Made warm every morning

Good bread.Good company.

Naturally leavened loaves, three-day croissants and cakes worth crossing town for — from a little wood-fired bakery on Fournier Lane.

See today's bakes Pre-order a box

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(01)Our craft

Small-batch bread,pastry — and reasonsto linger.

Everything at Crumb & Hearth begins the night before — levain fed at dusk, doughs folded by hand while the street sleeps. We ferment slowly because slow tastes better, and we bake in a wood-fired hearth because fire has opinions worth listening to.

The flour is stone-milled an hour away, the butter is cultured, and the jam is whatever the market had too much of. If we can't name the farm, it doesn't go in the dough.

Marta & JonahBakers, founders, morning people

36-hour ferment

Slow, on purpose

Years at the counter

Loaves each Saturday

0hr

Cold ferment, minimum

4:30

First bake of the day

(02)From the oven

Baked this morning,gone by noon.

The menu bends with the market and the miller — this is today's lineup, priced like we want you back tomorrow.

Butter Croissant

$3.95

Eighty-one layers of cultured butter, laminated over three days. Shatteringly crisp outside, honeycomb inside.

Pain au Chocolat

$4.50

Two batons of dark chocolate folded into the same three-day dough. Best eaten slightly warm, obviously.

Cardamom Morning BunBestseller

$4.75

Croissant dough swirled with cardamom sugar and orange zest. Our most argued-over pastry.

Brown Butter Banana Bread

$4.25

Toasted crumb, a whisper of espresso. Sold thick-sliced — griddled with salted butter on request.

Ham & Gruyère Croissant

$6.50

Smoked ham and twelve-month gruyère in laminated dough, baked until the cheese escapes a little.

Country SourdoughBestseller

$9.00

30% wholegrain, natural levain, a 36-hour cold ferment. The loaf this bakery is named after.

Seeded Rye

$9.50

Dark rye with flax, sunflower and toasted pumpkin seeds. Dense in the best possible way.

Walnut & Fig LevainSeasonal

$10.50

Toasted walnuts and dried black figs in a levain crumb made for salty cheese and long lunches.

Rosemary Focaccia

$7.50

Dimpled and olive-oil-crisped, finished with flaky salt and garden rosemary. Out of the oven at ten.

Hearth Milk BreadWeekend only

$8.00

Feather-soft pullman loaf, weekends only. Gone by nine, honestly — set an alarm.

Burnt Basque Cheesecake72h notice

$46.00

Deeply bronzed, molten-centred, entirely unapologetic. Whole only, with 72 hours' notice.

Fig & Mascarpone Layer CakeSeasonal

$58.00

Brown-sugar sponge, whipped mascarpone, roasted figs and thyme honey. Celebration, sorted.

Brown Sugar Meringue Tart

$6.50

Torched peaks over brown-butter pastry cream in one very crisp shell. By the slice or whole.

Rye Chocolate Chip CookieBestseller

$4.25

Rye flour, dark chocolate, flaky salt. Crisp edge, soft middle, zero regrets.

The Hearth BoardServes 8-10

$64.00

Sliced sourdough, whipped butter, preserves and quick pickles — generous for eight to ten people.

Morning Pastry BoxBestseller

$52.00

A dozen of whatever is best at dawn, boxed and tied with string. Offices remember you for this.

Sold out is a compliment — come early, or pre-order the night before.

Skip the line — pre-order

(03)Pre-order

Skip the line,not the warm part.

Order by 6 p.m. and we'll bake it overnight. Swing by in the morning — it'll be boxed, tied with string, and still thinking it's dawn.

Build your box tap + to add

Morning bakes

Butter Croissant
$3.95
0
Pain au Chocolat
$4.50
0
Cardamom Morning Bun
$4.75 · bestseller
0
Brown Butter Banana Bread
$4.25
0
Ham & Gruyère Croissant
$6.50
0

Loaves & sourdough

Country Sourdough
$9.00 · bestseller
0
Seeded Rye
$9.50
0
Walnut & Fig Levain
$10.50 · seasonal
0
Rosemary Focaccia
$7.50
0
Hearth Milk Bread
$8.00 · weekend only
0

Cakes & sweets

Burnt Basque Cheesecake
$46.00 · 72h notice
0
Fig & Mascarpone Layer Cake
$58.00 · seasonal
0
Brown Sugar Meringue Tart
$6.50
0
Rye Chocolate Chip Cookie
$4.25 · bestseller
0

For the table

The Hearth Board
$64.00 · serves 8-10
0
Morning Pastry Box
$52.00 · bestseller
0

(04)Come by

There's alwaysroom at the hearth.

Come for a slow coffee and something warm, or just to watch the loaves come out. If we're still floury, the first cup is on us.

Tuesday — Friday7:00 — 3:00
Saturday8:00 — 4:00
Sunday8:00 — 1:00
MondayOvens rest

Sourdough drops at 8:00Cakes need 72h noticeCoffee from Sundays Roasters

214 Fournier Lane, Marlowe District

(503) 555-0184

hello@crumbhearth.example

Place an order Get directions

Monday we rest — the dough doesn't.

See you Tuesday, 7:00 sharp

Small-batch bread,pastry — and reasonsto linger.

The flour is stone-milled an hour away, the butter is cultured, and the jam is whatever the market had too much of. If we can't name the farm, it doesn't go in the dough.

Marta & JonahBakers, founders, morning people

There's alwaysroom at the hearth.

Come for a slow coffee and something warm, or just to watch the loaves come out. If we're still floury, the first cup is on us.

Tuesday — Friday7:00 — 3:00
Saturday8:00 — 4:00
Sunday8:00 — 1:00
MondayOvens rest

Sourdough drops at 8:00Cakes need 72h noticeCoffee from Sundays Roasters

214 Fournier Lane, Marlowe District

(503) 555-0184

hello@crumbhearth.example