Our starter is eleven years old and has a name. Here is how we feed it, and how to keep one alive on your own counter.
Breads
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Need a cake by Saturday?
Warm bread, baked before dawn
Slow-fermented bread, hand-laminated pastry and honest cake — pulled from the hearth every morning and packed in brown paper while it is still warm.
- Stone-milled grain from two nearby farms
- Mixed by hand, in the oven by 4am
- Same-day delivery across the neighborhood
Whole loaf, sliced on request
Need a cake by Saturday?
This week's favorites
Bestsellers from the hearth
The four things our neighbors reserve before we open. Order online and pick up warm, or have it delivered the same morning.
A standing bread order, shaped around your week
- Standing weekly orders held under your name
- A rotating pastry each week, built around whatever is ripe
- Custom cakes for birthdays, weddings and ordinary Tuesdays
Custom cakes need 72 hours' notice. Everything else is first come, first served.
Old methods, kept on purpose
Six things we refuse to rush. They are the reason a Sweet Hearth loaf tastes the way it does, and the reason we sell out most days by two.
Stone-milled grain
Wood-fired hearth
36-hour ferment
Seasonal fruit
Cultured local butter
Shaped by hand
Questions from the counter
Notes from the bench, for anyone who bakes at home
Butter, dough, patience: the folding schedule behind our croissants and why the kitchen stays cold until seven.
Pastries
How we build a celebration cake: a sturdy crumb, a soft buttercream and just enough fruit to keep it from being a sugar bomb.
Cakes
Two farms, one small mill, and why grain milled last week tastes nothing like flour that has sat in a warehouse since spring.
Grain