Recent social media posts
22/06/2026
The baker’s key is the first to turn in the door on Monday morning at 3am and, without even taking her bag off her shoulder, she fires up the ovens then heads to the staff quarters to put on her armour for the day.
There are only two ovens, so we need to work strategically by making items according to the temperature they are baked so that they can share oven space with a suitable partner. The apple tarts come out of the oven first and big cloud of caramelised sugar is drawn into the extraction hood above.
Whatever challenges this day may bring, our objective is being able to appreciate the experience of practicing our craft in a way that is both memorable and enjoyable, so that at the end of the day we are left with all the good bits.
Photography
19/06/2026
Saturday Cakes Menu. Ring 8068 8818 from 8am!
We’ve also got some specials ! See you there!
18/06/2026
Friday cakes Menu. Ring 8068 8818 from 7am
17/06/2026
JOIN OUR TEAM |
We are currently looking for a Senior Pastry Chef/ Baker who loves to teach and pay their knowledge forward to our team.
Bread and Viennoiserie experience preferred.
For more details on the role please email
[email protected]
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17/06/2026
Head to our link in bio.
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12/06/2026
Pain ď épice I French Spiced Bread I
Frances has baked this really special Pain ď épices this morning. Found at our stall just like in Paris where the French buy their Pain ď épices from the market before taking it home to pair with some butter, cheese, jam or foie gras.
This is a fermented bread batter that takes three days to ripen. Frances folds through whole oranges, rosella wheat flour, orange blossom and her secret spice mix. Think aniseed vibes.
Actually, I think it's even better than the Pain ď épice in Paris.
Nadine x
12/06/2026
See you at both shops and tomorrow!
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10/06/2026
Head to our link in bio/Online Orders
10/06/2026
The Pantry
A cosy place to begin the day slowly over house-made toasted muesli, yoghurt and seasonal fruit. A place to meet a friend and lose track of time over coffee and pastries still warm from the morning bake. A place to settle into a lunch meeting, share a meal, or simply find a moment for yourself. The Pantry was created for all of these small rituals.
We decided to put the bread oven in The Pantry so the scent of freshly baked bread would greet you at the door, and if you’re there early you can watch the baker shaping the bread and skimming the peels underneath the baked bread to scoop it out of the oven. Rows of pastries, sourdough crumpets and cakes wait patiently behind the counter and by lunchtime the kitchen have prepared the Ham and Brillat-Savarin Baguettes, Spanakopita, Baker’s Plate and our Focaccia which is now available daily. Later in the day, perhaps a slice of Lemon Dream or Old Fashioned Vanilla cake calls your name.
On Fridays and Saturdays, our boiled eggs and soldiers have become favourites, with their little animal cosy hats and over time have turned into a little tradition for many. They are a reminder that there is a 9 year child inside all of us.
Whether you’re gathering with friends, meeting colleagues or simply seeking a delicious pause in your day, we’d love to welcome you to The Pantry.
Address
53 Riley Street , Woolloomooloo
Sydney, NSW
2011
To reach Riley Street in Sydney, one can take a bus or train to Kings Cross Station and walk for approximately ten minutes towards the CBD. Alternatively, driving is an option and there are several parking lots available in the nearby streets. Please note that some of these car parks may have time restrictions and charges may apply.
Opening Hours
| Monday |
7am - 3pm |
| Tuesday |
7am - 3pm |
| Wednesday |
7am - 3pm |
| Thursday |
7am - 3pm |
| Friday |
7am - 3pm |
| Saturday |
8am - 3pm |
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What people say
Flour and stone is a must-visit coffee shop located on Riley Street in Sydney. This artisan bakery offers a wide range of baked goods, Rabbit Hole tea, and Coffee Alchemy that are sure to satisfy your taste buds. The shop is open from 7-4 Monday to Friday and 8-4 on Saturdays, making it the perfect spot for breakfast or lunch. The team at Flour and stone is dynamic and collaborative, providing lots of creative opportunities and training for their staff. They are currently looking for a full-time pastry chef or baker with three years of qualified experience to join their team.
Flour and stone also offers pre-orders for special occasions like Bastille Day, where you can choose from a variety of French-inspired treats such as Salted Caramel Éclairs, Cherry Gâteau Basque, Croissants, Pain au Chocolat, Fougasse, and more. They even celebrate the Kouign-Amann with new flavors every week at the Annexe.
Overall, Flour and stone is an excellent coffee shop that provides high-quality baked goods and beverages in a warm and welcoming atmosphere. If you're looking for a place to enjoy delicious food while surrounded by friendly staff, then Flour and stone is definitely worth checking out!
