Est. 2009 · Shoreditch, London
Stone-milled flour. Long-fermented doughs. Baked before sunrise so you never wait for fresh.
Order for collectionThe Bread
Our signature. 72-hour cold ferment with 20% whole wheat. Open crumb, blistered crust.
£5.80Dense, moist, complex. Made with 100% stone-milled rye and a long overnight bake.
£5.20Light and slightly sweet, with raw local honey and sunflower seeds through every slice.
£5.50Ancient grain revival. Nutty, aromatic, rolled in sesame. Limited run — Fridays only.
£6.50I moved to Berlin two years ago and the only thing I still miss from London is Flour & Stone's sourdough. Nothing comes close.
I've been ordering the dark rye every Saturday since 2017. It's the one ritual in my week I truly protect.
Turned up at 11:55 on a Sunday. They sold me the last cardamom bun. It was still warm. That was a good day.
Our story
Flour & Stone opened in 2009 when we couldn't find bread in London that tasted like the bread we grew up eating. We sourced a second-hand stone mill, found an organic wheat farmer in Suffolk, and taught ourselves to bake — slowly, badly at first, then less badly, then well.
Fifteen years later we still mill our own flour on Tuesdays, still bake through the night, and still argue about hydration percentages. Nothing about the process has been made faster on purpose.
— Roz & Tom, founders