Flour and Stone

A luscious celebration of baking for life, love and happiness.

Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind. Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen. Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life. ‘Beautiful recipes written by a master baker with care, skill, and that intangible ‘something’ that makes me want to bake every single cake and pastry.’ Belinda Jeffery

Author Biography

Nadine Ingram has worked in high-profile establishments around the world, including London’s Le Gavroche and The Ivy, as well as Sydney’s MG Garage and Bourke St Bakery. In 2011 she realised her vision of a bakery that would serve classic inspired pastries with Flour and Stone, her first bricks and mortar store. Now a thriving Sydney institution, Flour and Stone draws fans from across the city and around the world. Her first book, Flour and Stone: Baked for Love, Life and Happiness was published in 2018 and shared some of her signature recipes. Website: flourandstone.com.au; IG: flourandstone, nadineingram