Sydney bakeries part 2 (of 2 for now) is ready for you! Last week, I posted on recipes tried from Bourke St Bakery, essentially from one of their book. This week, it is about another bakery I have discovered at the Orange Grove Market . I am speaking about Flour and Stone. What I like about this bakery is the home feeling, the products look beautiful and somehow rustic at the same time.  The other reason I like them, is that I have been making some of the same products at home, same same!

The recipes I am providing are mine.  I have not consulted the Flour and Stone’s recipes (yet), only googled quickly to check if some were online.  If you are after some of their recipes, there are a few on the web (google Flour and Stone or Nadine Ingram).

The recipe I am not giving, I would have to work it out to do so, is the one for this yummy lemon curd doughnut pictured above.  Really nice!

Tarte fine aux pommes (apple tarte fine)

This is a traditional French tarte, most often found in bakeries.  The tarte consists of puff pastry, apples, butter and sugar.  My full recipe is HERE.

The next recipe is a bit of a mouthful, hang on:

Raspberry and buttermilk flourless chocolate cake

The name says it all, it is a moist chocolate cake (addictive actually!), it uses buttermilk and almond meals and with the raspberries, it is simply irresistible!

You can make it as a large cake or in individual portions (which is great to!).  I made that cake up (and wrote the proportions down) about 8 years ago! I remember because it became the favourite after diner snack of a Swedish flatmate at the time, when she left, she specifically asked for the recipe (which I gave her). The recipe is HERE.