A concept website designed and built by Blueprint Digital. Hearth Bakery is a fictional business.
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The warm, wood-lined bakery interior with shelves of bread Golden croissants on a dark shelf The bakery counter full of bread Inside the bakery, with racks of pastries
Est. 2014 · Corydon Avenue, Winnipeg

Bread worth waking up for.

Naturally leavened sourdough, laminated pastry and slow coffee, baked every morning in a wood-fired oven.

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A baker in whites behind the glass counter
I. The morning

Flour, water, salt and patience.

We light the oven at 3 am. By 6:30, around 400 loaves are cooling on the racks, every one shaped by hand and proved for up to 36 hours.

0loaves a day
0slow prove
0prairie flour

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II. Most loved

Three things you shouldn't miss.

Full menu
Loaves and pastries on a dark board

Country sourdough $9

Crackling crust, open crumb.
Butter croissants

Butter croissant $4.50

Three days of lamination.
Cardamom knots and pastries

Cardamom knot $5

Orange sugar, sells out by 10.
We bake at 3 am so you don't have to.— Maya, head baker
III. This week

What's coming out of the oven.

Your loaf, waiting at 7.

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