Don’t be misled by its name: the bakery doesn’t really house a stone-hearth oven, but you can find typically hard and scratchy European breads warm and fluffy at Bread & Hearth in its resolve to stick to age-old, time-consuming methods of baking. The café uses levain, which boosts the flavour of its dough overnight, and roll and fold all the pastry dough by hand daily. It also uses unbleached flour and butter imported from France, resulting in artisanal loaves like the baguette ($3.80) and its signature country loaf ($13) made with a combination of rye, wholemeal, and white wheat flour for a bold, malty flavour.
Other popular bakes include the almond ($4.50) and raspberry ($4.50) croissant, and sandwiches made from freshly baked buns. Its kitchen is also equally capable as well. Try the hearty Big Breakfast ($21), which comes with bacon and egg muffin served on portobello, get the Avocatoast ($19.90), or bite into the Legendary Croissant ($16.90) stuffed with melted cheddar cheese, premium ham, scrambled eggs, and tomato relish.
