Every batch is mixed, shaped, and baked on-site using traditional European techniques.
Wild Sourdough
Viennoiserie
Pâtisserie
Long-fermented loaves featuring blistered crusts and open, airy crumbs.
Laminated butter croissants, pain au chocolat, and almond pastries rolled fresh.
Seasonal fruit tarts, delicate choux, and morning cakes made daily.
Made from flour, water, sea salt, and time
The Starter
The Shaping
The Bake
Our wild yeast culture is fed daily with organic stone-ground regional grains to ensure lively rise and rich flavor.
Each loaf is hand-shaped and left to cold-ferment for forty-eight hours, developing deep structure and complex character.
Loaded onto stone hearths at 4:00 AM, our breads achieve a dark, caramelized crust and moist, digestible crumb.
Stop by before the morning batch sells out
Located at 734 Market Street in the bustling urban district. Drop in for pour-over coffee, warm pastries straight from the rack, or pick up a pre-ordered sourdough loaf.
For custom celebration cakes and wholesale pastry inquiries, reach our team directly at hello@hearthandstarter.com.
Pre-order online for counter pickup and bypass the morning queue.