Artisan Bakery

Flour & Hearth

Slow-fermented bread, baked fresh before dawn.

Our Story

Flour & Hearth

Flour & Hearth began with a single sourdough starter and a stubborn belief that good bread takes time. Every loaf rests for thirty-six hours, rising slowly so the crust caramelises deep and the crumb stays open and tender.

We mill much of our flour from grain grown on the farms just up the valley, and we shape everything by hand each morning. Pull up a chair by the oven, tear into a warm baguette, and stay a while — this is bread the way it used to be.

Order ahead

From the Oven

Today's Bakes

Breads

Classic Country Sourdough$8
36-hour fermentation, blistered crust, open tangy crumb. Our daily staple.
Seeded Wholegrain Rye$9
Stone-milled rye with sunflower, flax and toasted sesame.
Rustic French Baguette$5
Crackling crust, airy inside — baked twice daily.
Honey & Oat Loaf$7
Soft sandwich loaf brushed with local wildflower honey.

Pastries

Butter Croissant$4
Laminated over three days with French cultured butter.
Dark Chocolate Pain au Chocolat$4.5
Two batons of 70% Valrhona folded into flaky dough.
Almond Morning Bun$5
Frangipane, orange zest, toasted almond, dusted sugar.
Cinnamon Cardamom Knot$4.5
Hand-twisted, spiced, and glazed while still warm.

Cakes

Brown Butter Carrot Cake$6
Spiced sponge, walnut, cream-cheese frosting. By the slice or whole.
Seasonal Fruit Galette$6.5
Free-form rustic tart with whatever's ripe this week.
Vanilla Bean Pound Cake$5.5
Dense, buttery, with a crackled golden top.

The Bakery