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Restaurant

Flour and Stone

53 Riley St, Woolloomooloo NSW 2011, Australia

Recommended by 62 people

Updated

Find Flour and Stone

53 Riley St, Woolloomooloo NSW 2011, Australia

Directions ↗
+61 2 8068 8818
HoursMonday: 7:00 AM – 3:00 PM Tuesday: 7:00 AM – 3:00 PM Wednesday: 7:00 AM – 3:00 PM Thursday: 7:00 AM – 3:00 PM Friday: 7:00 AM – 3:00 PM Saturday: 8:00 AM – 2:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About Flour and Stone

Tucked along a quiet Woolloomooloo street, Flour and Stone pairs Copenhagen bakery restraint with disciplined pastry craft. Morning brekkie regulars zero in on the chilled panna cotta lamington—sponge steeped in cream, layered with tart berry compote, and shellacked in dark chocolate and coconut flakes. The counter keeps pace with flaky croissants, Lemon Dream Cake, and leek and gruyere tarts. Seating at The Pantry fills early, but the Annex shopfront next door keeps morning queues moving.

  • Panna Cotta Lamington: Served chilled, featuring sponge soaked in panna cotta, layered with berry compote, and coated in dark chocolate and coconut flakes.
  • Sweet and Savory Baking: Daily bakes balance savory and sweet, from warm leek and gruyere tarts to Lemon Dream Cake and buttery, crisp croissants.
  • The Pantry and The Annex: Dual shopfronts split sit-down cafe tables in The Pantry from fast takeaway orders at The Annex next door.
  • Milestone Celebration Cakes: Handcrafted celebration cakes for milestone events, ranging from the flourless Blackberry Forest to layered chocolate cream cheese.
RestaurantBakery

What's On at Flour and Stone

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Flour and Stone Commands Sydney's Pastry Devotion

From cold-set panna cotta lamingtons to milestone celebration cakes and streamlined takeaway service, book your visit or order ahead to experience Woolloomooloo's quintessential bakery.

  • Artisanal Panna Cotta Lamington

    A chocolate-drenched, chilled reimagining of the classic Aussie sponge, balanced with berry compote, dark chocolate glaze, and toasted coconut flakes.

    It perfectly balanced the sweetness of the cake, cream, and jam with the bitterness of the chocolate coating and the savory coconut crisp.

    Mr. Dipta

  • Mastery in Sponge & Pastry Craft

    Meticulously crafted sponge cakes and classic viennoiserie baked with fragrant crumb structure and disciplined, balanced sweetness.

    The vanilla cake is the best I’ve ever had: fragrant, perfectly moist, and not overly sweet.

    Michele

  • Unforgettable Wedding Showpieces

    Showstopping bespoke centerpieces and layered cakes tailored to impress guests at milestone receptions and weddings.

    We used Flour and Stone for our wedding cakes and our guests are still talking about them.

    Megan Best

  • Flawless Milestone Celebration Cakes

    Crowd-pleasing whole milestone cakes that deliver decadent flavor balance and earn immediate compliments across generations.

    Rich, decadent, and perfectly balanced, it was a hit with everyone in the family. Each bite drew compliments, and it disappeared quickly!

    Robert Georgiou

  • Dual-Premise Pantry & Annex Footprint

    A tailored dual-premise layout separating leisurely cafe dining from fast counter service next door.

    The bakery has two adjacent locations – The Pantry for sit-down and The Annex for takeout.

    S A (Ms QUASON)

  • Streamlined Takeaway Bypassing Cafe Seating

    A dedicated takeaway shopfront positioned adjacent to the cafe to ensure quick pastry and espresso collection during morning rushes.

    Seats are limited and you may have to wait during peak hours but they have a takeaway shop just next door for your convenience

    SalmonSashimiMermaid

From cold-set layered lamingtons to savory morning pastries, secure your table or preorder your celebration cake today.

  • Panna Cotta Lamington

    The pannacotta lamington was insanely good

    Sophia Psaros

  • Leek and Gruyere Tart

    Love their leek and gruyere tart

    Sunny Chiang

  • Carrot Cake

    The carrot cake is perfectly moist, rich, and full of flavour

    nancy lee

  • Chocolate Cake

    the chocolate cake was amazing!

    Becca Lee

Other favorites

Artisanal tarts, morning viennoiserie, and savory bakes that round out the counter.

  • Flatbread

    The absolute highlight is the flatbread. It’s very buttery, topped with sesame and black sesame and finished with flakes of fleur de sel.

    Elias

  • Almond Croissant

    This café has the best almond croissant—so soft, fluffy, and buttery!

    Eunice

  • Apple Tart

    The apple tart was equally delightful.

    S A (Ms QUASON)

  • Leek and Cheese Tart

    Nonetheless, the leek and cheese tart is excellent.

    sk

Before you head over

Practical advice to navigate dual counters, peak crowds, and pastry service. Book your table ahead to secure your morning spread without the wait.

  • Arrive Early for Dine-In Seating

    Seating in the cafe is scarce and peak morning hours frequently bring queues. Arrive early to claim a table, or head to the dedicated takeaway counter next door if you are short on time.

  • Check The Annex for Alternate Stock

    Flour and Stone manages separate stock for dine-in and takeaway spaces. If a favorite bake appears sold out at The Pantry counter, check The Annex next door before missing out.

  • Expect Chilled Cake Service

    The signature panna cotta lamingtons and layered pastries are served chilled from the display case rather than at room temperature, preserving the delicate cream and moist sponge texture.

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