Flour and Stone Pantry is a haven for the home baker. The shop replaced Flour and Stone’s original Woolloomooloo space in 2021, and now you can find the much-loved bakery’s greatest hits – including its panna cotta-soaked lamingtons and lemon-drizzle cake – down the road at Flour and Stone Annexe.

The store is filled with everything the home baker needs, from cake tins to Woodstock flour, old-school biscotti, hard-to-find St David butter and free range eggs from Dural. There's also a selection of owner Nadine Ingram’s favourite baking tomes, plus tea by Rabbit Hole and cake pedestals by Kimberly Cruz. Each of Flour and Stone’s pastry chefs has been tasked with creating their own item, accompanied by a plaque telling its story. For example, Sarah Ghantous has been baking lavosh crackers with her grandmother’s za’atar for more than 30 years.

Over in the fridge, there's a raft of products to elevate the home baker’s creations to the next level. Think buttermilk ricotta, pot-set yoghurt, passionfruit curd and lemon curd. But it’s the ready-to-roll pastry that’s flying off the shelves.

You’ll also find Flour and Stone’s popular DIY pavlova kits: a box filled with four pavlova nests and an instruction card. All the fillings – passionfruit and lemon curds, sherry custard, honeycomb and berry compote – are available in store.