The Hearth
Showing all 4 results
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Heritage Grain Batard
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Roasted Garlic & Rosemary Focaccia
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The Copper Crust Sourdough
Our flagship loaf. A 36-hour fermented blend of meticulously stone-milled bread flour and whole rye. Blistered, dark crust with a custardy, open crumb.
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Toasted Seed & Honey