In Profile: Flour and Stone

It’s been 5 years since Chef Nadine Ingram began her Cookie Couture business with a single tray of bright pink heart shaped gingerbreads baked in her home oven for her favourite local café. As a pastry dynamite who began her career in London training as a pastry chef under the legendary Michel Roux at Le Gavroche and with stints in Sydney at MG Garage and Bourke St Bakery, her passion & skill for crafting delicious biscuits saw the business expand rapidly and quickly outgrow the home kitchen.

Flour and Stone

Nadine’s philosophy of baking with only top quality natural ingredients has carried through to her new venture, the cafe Flour and Stone which opened this Monday in Woolloomooloo. As well as selling her Cookie Couture range of cookies and gingerbread, an expansive kitchen in the back of the store has enabled Nadine and her team to create a range of other delicious sweet and savoury baked goods.

Gingerbread and Cookies

Think plump macaroons, a range of sweet and savoury tarts, scones, meringues, friands and cakes served with Coffee Alchemy coffee and Rabbit Hole Tea.

Nadine kindly invited me to sample some of the range prior to the opening of the café and I was not disappointed. The apple tart was a picture of sophisticated simplicity, with layer upon layer of beautifully caramelised apple sitting atop a fine, crisp, slightly savoury base.

Apple Tart

A triple layered vanilla cream cake was moist, with the flecks of vanilla seed visible in the cake crumb. Sandwiched between each layer was fresh cream and raspberries. I believe that the mark of a chef is not how complex they can make a dish but how well they can execute a seemingly simple one and here Nadine has executed the cake perfectly.

The macaroons were deliciously plump with the passionfruit version having a delightful crunch of passionfruit seed in the filling.

Macaroons

The full menu wasn’t available for tasting when I was in the store but the savoury dishes are now available. Specials each day are scrawled on a large roll of butchers paper to the side of the counter and with dishes like leek and gruyere tart on the menu, I can’t wait to come back.

Flour and Stone

53 Riley St,
Woolloomooloo NSW 2011

02 8068 8818

http://www.flourandstone.com.au

Flour and Stone on Urbanspoon

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Author:Jeremy Bowell

Jeremy Bowell is the founder and editor of Taste Explorer. He also writes for InsideCuisine.com, TheGrapeHunter.com, SoBadSoGood.com and has featured in the Sydney Morning Herald's Good Living section. He is an avid connoisseur of all things food and drink related.
  • i tried the apple tart and carrot cake today. really nice. plus they did a pretty good mocha with real chocolate. would definitely go back again 🙂

  • Jenn

    The apple tart is to die for! You have to try it….

    • Natasha

      my office went there twice yesterday – back for more of that apple tart! oh my god, it’s the best in Sydney

  • Oh wow, that apple tart looks like perfection! I love the name of the stop as well.

  • visited yesterday, got the apple tart, some ginger bread and also coffee! had a chat with the lady making the coffee, we both love bonsoy! so glad they’re using it for those wanting soy.

  • Holly Galbraith

    After reading this and those images I really will check this place out – sounds amazing. Apple Tart one of my favourite foods!!