Tivoli Road Bakery – a South Yarra spot known for its crispy doughnuts and hot loaves – will host Sydney baker Nadine Ingram on Saturday to celebrate the publication of her first book of recipes, Flour and Stone.
Ingram is behind the much-loved Woolloomooloo bakery of the same name, which opened in November 2011.
The intuitive pastry-maker – who learned while working at Le Gavroche, MG Garage, Bourke Street Bakery, and The Ivy in London – is best known for doing bakery classics well; lamingtons, brownies and scones are among her specialties.
At the launch you can sample her panna-cotta lamingtons; apple tarts; lemon drizzle cake; signature gingerbread cookies; and chocolate, raspberry and buttermilk cake from 10am.
If you fancy trying to recreate some of the magic yourself, Ingram’s book will be available to purchase – she’ll even be there to sign it in person before 4pm.