Flour and Stone is an inner-city Sydney bakery producing some of the country's finest pannacotta lamingtons, flaky croissants, and delicious cakes. Wedged right between inner-city Sydney, it has gained a large following and established a name for baking prowess and commitment to using ingredients from small growers and local producers. Everything that comes out of this Woolloomooloo kitchen is infused with the team's commitment to bringing joy with it and sharing a friendly spirit.
Nadine is the very spirited and creative force behind Flour and Stone. It was a journey that started on a dairy farm in the Hunter Valley and took her overseas to the influential Michelin-starred restaurants of London—especially within the pastry sections of Le Gavroche, Le Caprice, and The Ivy. After working in restaurants since 2003, Nadine moved into bakeries, finding her work much more connected to people at Bourke Street Bakery. The turn in career inclined her toward the opening of Flour and Stone with her husband, Jonathan, and their two daughters, Poppy and Ruby.
It is due to this that Nadine's passion extends beyond baking and Flour and Stone. She has been involved in collaborations with ex-colleagues, workshops, and similar businesses, earning awards such as the 2017 Telstra Business Women's Awards, and the 2019 Gault and Millau's Pastry Chef of the Year Award. Her cookbook, ""Flour and Stone: Baked for Love, Life and Happiness,"" published in 2018, and her keynote presentation at Macquarie University in 2019, are among her most cherished achievements.
The team at Flour and Stone loves baking delicious pastries and encompasses both the difficulties and joys that come with bakery life. It's not a perfect day every day, but it thrives on making fluffy sponges, smelling ANZAC biscuits, and smiling faces. It is a spirit of community and family in innumerable aspects that are woven into every facet of its running.
