Flour and Stone is, without a doubt, an institution.
It’s been part of Sydney’s bakery and cake shop scene since 2011, so way before specialty bakeries were a thing! Led by Nadine Ingram, they’ve always had an uncompromised focus on high-quality ingredients and ethical artisan production.
The Flour and Stone team. Photo: Petrina Tinslay
Whether by coincidence or alignment (we share founding year and ethos), our paths crossed in 2019, and we’ve been working together ever since.
That’s, indeed, the year we created our Sweet Tooth espresso blend: we designed it specifically for them, with a rich and full-bodied profile that would pair well with their decadent pastries. It was so yum that we started offering it as well as part of our retail lineup!
Coffee and pastries in Flour and Stone. Photos: Alan Benson
Fast-forward a handful of years, and we’re still holding a beautiful partnership based on delicious pastries and coffee.
Jackie (Flour and Stone’s FOH Pantry manager) is up next in our wholesale showcase, so you get to know them a little bit better and, next time you’re around, give yourself permission to indulge. No regrets.
🥐
your name and role:
Jackie, FOH Pantry manager at Flour and Stone.
[From Nadine, Flour and Stone’s founder: Jackie is often mistaken for the owner of F&S, mainly because the energy and love she puts into her role is kin to that of the proprietor. This is the highest compliment that there are people in my team that care for my business that much.]
your venue/vibe/offer in one sentence:
Our aim with the Pantry at Flour and Stone is to provide our customers with a dining experience filled with warm hospitality and delicious treats
most popular food order:
The item on our menu that creates the most excitement and anticipation from regular and new customers alike is our eggs and soldiers. Faces light up when they see the gorgeous egg cossies, and they delight in the simplicity of the dish, which brings back childhood memories for so many.
It is so lovely to be able to confidently say, “You’re going to love our coffee”, and they do.
Eggs and soldiers, plus travelling cake (from their cake subscription!). Photos: Alan Benson
most popular coffee order:
Flat white with all its incarnations, closely followed by a long black.
2 things you love about working with/serving/drinking Sample:
It is so lovely to be able to confidently say, “You’re going to love our coffee”, and they do. I also love the fact that the Sample blend we use, Sweet Tooth, was created especially for us. It’s lovely caramel notes pair beautifully with Nadine’s creations.
most played track/artist/playlist right now (at the venue):
Stan Getz, Jazz Samba and the Cesária Evora playlist.
something new you learned in the last month:
I thought we had already perfected our Kouign Amman’s, but I learnt that the best one was still to come. Frances’ Pear, Saffron and Vanilla KA is truly spectacular.
a recommendation (or 2):
I am going retro with this one and sharing that I am currently entranced in the new novel by one of my favourite authors Chimamanda Ngozi Adichie, Dream Count Her lyrical writing is just so beautiful, you want to savour every sentence!
Jessica Au’s Cold Enough For Snow remains one of the most moving and beautiful novels I have read. It was the simplicity and authenticity that struck me. I feel that this is what we try to do in the Pantry. Keep it simple but provide a memorable experience.
🥐
Thanks for this and all these years of partnership, Nadine, Jackie and the whole team at Flour and Stone. Here’s to many more!