Flour and Stone
Flour and Stone has cult status in Sydney, for delicious baked goods that send queues out the door.
Words: Emma-Kate Wilson | Photography: Alan Benson
Nadine Ingram’s Chocolate Hazelnut Torte from her book, Flour and Stone. Photo - Alan Benson.
Nadine Ingram grew up in the lush valley of Milbrodale, spending time on her grandparents’ farm which “boasted three orchards full of peach, plum and apricot trees, as well as fields of watermelons, rockmelons, corn and pumpkins.” They instilled a love of quality, fresh ingredients, that hasn’t been sprayed and tasted just as they should.
After travelling the world at 19, living and working in kitchens in London, Nadine moved back to Australia with a new English husband. But it wasn’t her love of baking that led her to open the shop in Sydney’s Woolloomooloo, the baker also realised how much she appreciated being able to talk to her customers. “I could finally see and talk to them and this was a big revelation to me,” she shares. “Even if it's just the energy coming from the front of the shop that flows through to the kitchen.”
“My biggest achievement is raising two strong daughters who make me proud every day. Followed closely by still being able to be in the kitchen baking,” shares Nadine Ingram. Photo - Alan Benson.
Nadine Ingram’s French Crullers from her book titled Flour and Stone. Photo - Alan Benson.
“A duty of care to my team is important to me. Over the past eight years, I’ve realised it’s the single biggest contributing factor to our success, the product and the customers are next.”
Nadine Ingram’s Honey Madeleines with Orange Blossom Glaze from book Flour and Stone. Photo - Alan Benson.
“I don't want an empire, I just want to preserve community and human connection,” muses Nadine Ingram. Photo - Alan Benson.
The now-iconic writing on the shop front uses her grandmother’s cursive script and takes its name from Nadine’s daughters, Poppy and Ruby, “they keep me grounded and encourage me in equal measure.” But, like most lovely things, the Riley Street bakery has a story of serendipity and almost Hollywood-esque character.
Nadine found herself with 30 days to find new premises, after her old mafia brother neighbours highlighted her, perhaps own, shady subleasing contract. She called up an old friend who had decided to move out of her kitchen. “She had just closed her doors two weeks prior and was in the process of signing over to a French pastry chef,” Nadine reflects. “I intercepted the negotiations, the rest is history.”
“The main reason for expanding to No.43 Riley is to give our team more space to engage with their work in a more meaningful way.”
2019 brought a brand new Flour and Stone cookbook, but Nadine muses, “I don't want an empire I just want to preserve community and human connection.” The baker recommends starting with the banana, chocolate and walnut loaf, and trying the lemon drizzle. Once you’ve conquered these two, Nadine believes there is no reason you couldn’t move onto the croissants.
In more exciting news, Flour and Stone will also be having a little update. ‘The Salon’ will take over the original building, No.53, and offer Sydney-siders the essential option to take it to ‘sit down, take a breath and engage with your food.’ The new premises, No.43, will become ‘The Annexe’ serving take away, with a new despatch window for pre-ordered cakes. What will be music to some ears: Flour and Stone will also be offering baking workshops in the new space.
“We need space to create the magic,” says Nadine Ingram. Photo - Alan Benson.
Nadine Ingram’s Cherry Danish, featured in her book, Flour and Stone. Photo - Alan Benson.
Flour and Stone has all these beautiful little stories woven into their history. They believe in small businesses and equal opportunities, with 70% women in the kitchen from diverse backgrounds in both culture and career. And this seeps into the food, from their combination of French pastries and Australian patriotism for the famous panna cotta-soaked lamington to the Fine Apple tart, created from a technique learned in London, now served up to Sydney.
“So often we just go about life doing what we feel is right, but it took me writing a book to be able to articulate and internalise what it is that I strive for every day.”
Pistachio, Raspberry and Rose Cake featured in Nadine Ingram’s book, Flour and Stone. Photo - Alan Benson.
“I lay awake wondering how I could translate that to a bakery dessert and imagined it would sit beautifully as a flag of patriotism amongst all the Frenchie things we do,” shares Nadine Ingram. Photo - Alan Benson.