Flour and Stone is the exact bakery Nadine Ingram wanted to open after years cutting her teeth at top London institutions like Le Gavroche and the Ivy. These aren’t New Age cakes and gluten-free confections. The pastries at Flour and Stone are the nostalgic sweet treats you might have eaten at your grandmother’s on Saturdays. Victoria sponges with rings of jam in the middle, apple tarts, lemon drizzle cakes, sometimes, if you’re lucky, the gone-in-three-bites gingerbread men of your childhood. To re-create this sugary magic at home, do what we did: Buy Ingram’s cookbook.

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