Stoneground Annandale is Melina and Angelo Frelingos’ first venture in the inner west. The bakery shares a menu and a commitment to using preservative-free Australian produce with its sister stores at the Sydney Fish Markets and Hunters Hill.

Breads made from Stoneground’s 20-year-old sourdough starter are sold next to freshly baked baguettes, pastries, croissants, quiches, pies and tarts. In pride of place is the Kytherian tart, a traditional Greek custard-pastry named for the Greek island the Frelingos’ family traditionally calls home.

Reclaimed window shutters imported from South America adorn the walls and their rustic touch gives additional warmth to an already cosy store. The shop’s otherwise simple design places a focus on the Frelingos’ products.

Past the baked goods, there’s coffee by Will & Co, tea by Rabbit Hole, and seasonal meals from the on-premises kitchen. Seating is ample and spills out of the shopfront onto Booth Street’s quiet footpath.

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Updated: March 17th, 2017

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