Wood-firedNaturally leavenedSince 2014
Every loaf starts with our 11-year-old starter, Vermont-grown wheat from Nitty Gritty in Charlotte, and 48 slow hours before it meets the hearth.
Plate I — Wheat-stalk boule, scored by hand
We bake different loaves on different days, because good bread can't be rushed onto a schedule that suits a supermarket. Reserve by 8 p.m. the night before, or take your chances at the counter.
| Day | Loaves | Price |
|---|---|---|
| Tuesday | Country sourdoughThe house loaf. Crackly crust, open crumb, mild tang. | $9 |
| Wednesday | Seeded rye40% rye, sunflower, flax and pumpkin seeds. Dense, keeps a week. | $11 |
| Thursday | Baguettes & épiMorning only. Sold out most days by 10. | $4.50 |
| Friday | Challah, plain or raisinSix-strand braid, local eggs, wildflower honey. | $10 |
| Saturday | Wheat-stalk boule & porridge loafOur showpiece, plus an oat porridge loaf that stays soft for days. | $12 |
| Sunday | Cardamom morning bunsLaminated sourdough, brown butter, cardamom sugar. 9 a.m. till gone. | $5 |
No commercial yeast, no dough conditioners, no shortcuts. Just flour, water, salt, time, and a 2,000-pound oven we fire with maple and ash from Hinesburg.
Hour 0. The starter gets fresh flour and water and wakes up overnight in the warm corner by the oven.
Hour 12. Dough is mixed by hand and folded every 40 minutes for four hours. No machines.
Hour 16. Shaped loaves sleep 30 hours in the walk-in. That's where the flavor and the keeping come from.
Hour 46. Straight onto the stone at 500°F, steam for ten minutes, then dark and crackling.
"A loaf should still be good on Thursday. If it isn't, we did something wrong on Monday."
— Ana Ferreira-Lund, head baker
Find us
339 Pine Street, Burlington, VT 05401
In the old foundry, door with the copper handle.
Street parking on Pine; bike corral out front.
Hours
Wholesale
We bake for 14 Burlington kitchens. Delivery by bike before 7 a.m. Write to bake@hearthstone.example or call (802) 555-0119.