Flour and stone

Flour and stone Never underestimate the healing power of cake. Artisan Baked Goods, Rabbit Hole tea and Coffee Alchemy open from 7-4 Mon to Fri and 8-4 on a Saturday.
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Closed Sundays and public holidays.

Salted Caramel and Hazelnut eclairs |We will be celebrating Bastille Day this Saturday July 11th (ahead of the actual da...
06/07/2026

Salted Caramel and Hazelnut eclairs |

We will be celebrating Bastille Day this Saturday July 11th (ahead of the actual date of the 14th) with a tribute to French pastries and cake.
These beauties will be available from The stores on Riley street, and French market extravaganza.
Head to the link in bio to pre order and dust off your beret.

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A fudgy, flourless chocolate and almond cake from Capri. Made for an American gangster, by a chef who forgot the flour. ...
03/07/2026

A fudgy, flourless chocolate and almond cake from Capri. Made for an American gangster, by a chef who forgot the flour. Gluten free.

For mail delivery (nationwide) on 8th July. PRE-ORDER CLOSES ON MONDAY.

Send love via link in our bio.

Photography

Our bakers will make a few extra cakes for the shop tomorrow. If you’ve been hoping to take one home, pop in or give us ...
02/07/2026

Our bakers will make a few extra cakes for the shop tomorrow. If you’ve been hoping to take one home, pop in or give us a ring from 7am.

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For Bastille Day To celebrate the fall of any fortress that keeps us from bringing our unique gifts to the world. Here’s...
02/07/2026

For Bastille Day
To celebrate the fall of any fortress that keeps us from bringing our unique gifts to the world. 

Here’s to all the French Pastry Chefs that have left their legacy of original recipes to us so that we were able to hone our craft through the technique of this knowledge.  Before we are brave enough to create recipes ourselves, these foundations are at the core of our learning.
  
We will be celebrating Bastille Day on Saturday 11th July this year with our French menu extended over various locations. Our prelude to Bastille will appear on both counters at The Annexe and The Pantry in Riley Street as well as Carriageworks Market. In addition to these locations, we will also be preparing a chic French market stall at The Lost and Found Department in Hunters Hill. You will find our full Bastille range there amongst Silvia’s fossicking “paradis” at her Bastille Brocante.
Make a day of it with Bianca Tzatzagos (aka The Beige Larder) also joining our fun with her crafted wares.

On Bastille Day, Tuesday 14th July we will have a smaller French offering at Riley street HQ including Eclairs and Croque Monsieur. Pre order Galette des Rois to create ‘King for the day’ celebrations in your Office or Home!  I will of course, be crafting the crowns from botanical papers or vintage recipes and there will be brass bird and bee feves baked inside each Galette.

Pre-order via link in our bio.

Photography

A fudgy, flourless chocolate and almond cake from Capri. Made for an American gangster, by a chef who forgot the flour. ...
29/06/2026

A fudgy, flourless chocolate and almond cake from Capri. Made for an American gangster, by a chef who forgot the flour. Gluten free.

Only available for mail delivery (nationwide) on 8th July.

Send love via link in our bio.

Photography

Saturday Cakes Menu. Ring 8068 8818 or Pop in the shop from 8am tomorrow.
26/06/2026

Saturday Cakes Menu. Ring 8068 8818 or Pop in the shop from 8am tomorrow.

Travelling Cake for FortitudeNew cakes have arrived and some favourites are here more often.We have been busy creating s...
26/06/2026

Travelling Cake for Fortitude

New cakes have arrived and some favourites are here more often.

We have been busy creating some new winter travelling cakes to sustain you through the chilly months.

In our July collection we now have a different flavour coming out of our ovens each week.
These include our Sticky Date Cake with salted butter caramel, a Malt Loaf studded with big pieces of dried cherry, raisins and prunes, Caprese Torte for chocolate indulgence and a Gingerbread Hug with fennel and dried pears. These are all really good with a cup of tea, a mug of hot chocolate or a nip of something tipsy.

Head to our link in bio.

Photography

Friday Cakes Menu. Ring 8068 8818 from 7am.
25/06/2026

Friday Cakes Menu. Ring 8068 8818 from 7am.

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 shoul...
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

Saturday Cakes Menu. Ring 8068 8818 from 8am!We’ve also got some specials ! See you there!
19/06/2026

Saturday Cakes Menu. Ring 8068 8818 from 8am!
We’ve also got some specials ! See you there!

Friday cakes Menu. Ring 8068 8818 from 7am
18/06/2026

Friday cakes Menu. Ring 8068 8818 from 7am

JOIN OUR TEAM |We are currently looking for a Senior Pastry Chef/ Baker who loves to teach and pay their knowledge forwa...
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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Head to our link in bio.📸
17/06/2026

Head to our link in bio.

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Address

53 Riley Street , Woolloomooloo
Sydney, NSW
2011

Opening Hours

Monday 7am - 3pm
Tuesday 7am - 3pm
Wednesday 7am - 3pm
Thursday 7am - 3pm
Friday 7am - 3pm
Saturday 8am - 3pm

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