Recent social media posts
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.
Photography
24/02/2026
Chocolate Hazelnut Torte
Rich, nutty and decadently smooth. A flourless dark chocolate cake made with toasted crushed hazelnuts and topped with cocoa nibs and a sprinkle of sea salt.
Our subscription launched last month and is still open for purchase! Treat yourself or loved ones to six irresistible cakes for the price of five or just choose to order one - either way, it’s pure indulgence delivered to your door.
This collection of travelling cakes are baked in old school tins and are available via post only.
Our post days are on Tuesdays (3rd, 10th, 17th, and 24th March) with pre-order cut off every Monday.
Note that flavours change monthly.
Photography
16/02/2026
JOIN OUR TEAM |
We have a vacancy for a full time junior Pastry chef or Baker with minimum 3 years experience to join our team.
Someone with an eye for detail who loves baking cake, learning and passing on their knowledge.
38 hours over 5 days of the week. Currently Tuesday-Saturday but that could change to Monday- Friday if your section changes.
Please do not apply if you are a student or looking for an apprenticeship.
For more details on the role or to submit your resume please email
[email protected]
📷
13/02/2026
See you from 8am tomorrow!
10/02/2026
Baking Classes |
This year I've decided not to do baking classes at Flour and Stone so that I can make way for other things to arrive.
The space we have here doesn't enable me to do the classes in the format that gives me the most satisfaction and so I have decided to spend more time baking the cakes I love.
I have a few classes scheduled at Agrarian Kitchen in Tasmania but apart from that I have no plans to teach this year.
I'm here to receive whatever else may come my way that nourishes me creatively.
📷
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 |
Alerts
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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!
