This is Flour and Stone, a bakery known for its lamingtons, croissants and cakes.
The bakery operates across two spaces: the Pantry, which is the original bakery with seating, and the Annexe a few doors down, which functions as the expanded takeaway section intended to reduce congestion. The Pantry selection is comparatively limited, with many of the more interesting items exclusive to the Annexe. On quieter weekdays, staff will allow customers to consume Annexe purchases in the Pantry.
Lemon Dream Cake ($14.00/slice) — lemon buttercake, merginue, layers of lemon curd and cream.
Initial contact delivered a moist buttercake with what appeared to be an almond meal crumb, alongside a fresh lemon profile balanced by restrained sweetness. The cream introduced a light, velvety softness, contrasting with the denser and sweeter meringue layers. Through the mid-palate, the lemon curd sharpened the structure with a bright tartness that prevented the sweeter elements from becoming heavy. The toasted meringue exterior contributed crunch and a lightly Maillard profile, offsetting the otherwise soft and creamy structure. Towards the finish, the lemon remained clean and bright, while the toasted notes lingered lightly against the creamier elements.
Pannacotta Lamington ($12.50) — vanilla sponge soaked in pannacotta, berry compote centre, dark chocolate and flaked coconut.
Initial contact delivered an exceptionally moist sponge with the richness and softness of a flourless cake, alongside a warm vanilla profile. The dark chocolate coating introduced bitterness and density, contrasting with the lighter interior. Through the mid-palate, the berry compote added a sweet blackberry profile without significant acidity, keeping the flavour rounded rather than sharp. Coconut flakes contributed crunch and a mild nuttiness, preventing the texture from becoming overly soft. Towards the finish, the vanilla and chocolate remained the dominant notes, with the berry acting more as a supporting sweetness.
Cardamom Bun ($9.50)
Initial contact delivered a sticky exterior and immediate cardamom aromatics, combining warm spice with citrusy high notes. The twisted bun structure produced a dense but tender chew, recalling the elasticity of a soft pretzel. Through the mid-palate, coarse sugar added intermittent crunch, while the cardamom continued to build in intensity rather than fading. The dough retained moisture without becoming heavy or overly buttery. Towards the finish, surface cardamom lingered with a more pronounced citrus-spice profile, while the sweetness remained restrained despite the sticky glaze.
Overall, Flour and Stone is a bakery defined by balanced sweetness and strong structural control, strongest where texture contrast is integrated into otherwise soft formats.
Flour and Stone is located at 43 and 53 Riley St, Woolloomooloo NSW 2011.