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One of Sydney's best bakeries has opened a second site

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Written by
Matty Hirsch
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Possibly the only bad thing you could ever say about Nadine Ingram’s incredible Woolloomooloo bakery, Flour and Stone, is that it’s too small. But, let’s face it, that is actually a big part of its charm.

“It’s secretly what you love most about us,” says Ingram.

That’s all set to change today, however, with the opening of the Annexe – a new space located at 43 Riley Street, just a few doors down from the original site. There won’t be any seats inside the additional outpost, which will be focused primarily on take-away, order collection, workshops and events.

As for the reason behind the expansion? “For us to be able to serve you, we need to serve ourselves first,” says Ingram. “Our physical, mental and spatial ability to give you our best is the primary focus for this move.”

Thankfully, the eat-in café isn’t going anywhere. In fact, 53 Riley Street (now known as the Salon) will be increasing its capacity, so you’ll be able to enjoy your spanakopita and lemon dream cake in peace, without the bustle of a never-ending queue.

And if you’re wondering whether some new creations are in the works now that there’s even more space to play with, the answer is very much a yes.

The Annexe opens today, Tuesday, February 25, at 43 Riley St, Woolloomooloo. For more information, click here.

Looking for more ways to satisfy that sweet tooth? Have a look at our list of the best cookies in Sydney.

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