One starter, twelve years.
Hearth began with a jar of sourdough starter, a borrowed oven and a neighbourhood that kept coming back. This is how it grew.
A jar and a farmers' market
Maya sells 40 loaves a Saturday from a folding table at the St. Norbert market, baked overnight in a rented kitchen.
Corydon Avenue
We open our own doors with one wood-fired oven, three bakers and a line around the block on the first morning.
Pastry joins bread
A laminating table, a pastry chef from Montréal and the cardamom knot that now sells out by ten.
400 loaves a day
Still shaped by hand, still from Manitoba flour, still lit at 3 am. Just a few more of us now.
Four ingredients. No shortcuts.
Flour
Organic, stone-milled and grown within 300 km of the oven.
Water
Filtered, temperature-checked and measured to the gram.
Salt
Fine sea salt. Just enough to make the flavour sing.
Time
Up to 36 hours of slow fermentation. The one we never skip.
Good bread can't be rushed. Neither can good mornings.— Hearth
The people behind the oven.
Started Hearth with one starter. Still shapes the first loaf every morning.
Trained in Montréal. Responsible for the croissants and your cardamom habit.
Picks the filter of the week and remembers everyone's order.