We put meat in our bread!
We mix, shape and bake everything by hand in our Mill Street kitchen. Doors open at 7 and the first loaves come out of the oven at 6:40.
See the menu
Made slowly, on purpose
Our doughs ferment for 18 to 36 hours before they see the oven. That long rest is where the flavor comes from, and it is why our bread keeps for days without additives.
We mill part of our flour in-house from Ohio-grown wheat and buy the rest from a family mill two counties over. Butter comes from a dairy in Wayne County. If we can name the farm, we do.
From the counter
A few of the things you will find most mornings. The full list changes with the season.
Country sourdough
$9Our signature loaf. Wheat and a little rye, 30-hour ferment, deep crust.
Butter croissant
$4.50Laminated over two days. Shatters when you press it.
Seeded rye
$8Dense, dark and sour, with caraway, sunflower and flax.
Morning bun
$4.75Croissant dough rolled with orange zest and cinnamon sugar.
Inside the bakery
The cooling rack, 6:45 am 
Croissants on their second proof 
The counter, ready for the door 
Ohio wheat, waiting for the mill
What regulars say
“I drive past two other bakeries to get here. The seeded rye is the best bread I have had outside of Copenhagen.”
“They made our wedding cake and it was the one thing every guest asked about. Kind people, too.”
“My kids call Saturday morning bun day. I am not allowed to skip it.”
Good to know
Can I reserve a loaf?
Yes. Call by 3 pm the day before and we will hold it until noon. Pre-orders for holidays open two weeks ahead.
Do you have gluten-free options?
We bake a buckwheat and oat loaf on Fridays. It is made in the same kitchen as our wheat breads, so it is not suitable for celiac disease.
Do you do wholesale?
We supply four cafes and a restaurant in town. Email hello@hearthsidebakery.example with what you have in mind and we will send our wholesale sheet.
Hours
| Tuesday to Friday | 7 am to 3 pm |
| Saturday | 7 am to 1 pm |
| Sunday and Monday | Closed |
We usually sell out of croissants by 10 and bread by 1. Holiday hours are posted on the door and on the News page.
Come by early
214 Mill Street, across from the old post office. Free parking behind the building.
Get directions