Flour and Stone + Rabbit Hole Tea


Flour and Stone

Flour and Stone is a collaboration of baked goodness learned by owner Nadine Ingram in houses such as Le Gavroche, Bourke Street Bakery and The Ivy in London. Opening in November 2011 with an old fashioned vanilla cake and some hand iced gingerbread cookies on the counter their repertoire has evolved into a range of classic inspired pastries baked in a rustic way. Nostalgic lemon drizzle cakes, a fine apple tart straight off a French baking sheet and a Lamington that makes some go weak at the knees. Their focus is on the quality and our contribution to the community around them and beyond. 


Flour and Stone on the importance of COLLABORATION

"Flour and Stone has collaborated with Rabbit Hole since we opened in November 2011 and we were one of their first wholesale customers. Their teas are hand blended and the feel and quality of their product is personal and full of quality and flavour. We believe it is a like minded partnership!"

Rabbit Hole Tea

After scouring endless cafes for a good cup of tea, Corinne and Amara finally gave up and decided it was time to make their own. A quick trip to Vegas in 2010 (for the World Tea Expo of course!) and several litres of tea tasting later and The Rabbit Hole was born. Their mission is to serve you tastebud tingling tea. No teabags, no chemicals, no disrespecting farmers or the environment. Just natural, organic and fairly traded leaf. Corrine and Amara are also co-creators of the Sydney Tea Festival and founding members of the Australian Specialty Tea Association.