With the success of their original Woolloomooloo outpost, The Annexe by Flour and Stone is a welcome new addition for grab-and-go baked goods.

For lovers of flaky croissants and decadent pastries, Flour and Stone will be a familiar name. Since swinging open its doors in 2011, the Woolloomooloo stalwart has been serving up artisan baked goods for eastern suburbs locals and Sydneysiders alike, with regular stints at Carriageworks and Orange Grove weekend markets.

But for the past 18 months, founder Nadine Ingram has been working on giving her team of bakers more space to play with. Backed by the success and popularity of their founding ‘Salon’ venue at 53 Riley Street, Nadine realised it was time to expand. “Our team grew to cope with demand which meant that our kitchen eventually became far too small. This resulted in a ‘hot bench’ situation where the team would spend all day shuffling around to fit into appropriate spaces for the tasks they were doing,” Nadine explains. “It just wasn’t sustainable.”

It might be just 2 doors down from the original space, but The Annexe at 43 Riley Street is a big step for this passionate team of bakers. “The primary purpose of the space is to allow us to engage with our work in a more meaningful way. Both for the bakers and the front of house flow. An opportunity for us to be creative and work in an environment that provides the practical tools for us to bake and serve the best we can,” tells Nadine.

But for pastry lovers, The Annexe also serves as Flour and Stone’s dedicated takeaway spot, helping to streamline the grab-and-go experience for all. The shopfront will be serving up take-away only sweet treats and coffee, helping to meet the demand of increased takeaway customers (while the Salon remains a dine-in only destination). Since launching in late February 2020, The Annexe has been delighting customers with a selection of curated tarts, cakes, pies, sandwiches and more available at the counter.

Plus, The Annexe is also set to play host to a series of interactive cooking workshops in the second half of 2020. Bringing in their peers across the industry, expect part demonstration, part hands-on cooking classes covering everything from cheese making to fermenting and so much more. And, of course, learning the basics of baking is also set to be on the workshop program.

After Easter, four new cakes will be hitting the counter at The Annexe including Caramel Passion Gateaux, plum and ginger sponge (made with brown sugar), Coffee hazelnut torte and even a Gateau Basque with cherries and Armagnac.

Find The Annexe at 43 Riley Street, Woolloomooloo. Open Monday to Saturday. Find out more here.

Looking for more delicious baked goods? Check out our guide to the best bakeries in Sydney.