There are many reasons to adore Sydney; we have the harbour of dreams, patches of pristine wilderness and an obsession with coffee. But what I really adore about my hometown is the sheer number of seriously good bakeries. After all, what’s the point of being blessed with sunshine if you can’t eat cake in it?  A.P. Bakery (of buttermilk croissant fame) is perhaps the most experimental. Flour in Caringbah is a scrumptious community haunt, Brickfields might just make the best sourdough around, Lucien Baked Goods lets Middle Eastern flavours shine, while Banksia Bakehouse create pastries (all inspired by Australia’s flora) that look too beautiful to eat - although you absolutely should, they’ll make you very happy.

And then there’s Flour and Stone, a Woolloomooloo institution created by Nadine Ingram where it’s all about cake … and tarts … and biscuits … and meringue. Although the panna cotta lamington and seasonal custard tarts will ensure repeat visits, I love how warm and friendly things feel here. You’re never rushed, names are remembered (the team will even keep back the treats they know regulars adore) and the counter is a work of art, piled high with buttery treats you’re powerless to resist. Nadine has also just released a new cookbook, Love Crumbs, that celebrates Flour and Stone’s new and iconic creations, Sydney’s phenomenal flavours (and icons) and the sheer brilliance of cake.

You can order a copy of Love Crumbs here - but for now, here are two gorgeous recipes from the book in case you can’t wait to get baking.