Due to the success of the Hunters Hill bakery, Melina and Angelo recently opened a Stoneground Bakery in the heart of Annandale which offers a similar menu, look and feel and follows the same commitments to it's customers. 

Reclaimed window shutters imported from South America adorn the walls and their rustic touch gives additional warmth to an already cosy bakery in which people travel far and wide to pick up their fresh tasty bread, imported olive oil and honey, delicious pastries or sit down for a people-watching brunch. 


Stoneground Bakery started as a shopfront on Gladesville Road by a local husband-and-wife team, Angelo and Melina Frelingos.


What started as just a bakery, turned into so much more, turning out freshly baked pastries, croissants, quiches, sausage rolls and pies from the in-house bakery as well as seasonal salads, burgers, soups, sandwhiches, pasta and much more.


The Kytherian tart is a popular hit among locals and friends, a traditional Greek custard-pastry named after Greek island the Frelingos’ family traditionally calls home. 


All the buzzing kitchen activity can be seen through huge glass panels that take you inside all the action. Behind the counter there’s a sizeable display of fresh bread that comes daily from the Gregory’s Bread bakery which is also owned and run by the Frelingos and has been in the family for 25 successful years. 

The bakery has a strong commitment to using preservative-free Australian produce. The space is fresh, modern and compact. The coffee is local WILL & CO which has a cult following among Sydney-siders. 



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