Gâteau de Voyage – 6 month subscription (GET ONE CAKE FREE)

In France, no journey to the countryside is complete without a Gâteau de Voyage. A small, travelling cake bundled up in the back of the Peugeot along with cheese and other accoutrements seems a civilised way to arrive anywhere in our book.

Our collection of travelling cakes are baked in lovely little tins… and have wings to fly across Sydney or Australia wide.

As we make a limited number of Travelling Cakes available each week, your order may not be baked and sent until the following week. You will receive a confirmation email about the date that we’re mailing it once order is placed.

This cake is specially designed as a mail-only product and is not available to order via courier or pick-up in-store. The Gâteau de Voyage is our way of bringing a slice of Flour and Stone from Woolloomooloo to Wangaratta, Whyalla and Wandillup.

Dimensions: Cake weighs approximately 1kg (without tin) and measures 190mm x 150mm x 60mm. Serves 6-8.

In the tradition of a travelling cake this tin will be sent by post and naturally will arrive in old school time. Delivery is via standard Australia Post and varies depending on destination. We do not send notifications or updates but we will provide you with a tracking number if you so wish to monitor the cake’s progress.

We have created this cake to survive an arduous journey, arriving unscathed and still delicious under these circumstances.

The waiting will be the hard part, please be patient. This is the best way we know how to send cake across Australia and still conform to remaining a small business with all the lovely trappings of joy that provides.

Terms and conditions

• Please be aware that your subscription begins in June, so please disregard any dates shown on the calendar as the indicated week: 1st, 2nd, 3rd and 4th Wednesday correspond to the flavour of the month. It’s mandatory that you choose a date in order to proceed.
• When you purchase a Travelling Cake Subscription you will be sent one cake per month for 6 months.
• Our Travelling Cake flavours change every month and are listed below. We will send your cakes consecutively for 6 months, June to November. Please note that the flavours are only available for the months listed.
• We send them via Australia Post every Wednesday. When you purchase your cake subscription please select which Wednesday of the month you’d like your cakes sent. Please note we cannot send your cake on a specific date.
• You must nominate a main address that we will send your cakes to. If you want to send the cake to a friend or family member you can nominate to send your cake to a different address if we are notified by email hello@flourandstone.com.au before your cake is due to be sent.
• We’re not able to provide refunds (partial or full) once your subscription is purchased.
• Pre-order closes on Tuesday, 25th June.

JUNE: LONDON FOG
Ingredients: Flour, caster sugar, baking powder, salt, butter, sunflower oil, sour cream, EG leaves, milk, eggs, vanilla,
Toppings: milk, icing sugar, vanilla, salt, lavender and calendula petals

JULY: DATE, ALMOND & THYME
Ingredients: Dates, bicarb, espresso, self raising flour, almond meal, salt, almond roast, butter, brown sugar, eggs
Toppings: butter, brown sugar, cream, icing sugar, sea salt flakes

AUGUST: LUMBERJACK
Ingredients: Apples, dates, bicarb soda, butter, caster sugar, vanilla, eggs, self raising flour
Toppings: Butter, brown sugar, milk, shredded and flaked coconuts

SEPTEMBER: CHOCOLATE ESPRESSO
Ingredients: Flour, dutch cocoa, baking powder, salt, butter, caster sugar, eggs, vanilla, sour cream, sunflower oil
Toppings: Espresso, icing sugar, salt, vanilla, cocoa nibs

OCTOBER: BANANA, WHITE CHOCOLATE AND MACADAMIA
Ingredients: Banana roast, eggs, caster sugar, vanilla paste, sunflower oil, self raising flour, bicarb soda, white chocolate, macadamia roast
Toppings: Milk, maple syrup, brown sugar, icing sugar, salt

NOVEMBER: YORKSHIRE PARKIN
Ingredients: Oatmeal, plain flour, baking powder, bicarb soda, cinnamon, cloves, nutmeg, allspice, ginger, treacle, golden syrup, butter, brown sugar, eggs, buttermilk, stem ginger

Serving and Storage: This cake is designed to last for up to two weeks from when it is made. Store in a cool, dry spot.