Long time Sydney favourite bakery Flour and Stone has opened its much-anticipated new ‘Annexe’ store just down the road from its original Woolloomooloo store.
The popular eatery has delighted locals with its intimate space, friendly service, and of course its glorious range of buttery croissants, spanakopita, scones, and delicate lamingtons, but the tiny bakery announced plans to expand back in November.
Rather than moving to a larger premise however, owner Nadine Ingram chose to retain the small-business atmosphere Flour and Stone’s customers had got to know and love by opening a second store just two doors down at 43 Riley Street.
“There’s been rumblings of Flour and Stone leaving the hood for bigger premises,” Ingram wrote on Facebook in November.
“Tears at the thought of our tiny shop moving away.
“Let me tell you, it’s been a reflective year. You see, we actually outgrew our bakery about two years ago. In the meantime our incredible team have been working on top of one another like an acrobat pyramid.
“A framework with twenty-two people precariously balancing on one another’s shoulders builds a lot of trust, as you can imagine. You really get to know one another, intimately. And the rewards for that are immeasurable.
“But it’s not sustainable.
“This is the beginning of a new chapter to maintain our ambition to stay small. I could have chosen a big warehouse across town, increased production and rolled out F&S across the country. Then 43 Riley Street (just two doors down) popped up on my radar.
“No.43 will operate in conjunction with No.53. The new space will be a win for you and us, providing a better customer experience as well as giving us more space to breathe. There are big dreams for this space that we will tell you about soon. In the meantime it’s business as usual as we look to a long cake future in Woolloomooloo.”
Flour and Stone’s existing space at 53 Riley Street, now known as the Salon, is now eat-in only, while the new venue which opened on February 25 is all about takeaway.