{"id":78,"date":"2026-10-08T11:17:13","date_gmt":"2026-10-08T11:17:13","guid":{"rendered":"https:\/\/patterns.flatsome.com\/bakery\/our-story\/"},"modified":"2026-10-08T11:37:10","modified_gmt":"2026-10-08T11:37:10","slug":"our-story","status":"publish","type":"page","link":"https:\/\/patterns.flatsome.com\/bakery\/our-story\/","title":{"rendered":"Our story"},"content":{"rendered":"
\n
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Our story<\/h6>\n\n\n\n

A cobbler\u2019s shop, one oven and a jar of starter.<\/h1>\n\n<\/div>\n\n
\n\n

Hearth opened on Market Lane in 2011 with four things on the counter. We still bake everything here, by hand, before most of Riverside has found its slippers.<\/p>\n\n\n

\nMeet the bakers<\/span><\/svg><\/a>\n\nWork with us<\/span><\/a>\n<\/div>\n<\/div>\n<\/div>\n\n
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\"Smiling<\/div><\/figure>\n\n
\n\n

BAKING SINCE<\/p>\n\n\n\n

2011<\/em><\/p>\n\n\n\n

MARKET LANE<\/p>\n\n<\/div>\n<\/div>\n<\/section>\n\n

\n
\n
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\"White<\/div><\/figure>\n\n\n

14 Market Lane. Bicycles optional, queue likely.<\/p>\n\n<\/div>\n\n

\n\n
How it started<\/h6>\n\n\n\n

We kept the shoe shelves.<\/h2>\n\n\n\n

In 2011 Ingrid and Tom\u00e1s took the keys to a former cobbler\u2019s shop at 14 Market Lane. The lasts and polish tins went. The wooden shelves stayed, and a secondhand stone-deck oven came in through the front window because it would not fit through the door.<\/p>\n\n\n\n

Ingrid had spent ten years laminating croissants in other people\u2019s kitchens. Tom\u00e1s wanted bread with a crust you could hear. They opened with four things on the counter and sold out by half past ten. Fifteen years on there are eleven of us, the oven is the same, and the alarm still goes off at 3:30.<\/p>\n\n\n

\n\n

\u201cWe never set out to be fast. We set out to be ready at 7:30, every single day, with something worth getting up for.\u201d<\/p>\n\n\n

\n
\"Ingrid,<\/div><\/figure>\n\n
\n\n

Ingrid<\/p>\n\n\n\n

Head baker and co-founder<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n

\n
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The slow part<\/h6>\n\n\n\n

Three days for a croissant.<\/h2>\n\n<\/div>\n\n
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Every croissant on the counter this morning was started two days ago. Slow is the point: the cold rest builds flavour, and patient folding builds the layers.<\/p>\n\n<\/div>\n<\/div>\n\n

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\"Hands<\/div><\/figure>\n\n
\n<\/svg>\n\n\n

Overnight in the cold<\/p>\n\n<\/div>\n\n\n

Mix and rest<\/h4>\n\n\n\n

Flour from upriver, milk, a little sugar and a spoon of the starter. Then the dough sleeps in the cold so it tastes of something.<\/p>\n\n<\/div>\n\n

\n
\"A<\/div><\/figure>\n\n
\n<\/svg>\n\n\n

Three folds by hand<\/p>\n\n<\/div>\n\n\n

Fold and roll<\/h4>\n\n\n\n

A slab of co-op butter goes in, then three folds with a rest between each. If the butter gets warm, everyone waits.<\/p>\n\n<\/div>\n\n

\n
\"Sourdough<\/div><\/figure>\n\n
\n<\/svg>\n\n\n

First tray at 7:00<\/p>\n\n<\/div>\n\n\n

Shape and bake<\/h4>\n\n\n\n

Shaped before dawn, proved slowly, then into the stone-deck oven. The smell does all of our advertising.<\/p>\n\n<\/div>\n<\/div><\/div>\n<\/section>\n<\/section>\n\n

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Along the way<\/h6>\n\n\n\n

A short history of early mornings.<\/h2>\n\n<\/div>\n\n
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Same lane, same oven, a slightly longer queue. A few dates we still bring up at staff dinners.<\/p>\n\n<\/div>\n<\/div>\n\n

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\n
<\/div>\n\n\n

2011<\/p>\n\n\n\n

The cobbler\u2019s shop<\/h5>\n\n\n\n

The lease is signed, the shoe shelves stay and the oven goes in through the window.<\/p>\n\n<\/div>\n\n

\n
<\/div>\n\n\n

2014<\/p>\n\n\n\n

The weekend queue<\/h5>\n\n\n\n

The Saturday line reaches the corner. A second oven shift, and the starter we still feed today.<\/p>\n\n<\/div>\n\n

\n
<\/div>\n\n\n

2018<\/p>\n\n\n\n

Catering<\/h5>\n\n\n\n

Offices start ordering pastry boxes by the dozen. We buy a very small van.<\/p>\n\n<\/div>\n\n

\n
<\/div>\n\n\n

2021<\/p>\n\n\n\n

Order ahead<\/h5>\n\n\n\n

Order by 8 pm, collect from 7:30 at the side window. The queue gets a little shorter.<\/p>\n\n<\/div>\n\n

\n
<\/div>\n\n\n

2026<\/p>\n\n\n\n

Today<\/h5>\n\n\n\n

Eleven people, one oven, the same jar of starter. Still gone by noon.<\/p>\n\n<\/div>\n<\/div>\n<\/section>\n\n

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The people<\/h6>\n\n\n\n

Eleven of us, mostly awake.<\/h2>\n\n<\/div>\n\n
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Bakers, baristas and one very punctual delivery rider. Here are three of the faces you will see before 8 am.<\/p>\n\n<\/div>\n<\/div>\n\n

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\"Ingrid,<\/div><\/figure>\n\n
\n\n

Ingrid<\/h4>\n\n\n\n

Head baker and co-founder<\/p>\n\n<\/div>\n\n\n

Laminates every croissant by hand and will happily explain why the butter matters.<\/p>\n\n<\/div>\n\n

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\"Tom\u00e1s,<\/div><\/figure>\n\n
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Tom\u00e1s<\/h4>\n\n\n\n

Bread and the oven<\/p>\n\n<\/div>\n\n\n

Feeds the starter twice a day and knows every hot spot in the stone deck.<\/p>\n\n<\/div>\n\n

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\"Noor,<\/div><\/figure>\n\n
\n\n

Noor<\/h4>\n\n\n\n

Front of house and coffee<\/p>\n\n<\/div>\n\n\n

Remembers your order by your second visit. Pulls a very good cortado.<\/p>\n\n<\/div>\n\n

\n
\n<\/svg>\n\n
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And eight more you might meet at 4 am.<\/h3>\n\n\nJoin them<\/span><\/svg><\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n
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Close to home<\/h6>\n\n\n\n

Where it comes from, and where it goes.<\/h2>\n\n<\/div>\n\n
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We buy from people we can visit on a bicycle, and nothing we bake ends up in a bin.<\/p>\n\n<\/div>\n<\/div>\n\n

\n
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\n<\/svg>\n\n
\n\n
Local flour<\/h5>\n\n\n\n

Heritage wheat and rye, stone-milled on a farm upriver and delivered every Tuesday.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n\n

\n
\n<\/svg>\n\n
\n\n
Co-op butter<\/h5>\n\n\n\n

Cultured butter from a small dairy co-op. It is most of the reason a croissant is worth eating.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n\n

\n
\n<\/svg>\n\n
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Coffee two streets away<\/h5>\n\n\n\n

Roasted in small batches around the corner, so the beans never sit for long.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n\n

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\n<\/svg>\n\n
\n\n
Nothing wasted<\/h5>\n\n\n\n

Whatever is left at 4 pm goes to the Riverside food bank. Every day, no exceptions.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n

\n
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\"Baker<\/div><\/figure>\n<\/div>\n\n
\n\n
Jobs<\/h6>\n\n\n\n

We are hiring early risers.<\/h2>\n\n\n\n

If 4 am sounds like an adventure rather than a punishment, we would like to meet you. Paid training, breakfast on every shift, and you clock off when everyone else is thinking about lunch.<\/p>\n\n\n

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Morning baker<\/p>\n\n\n\n

Full time, starts at 4:00<\/p>\n\n<\/div>\n\n

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Weekend barista<\/p>\n\n\n\n

Part time, Saturday and Sunday<\/p>\n\n<\/div>\n<\/div>\n\n

\n<\/svg>Email hello@example.com<\/span><\/a>\n\n\n

A few lines about you is plenty.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-78","page","type-page","status-publish","hentry"],"_is_page_on_front":false,"_is_page_for_posts":false,"_flatsome_builder_edit_link":"https:\/\/patterns.flatsome.com\/bakery\/wp-admin\/index.php?page=flatsome-builder&postType=page&postId=78","_flatsome_builder_post_lock":null,"_links":{"self":[{"href":"https:\/\/patterns.flatsome.com\/bakery\/api\/wp\/v2\/pages\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/patterns.flatsome.com\/bakery\/api\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/patterns.flatsome.com\/bakery\/api\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/patterns.flatsome.com\/bakery\/api\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/patterns.flatsome.com\/bakery\/api\/wp\/v2\/comments?post=78"}],"version-history":[{"count":33,"href":"https:\/\/patterns.flatsome.com\/bakery\/api\/wp\/v2\/pages\/78\/revisions"}],"predecessor-version":[{"id":241,"href":"https:\/\/patterns.flatsome.com\/bakery\/api\/wp\/v2\/pages\/78\/revisions\/241"}],"wp:attachment":[{"href":"https:\/\/patterns.flatsome.com\/bakery\/api\/wp\/v2\/media?parent=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}