If there is one thing Sydney does not have a shortage of, it
is bakeries, patisseries, and a multitude of shops that unsuccessfully try to
imitate bakeries and patisseries. Flour and Stone thankfully (and very successfully)
falls into the non-imitator category.
(Credit is due to my great friend Donna for introducing me to this wonderful yet hidden gem.)
The location may seem slightly obscure and inconvenient,
located on the Woolloomooloo end of Riley Street. Easily accessible if you
happened to park your car in the Domain, or cut through the Domain. Or, for
those of you into sadistically expensive parking options, located behind the
infamous Woolworths in Woolloomooloo.
There are not any visible displays of diet breaking; belly
fat adding; tooth decaying treats until you enter into the bakery. The bakery
has seating for around 12 people, adding to the charm. The store size also
results in a Menu that can be subject to change, to the extent that the website
has a link to “What We’re Baking Today”. See below for what was being baked on the day
of review.
Time is however better spent as surveying the cakes on
display, as opposed to studying the menu. This option is probably more
damaging to any attempt at maintaining healthy eating habits – you have been
warned.
It took a while to order something from the selection that
caused me to drool and require a change of shirt. The staff were however not in
any way pushy, and willingly (and perhaps dangerously) set up a tab so payment
could be settled at the end. On account of time constraints, we ended up selecting three
items from the menu, two of which are arguably signature items.
First up - Pain au Chocolat.
This was sensational. In fact, better than most if not all
the Pain au Chocolat I devoured whilst visiting Paris. Each layer of pastry was
so wonderfully flaky and buttery, almost melting on the tongue. The Valrhona
Chocolate inside was not only perfectly proportioned, but was still gooey and
not rock solid – a faux pas so common to pain au chocolat. Making croissants is
an art form, and this pain au chocolat belongs in the Louvre.
Second was what is perhaps Flour and Stone’s signature
savoury dish, the Slow Braised Lamb, Potato and Rosemary Pie.
Once again, the pastry was phenomenal. I enjoyed the free
form and rustic look of the pie. The pastry was perfectly crispy on the edges
and flaky on top. After admiring the pie, it was time to destroy the perfectly
formed masterpiece to reveal the wonderful contents within.
A little part of me felt as excited as a young child (or,
myself today) opening up a box to reveal a new model aircraft. The contents of
the pie revealed potato chunks that were soft yet not mushy, melt on your mouth
chunks of lamb that would be easier to eat with a spoon than a fork, all
intertwined with subtle hints of rosemary.
The final item off the menu was the Fine Apple Tart, the
image that also greets you when you go onto the website for the bakery.
It was a fine apple tart indeed, on several levels. Not only
were the apples so finely sliced and
perfectly formed, the tart was one of the finest
apple tarts I have ever devoured. Each slice of apple on the tart still had
texture without being crunchy. The
flavours were perfectly balanced with subtle hints of vanilla. The pastry, once
again, was outstanding.
Yes, it will definitely take more than a few visits to
sample everything on the menu. But after making some difficult decisions on
what to select, Flour and Stone definitely lived up to expectations. Each item
felt like it was individually crafted, with strong attention to detail on both
technique and flavour.
Overall, I am thankful for being introduced to Flour and
Stone, and I will most definitely return. By far some of the best bakery items
I have eaten in Sydney, and some of the best since visiting Paris.
Final Score – 8.5/10
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