours of people simply on a pilgrimage to get a coffee or a piece of cake to ease their daily woes. So tomorrow is a new day and we are trying something to help reduce the wait time. As always we are grateful for your patience, for queuing up in the cold and for your kind words about our work and we hope that our efforts will get the croissants into your hands quicker. Nadine x Alan Benson

11.01.2022 JOIN OUR TEAM l We are looking for a Full time pastry chef to join our team. Work starts before the sun rises and it's the best part of the day seeing all our preparation come to fruition. The croissants coming out of the oven send a waft of butter into the air all the way up to William street. The fine apple tart takes centre stage on the counter and the coffee beans pour into the hopper as the baristas Ellie, Laura, Sarah or Noemie make your first brew for the day. ... Don't be fooled, the romance goes hand in hand with the tiffs in the pursuit of excellence. This position is open to a confident pastry chef with minimum three years experience. Please email your resume to: [email protected] @alan_benson_photographer

11.01.2022 Bastille Day. Tuesday July 14th. . Each year Bastille day we honour France and everything they have given to the world of pastry. . Fraisier cake.... Fougasse with lavender, thyme and olives. Pissaladiere. Canele. . Link in profile for the full selection and to pre-order. All @alan_benson_photographer See more

10.01.2022 Fine apple tart The devil is in the detail . Available at The Annexe and now at The salon, warm with our vanilla bean ice cream. . @alan_benson_photographer

08.01.2022 Christmas Plum pudding l A few months ago I was talking to one of our regular customers on the pavement. Tim you know who you are! He asked me had I ever thought of making Christmas pudding? And then proceeded to describe the Christmas pudding of his dreams. A pudding with lots of drunken fruit and a little bit of chocolate...maybe a few nuts... It sounded so dreamy, I couldn't refuse. I'm making a small batch, for Tim and a few others. ... So if you fancy something delightful to go with custard, since pudding must always be outweighed by custard, hit the link in bio and I'll make you one too. Nadine x @alan_benson_photographer

04.01.2022 JOIN OUR TEAM TO WORK WITH JACK. Who wouldn't want to work with this guy?! Now's your chance........ In the lead up the Christmas and the impending silly season we are looking for a couple of good people to join our team. OFFICE GROOVER to join our admin team. Part time three days per week 24 hrs. Previous experience in customer service is essential. You will be the first voice that our customers hear when making an order or enquiry for cake. A friendly personality and a can do attitude is a must. Replying to emails, phone calls and social media requests. Shopify website back end experience is desired, although we have a fabulous technical/ design team for you to liaise with. Most importantly you will have Jack at the end of a walkie talkie all day. PACKAGING ELF to wrap all our beautiful hand made confectionery, cake and cookies for Christmas. Starting immediately with training. Casual between (16hrs initially to 38 hrs crunch time in lead up to Xmas.) This position would suit someone strong in logistics and organisation. Previous wrapping or styling experience is favourable. Jack really knows how to tie a bow with flair. He will be showing you how! If you are interested in either of these positions please email your resume to [email protected] Subject: Office groover or Packaging elf.

02.01.2022 To all the women who have beaten a path before us, thank you for paving the way. For all the women yet to be seen or heard, raise your voices and strike a pose for them ladies!! @petrinatinslay ... Thank you for the fun morning! #iwd2021 #unwomen #whenwillsheberight

01.01.2022 SPRING CARNIVAL SCHEDULE of featured talent. In celebration of Spring, new life and creativity. OCTOBER 3rd - Emily Whitby ... 10th - Carmen Lee 17th - Apoorva Kapur 24th - Georgia Oehme 31st - Etta Napier NOVEMBER 7th -Harsharan Kaur 14th - Wincentia Wu 21st - Samantha Denmark Every Saturday at The Salon, Flour and Stone 53 Riley street, Woolloomooloo. @petrinatinslay Postcard designs by @softlaunch_ and @samantha_denmark illustration