Flour & Stone Bakery

From the oven today

Today's bakes

Our menu changes with the seasons. These are the regulars — everything is made from scratch in our kitchen, with flour we stone-mill ourselves.

Sourdough Loaf

Stone-milled flour, 48-hour cold ferment, scored and baked in our deck oven. Available Tuesday to Sunday from 6am — reserve ahead to avoid disappointment.

Butter Croissant

Laminated with cultured Pepe Saya butter over three days. Sold out by 9am most mornings. Come early or call ahead.

Seasonal Danish

The filling changes weekly with what's at the market — stone fruit, custard, rhubarb, fig. Ask at the counter for today's flavour.

Cinnamon Scroll

Enriched dough, brown-butter cinnamon filling, cream-cheese glaze. Best eaten warm, ideally standing at the counter.

Country Rye

70% dark rye, seeded crust, dense open crumb. Keeps well for four days. Order whole loaves in advance — we bake to order on Tuesdays and Fridays.

Kouign-Amann

Flaky, caramelised, a little sticky, very worth it. Saturday and Sunday only while they last.

Baked fresh every morning — we sell out. Come early or call ahead. 0412 554 778

Custom orders

A cake made just for you.

Custom cakes, corporate orders, and wholesale enquiries — call us to discuss.

Order by phone

The bakery

Baked by hand, every morning.

Flour & Stone started as a market stall in 2018 — a small table in Eveleigh, a sourdough loaf, and more customers than we had bread for. We found our home on Crown Street the following year.

We mill our own flour using heritage wheat varieties sourced from farms in the NSW Southern Tablelands. The fermentation is slow — 48 hours minimum — and the baking is done in a deck oven that runs from 4am.

Nothing goes in the display case that we wouldn't eat ourselves. When something sells out, it's gone. We think that's how it should be.

“Baked slow. Sold fresh. Gone by noon.”— Mia Thornton, Head Baker & Co-founder

Baker's hands shaping sourdough dough on a floured bench

From the kitchen

Fresh from the oven

A few shots of what comes out of our kitchen each morning.

Freshly baked sourdough loaf on a wooden board at Flour & Stone Bakery

Golden butter croissants fresh from the oven

Assorted pastries and baked goods on display at Flour & Stone

Cinnamon scrolls glazed with cream cheese icing

Rustic sourdough loaves cooling on a wire rack at the bakery

What our regulars say

Kind words from the neighbourhood

“I come here every Saturday morning without fail. The croissants are the best in Sydney — genuinely flaky, buttery, not too sweet. The sourdough lasts the whole week.”

“Ordered a birthday cake with two days notice and it was absolutely incredible. Mia understood exactly what I wanted without needing a brief. Will be back.”

“The rye loaf is exceptional — dense, complex, nothing like supermarket bread. Worth the cycle over from Newtown every week.”

“Come for the kouign-amann on Saturday. It's one of those things you'll think about until next weekend. The staff are warm and never rushed.”

Loyalty card

Collect your stamps

Spend $20 or more and earn a stamp. Collect 9 and your 10th visit is on us. Ask at the counter for your card.

Cards available in-store. Stamps are non-transferable.
Questions? Call 0412 554 778

Our neighbourhood

Visit us in Surry Hills

Opening hours

Tuesday – Friday6:00am – 2:00pm

Saturday6:00am – 1:00pm

Sunday7:00am – 12:00pm

MondayClosed (the bakers rest)

Get in touch

0412 554 778Tap to call us now

hello@flourandstone.com.auWe reply within one business day

88 Crown Street
Surry Hills NSW 2010

We serve customers from across

Surry HillsRedfernDarlinghurstNewtownChippendaleWaterlooAlexandriaErskineville

Before you visit

Good questions

Do you take orders in advance?

Yes — we strongly encourage it for sourdough loaves and country rye, which often sell out by 9am. Call us the day before and we'll set one aside. Custom cakes need at least 48 hours notice; for tiered or wedding cakes, a week or more is ideal.

Do you offer gluten-free options?

We bake with wheat and rye in an open kitchen, so we can't guarantee any product is free from gluten contamination. We do offer a spelt loaf and several naturally gluten-light options — call us to discuss if you have a sensitivity.

Can I order a custom celebration cake?

Absolutely. We do birthday cakes, wedding tiers, and corporate orders. Call us at least 48 hours ahead for single-tier cakes and two weeks ahead for tiered work. We'll talk through flavours, size, and finish over the phone.

Do you do wholesale or corporate orders?

We supply a small number of cafes and offices in the inner east. Minimum order applies. Call or email and we'll send through our wholesale terms — we're selective about wholesale partners so we can keep quality consistent.

Is there somewhere to sit and eat?

We have a small bench out front and a couple of chairs inside. We're primarily a takeaway bakery — but you're always welcome to linger with a coffee while things are still warm.