Hearth & Crumb

A round sourdough loaf on a walnut board
No. 1 · neighbourhood bakery & cafe

Country sourdough

Flour, water, salt, starter. Out of the oven before the doors open.

It starts the night before.

Every loaf here is mixed by hand in the evening and left to rise slowly overnight. That long, cool wait is where the flavour comes from.

By the time the street lights go off, the dough is shaped and the oven is hot.

Floured hands shaping a ball of dough on a timber bench
A baker draws crusty loaves out of a glowing deck oven with a wooden peel

Then the door opens.

Keep scrolling. This is the best part of the morning.

No. 3 · the first bake

Straight off the peel

Crackling as it cools. Best eaten today.

On the counter today.

A short list, baked in small batches. When it's gone, it's gone until tomorrow.

A butter croissant on a speckled plate
No. 4

Croissant

Butter, laminated over three days.

A glazed cinnamon scroll on a speckled plate
No. 5

Cinnamon scroll

Brown sugar, cinnamon, a thin glaze.

A mince and cheese pie cut open on a plate
No. 6

Mince & cheese pie

Flaky pastry, slow-cooked filling.

A flat white with latte art beside a croissant
No. 7

Flat white

Pulled all day, by the window.

Grab a seat by the window. Stay as long as you like.

Macro of the open, glossy crumb inside a torn sourdough loaf
No. 8 · inside a loaf

Open, glossy, still warm

That's what a slow overnight rise looks like.

Come by in the morning.

Pull up a chair, or order ahead and we'll have your loaf wrapped and waiting at the counter.

Order ahead
No. 9 · the shop
Where
Your street, Your town
When
Early till mid-afternoon (your hours here)
Order
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