Today’s menu
Baked this morning in our stone-deck oven
Cardamom Bun
Swedish-style knot, pearl sugar
Our story
Slow dough and very early alarms.
Ingrid and Tomás opened Hearth in a former cobbler’s shop with one oven and a jar of starter. Twelve years on, the starter is still fed twice a day, the croissants still take three, and the first loaves still come out at 7:30.
Three days
for every croissant, from dough to lamination to bake.
Local flour
stone-milled heritage wheat from a farm upriver.
Stone-deck oven
the same one since 2011. It has a name. Ask.
Order ahead
Order tonight, collect at 7:30.
The weekend queue is real. Order by 8 pm and your bag waits at the side window, warm and named, while everyone else is still deciding.
Pick your bakes
Everything on the counter, plus whole cakes and boxes of six.
Choose a pickup time
Any fifteen minutes from 7:30, the next day or later in the week.
Skip the queue
Your name is on the bag at the side window. Wave on your way out.
