Broadsheet Sydney Food is the essential guide to more than 100 of the city’s best bakeries; grocers; delicatessens; markets; fishmongers; butchers; sweet shops; bottle shops; tea and coffee shops; and cook and tableware shops.
To celebrate its release, we’re giving away a prize a day for 12 days. Each prize includes a copy of the book and goods from a producer or supplier selected from the book. Enter now for your chance to win.
Flour and Stone’s small counter heaves with lemon dream cakes, black sesame chiffons and lemon drizzles alongside smaller items such as caramelised canelés, huge meringues, fine apple tarts and iced gingerbread cookies.
Owner and baker Nadine Ingram has a magical way with butter, cream and sugar and isn’t afraid to gently encourage old classics into new territory. Her lamington, for instance, is soaked in luscious panna cotta to give it slight wobble and real spoonability, and it’s stuffed with dark berry compote.
All this makes Flour and Stone one of our favourite spots to pick up a sweet treat. Or better yet, get them delivered. The bakery sends its goods to houses and offices across Sydney from Monday to Friday.
Today’s prize is a copy of Broadsheet Sydney Food and a box of 20 sweets chosen from Flour and Stone’s counter. Like Forrest Gump and his box of chocolates, you'll never know what you're gonna get, but it may include the following: canelés; iced honey madeleines; coconut bundt cakes with fresh mango, passionfruit and lime; chocolate, raspberry and buttermilk cakes; raspberry sablé tarts; strawberry, honey and rosemary brûlée tarts.