Nadine Ingram’s bakery Flour and Stone have opened the doors to a second location.
The Annexe is just two doors down from HQ on Riley Street, Woolloomooloo, and has been purpose-built for takeaway.
“It’s been an epic journey for our little bakery with big purpose,” Ingram posted on Instagram.
“The promise of this space has sustained us with the primary focus to enable us to engage with our work in a more meaningful way. It’s a gift to bake for others, it sparks joy. And just as we continue to keep doing things contrary to the traditional route, this one is so we can all stay together.”
The original location at no.53 has been renamed the Salon and reconfigured for dine-in customers.
Both venues will offer the bakery’s signature baked goods including croissants, panna cotta lamingtons, fine apple tart and a range of sandwiches, pies and breakfast dishes.
It’s been a labour of love for Ingram, who was tossing up between moving the bakery to a bigger location before the site down the street came on the market.
Keeping the team together was always the motivation, with the Salon and the Annexe a win-win for customers and the Flour and Stone family.
Image credit: Flour and Stone
