A bakery that started at the kitchen table
Hearth & Honey began the way most home bakeries do: a sourdough starter, a lot of flour on the floor, and neighbours who kept asking for "one more loaf". Today we bake to order from our licensed home kitchen, a few batches a week, so everything that leaves the oven is fresh for the day you need it.
How we bake
- Slowly. Our breads ferment for up to 48 hours and our croissants take three days.
- With real ingredients. Cultured butter, local eggs and flour, and fruit in season.
- In small batches. We only bake what has been ordered, so nothing goes to waste.
Allergies and dietary needs
We offer vegan, dairy-free and gluten-free options, marked on the menu. Our kitchen also handles nuts, wheat, dairy and eggs, so we cannot promise a bake is free from traces. Tell us about any allergy when you order and we will talk it through.