Flour and Stone

Nadine Ingram grew up on a Hunter Valley dairy farm, trained at 19 in the pastry sections of Le Gavroche, Le Caprice and The Ivy in London, then came home to MG Garage before joining the newly-established Bourke Street Bakery in 2003. She opened Flour and Stone in Woolloomooloo and named it after her daughters Poppy and Ruby. The bakery sits across two shopfronts thirty metres apart on Riley Street — the Pantry has the sit-down room, the Annexe handles pickups — with butter from Vanella, milk from Country Valley, cheese from Kristen Allan, coffee from Sample. The pannacotta lamingtons are an Ingram invention. Cookbook out in 2018; baking classes taught in person.