Nadine Ingram

Nadine Ingram is the baker and founder of Flour and Stone, a petite bakery in inner-city Sydney with a large and devoted following for its pannacotta lamingtons, dreamy cakes and buttery croissants. From a dairy farm in the Hunter Valley to Michelin star restaurants in London, and baking cookies in her own kitchen, Nadine has come to firmly establish herself in the echelons of Sydney’s artisan baking community. At the age of 19 Nadine’s love for baking took her to London where she honed her skills in the pastry sections for houses such as Le Gavroche, Caprice and The Ivy. England is also where she met her future husband Jonathan who has been instrumental in her success through his support. They have two daughters named Poppy and Ruby, after whom Flour and Stone was named.

One of her turning moments was leaving MG Garage in 2003 and transitioning from being a restaurant pastry chef to working in a bakery with the newly established Bourke Street Bakery. Immediately, Nadine was struck by the fact that she could now see and talk to the customer, a connection she had only been able to foster whilst working in restaurants. Consequently, Nadine believes baking has become her way to connect with people from her heart, a thread that is slowly being diminished in today’s society.

Nadine was nominated for the 2017 Telstra Business Women’s Awards which is a testament to her belief in strong, creative business women making their mark within the baking community and beyond. Then more recently, 2019 started with Nadine's nomination for Gault and Millau's pastry chef of the year award followed up in September 2019 with presenting a keynote presentation at TedX Macquarie University.

It is the publication of her two books- her long awaited and highly anticipated cookbook Flour and Stone, Baked for Love, Life and Happiness and more recently her second book Love Crumbs that are two of her most prized achievements.