A bakery built on long ferments, small batches, and a really good starter.

Honey & Hearth opened in the spring of 2017 in a former hardware store on Linden Lane. Our founder, Margot, had spent a decade working in restaurant pastry kitchens and wanted to do one thing well: make bread the slow way, in a place where the neighborhood could watch it happen.

Eight years later, almost nothing has changed. We mill a portion of our flour in-house. We laminate butter by hand. We start the sourdough the day before yesterday. And we name our starter (her name is June, and she's older than the bakery).

We bake for the people who walk past on the way to work, the kids who run in for a cookie after school, and the families who order the same chocolate cake every birthday. Most of what we make is sold out by 2pm. Whatever's left at close goes to a community fridge two blocks over.

If you have a question, an idea, or a long-standing grudge against raisins in scones, we'd love to hear from you.