Small-batch bread and pastry, made to travel
Hearth & Crumb bakes in small batches and ships with the same care as the baking, so the crust still crackles when the box opens three states away.
Simple ingredients, worked by hand
Sourdough starts with flour, water, and salt, given a long ferment instead of a shortcut. Pastry dough gets laminated by hand, rested, then laminated again.
Nothing sits under a heat lamp waiting for a customer. Everything is baked close to its ship date.
Packed to survive the trip
Loaves cool completely before they are wrapped, so they do not sweat inside the box. Pastries and cake travel in their own compartments so nothing crushes what is next to it.
Every box ships with tissue paper, a snug fit, and a ribbon, because a gift should look like one when it arrives.
Curious how it is made
Get in touch and we will walk you through the process, ingredient by ingredient.