About the bakery

Hearth & Crumb opened in 2019 in a former mill office on Mill Lane. There are six of us: three bakers who start at three in the morning, a pastry chef, and two people who run the counter and answer the phone. We bake in a wood-fired deck oven and a small convection oven for pastry, and we keep our sourdough starter, which is older than the bakery, in the coolest corner.

Our flour comes from two farms within fifty miles. We mill rye and spelt ourselves and buy white and wholemeal flour stone ground. Slow fermentation is the one rule we never break: it gives the bread its flavour and keeps it fresh for days.