After announcing a long overdue expansion in 2019, enormously popular bakery Flour and Stone opened an annexe a few doors down, designed to ease the foot-traffic and congestion over at the mothership.

Customers can still get cult favourites such as the lemon-drizzle cake, chocolate and raspberry buttermilk cake, carrot cakes. Other staples on the menu over at the main bakery are on offer, but everything here is takeaway only.

Seventy per cent of the annexe is production space, with a temperature-controlled area for pastry and croissant-making. Owner Nadine Ingram and her pastry chefs hold workshops – students can undertake structure programs, or take just one or two classes if they prefer.