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Hearth & Grain — Est. 1987

Sourdough bread the way it was meant to be

Naturally leavened, slow-fermented, and baked fresh every morning by the same family for three generations.

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See What’s Baking

The Difference

24 hours. Three ingredients. That’s it.

Our sourdough gets its depth from patience, not additives. We use a living starter our grandfather cultured over thirty years ago, feeding it daily with organic rye and stoneground wheat.

  • No commercial yeast — naturally leavened and easier to digest
  • Cold-fermented for 18–24 hours to develop deep, complex flavour
  • Baked on a stone hearth for a crackling crust and open, tender crumb
Our Story

Baked before the sun comes up

Every loaf, pastry, and roll is made by hand in small batches. Here’s what’s waiting for you each morning.

Country Sourdough
Our signature loaf. A tangy, open-crumbed round with a deep mahogany crust and a chewy, tender crumb.
Seeded Rye
Dense, nutty, and studded with sunflower, flax, and caraway. Built for thick toast and salted butter.
Morning Pastries
Butter croissants, pain au chocolat, and seasonal fruit danishes, laminated by hand the night before.
You can taste the time in it. There’s a nuttiness and a tang that only comes from a living culture — you can’t rush it.
Maria Rossi, Head Baker, Second Generation

From starter to crust

Every loaf takes nearly two days from the first fold to the cooling rack.

01

Feed the starter

We feed our 35-year-old mother culture with organic flour and filtered water at dawn, every single day.

02

Mix & fold

Just flour, water, salt, and starter. Four gentle folds over three hours to build strength without tearing.

03

Cold ferment

The dough rests overnight at a cool temperature, slowly developing its signature tang and depth.

04

Bake & crackle

Into the stone hearth at 250°C. Steam, heat, and a watchful eye for 45 minutes until the crust sings.

Three generations, one passion

1+
Years baking
1+
Loaves daily
1+
Happy regulars
1
Bread varieties

What the neighbourhood says

I’ve been coming here every Saturday for six years. The seeded rye is the best bread I’ve ever eaten — and I’ve eaten a lot of bread.
David Chen Local Resident
My kids won’t eat supermarket bread anymore. We come in on Sunday mornings and the smell alone is worth the trip.
Sarah O’Brien Weekend Regular
As a chef, I’m picky about my ingredients. Hearth & Grain’s sourdough is the only bread I serve in my restaurant.
James Adeyemi Restaurant Owner

Come say hello

Fresh from the oven, waiting for you

Open Tuesday to Sunday, 7am to 3pm. Find us on Church Street, or order ahead for collection.

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