The Whole Grain Hearth

The Whole Grain Hearth Freshly milled flour, sourdough bread, rustic pastries

a small, locally owned bakery and cafe
organic, whole grain flours milled on site
naturally fermented sourdough
rustic pastries, prepared meals
great coffee and tea

bakery/cafe manager views this week 🌷
06/07/2026

bakery/cafe manager views this week 🌷

✨ NEW NEW ✨ Sweet Peach Iced TeaIced tea is here for the summer - this month we’ve got a fruity, organic black tea from ...
06/06/2026

✨ NEW NEW ✨ Sweet Peach Iced Tea
Iced tea is here for the summer - this month we’ve got a fruity, organic black tea from sweetened with a touch of honey and lemon.

🌾🌷TWGH IS HIRING! 🌷🌾We are looking for a bakery assistant to join our team on a part time basis. Early mornings required...
06/04/2026

🌾🌷TWGH IS HIRING! 🌷🌾
We are looking for a bakery assistant to join our team on a part time basis. Early mornings required. Ideal candidate would have a full G license.

Find out more by searching “the whole grain hearth” on indeed

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new new 🌾 breakfast buna brioche bun topped with aged cheddar cheese, ham and a fresh egg from available on our online ...
05/31/2026

new new 🌾 breakfast bun
a brioche bun topped with aged cheddar cheese, ham and a fresh egg from
available on our online store for order next week!

Today the guys redressed our flour mill! 🌾To those who aren’t familiar; this is a process we try to get done every 9-12 ...
05/30/2026

Today the guys redressed our flour mill! 🌾

To those who aren’t familiar; this is a process we try to get done every 9-12 months to maintain the efficiency of our mill. Scroll down to read the jot notes on how we do this!

Our mill has a pair 48” granite plates (the bedstone and runner) that spin very close together during the milling process.

When we pour wheat into the opening of the mill, the grains travel through the furrows (ie the divots in the second picture) in the top plate and over time, friction wears down these grooves and they become dull.

Dull millstones results in a flour that is gritty and not up to standard.

To fix this, we go in with an air hammer and deepen the furrows which allows the mill to grip, cut and grind the grains into a fine flour instead of crushing it. You can see Kraig in the video doing this. After this process, the mill is put back together.

We find that it takes a couple of weeks for the redressed mill to settle in and start putting out flour that we’re happy with.

granny slice day - prosciutto, ricotta and basil available today in store 🙏
05/28/2026

granny slice day - prosciutto, ricotta and basil available today in store 🙏

this is my version of “everybody stay calm!!!”we’ve gotten our hands on a bunch of first of the season rhubarb and I can...
05/18/2026

this is my version of “everybody stay calm!!!”
we’ve gotten our hands on a bunch of first of the season rhubarb and I can’t wait to bring all of my new rhubarb recipes and plans to life over the next couple of weeks ✨🌷

scenes from the bench ✨field blend loaves before they cold ferment overnight in proofing baskets
05/15/2026

scenes from the bench ✨
field blend loaves before they cold ferment overnight in proofing baskets

tuesday feature loaf: roasted garlic & rosemary!
05/12/2026

tuesday feature loaf: roasted garlic & rosemary!

Just in love with these Mother’s Day cupcakes! They’re all sold out now but had to post them here 🌷 topped with violas f...
05/09/2026

Just in love with these Mother’s Day cupcakes! They’re all sold out now but had to post them here 🌷 topped with violas from

Address

330 Wellington Road
London, ON
N6C4P6

Opening Hours

Tuesday 8am - 3pm
Wednesday 8am - 3pm
Thursday 8am - 4pm
Friday 8am - 5pm
Saturday 8am - 2pm
Sunday 9am - 2pm

Telephone

+15488660182

Website

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