bakery

Bread the slow way

Stone-milled Vermont grain, a 48-hour ferment, and a deck oven that fires at 4 AM. When the day's loaves are gone, they're gone.

Reserve a loaf The bake list

2018
First bake: 48 hrs
Sourdough ferment: 6
Vermont grain farms

The day's bake at Hearth & Grain Bakehouse

Baked at dawn

Vermont Country SourdoughMaple Oat Porridge LoafDanish RyeButter CroissantMaple Pecan Sticky BunCardamom KnotSeasonal Fruit Galette

How bread happens

The sourdough day

Feed the levain

The starter gets its meal the afternoon before and works quietly through the night.

Mix and rest

Flour, water, salt — then the long, cold ferment that builds flavor and keeps the crumb honest.

Shape before dawn

Doughs are divided, shaped, and scored while the street outside is still dark.

Bake and open

Loaves hit the hot deck first; the door opens while the crust is still singing.

Today

The bake list

Mixed, shaped, and baked in small batches every morning.

From the oven

Vermont Country Sourdough$8
Our flagship loaf — stone-milled wheat, 48-hour ferment, deep amber crust that crackles as it cools.
Maple Oat Porridge Loaf$9
Soft crumb loaded with toasted oats and a quiet sweetness from Shelburne maple syrup.
Danish Rye$8.50
Dense, dark, and seeded — whole rye, sunflower, and flax, built for open-faced sandwiches.
Butter Croissant$4.50
Twenty-seven layers of Vermont cultured butter, laminated by hand over three days.
Maple Pecan Sticky Bun$5.50
Brioche spiraled with brown sugar, baked in maple caramel, and crowned with toasted pecans.
Cardamom Knot$5
A Scandinavian twist — cardamom sugar folded through soft dough, finished with pearl sugar.
Seasonal Fruit Galette$6.50
Rye crust folded around whatever the orchard truck dropped off this week.

The counter loaded with the morning's loaves

bakery

The mill

Milled, mixed, and baked under one roof

Hearth & Grain started in 2018 with a stone mill bolted to a farmhouse kitchen counter and a standing order from one Burlington restaurant. The mill came with us to Cherry Street, and it still runs every afternoon, grinding wheat, rye, and spelt from six Vermont farms we know by first name. Fresh-milled flour is the whole secret: it ferments slower, tastes sweeter, and keeps a loaf moist for days without a single additive. Our doughs rest a full forty-eight hours before they see the oven, which is why the crust crackles and the crumb carries that faint, honest sourness. We're a two-baker shop, we sell out most Saturdays by noon, and we wouldn't grow an ounce faster than the mill allows.

This morning