Bakery and café on Mill Street
Bagels baked fresh night, on the shelves by 7am
Hearth & Grain bakes sourdough, rye and laminated pastry in small batches every morning. Come early for the croissants; the seeded rye usually lasts until noon.
Get your bread
How we bake our bagels
Four things we don't change, whatever the season.
A 36-hour ferment
Every sourdough rests for a day and a half before it's shaped, which is where the flavour comes from.
Flour from two farms
Stoneground wheat and rye from mills within 80 km of the shop.
Nothing left over
What doesn't sell by close goes to the Mill Street food pantry the same afternoon.
Something new
Write a sentence or two here.
This week
Croissants, Saturdays only
Our butter croissants take three days from dough to oven, so we make them once a week. Saturday's batch is 240, and they're usually gone by 10.
Want a dozen? Order by Thursday and we'll set them aside.
Order ahead →
Something else here.
Our butter croissants take three days from dough to oven, so we make them once a week. Saturday's batch is 240, and they're usually gone by 10.
Want a dozen? Order by Thursday and we'll set them aside.
Order ahead →
Questions we get a lot
Do you have gluten-free bread?
Not yet. We share one oven and one bench, so we can't promise anything is free of gluten.
Can I order a cake?
We bake celebration cakes on Fridays and Saturdays. Order at least a week ahead, in person or by email.
Do you deliver?
Only to cafés and restaurants with a standing order. Get in touch if that's you.
Learn to bake your own
Our Sunday afternoon classes cover sourdough from starter to loaf. Six people per class, and you take home what you bake.
See classes