Flour and Stone is a collaboration of baked goodness that Nadine learned in houses such as Le Gavroche, MG Garage, Bourke Street Bakery and The Ivy in London. In turn, all of these places have shaped the way Flour and Stone cook, contributing technique, finesse and love to their baking. Since 2011, their repertoire has evolved into a range of classic inspired pastries baked in a rustic way. Nostalgic lemon drizzle cakes, a fine apple tart straight off a French baking sheet and a Lamington that makes some go weak at the knees. They are a small bakery with a consistent ambition to stay that way. Their focus is on the quality and their contribution to the community around them and beyond. Flour and Stone attributes its success to their team of dedicated people who aspire to turn out their best work each and every day. Their ethos has always been centred around our belief that good food has to be combined with great service and it’s this practice that sets them apart.