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Wednesday 8am - 4:30pm Saturday 9am - 4:30pm

Hearth

Award winning sourdough bakery using only UK grown stoneground flours & a social enterprise.

07/12/2024

FESTIVE MENU: Stollen //

As with last year, our Christmas menu is made up of treats inspired by the staff’s warm fluffy Christmas memories.

First up here is the stollen for
Nancy grew up not celebrating Christmas but this is something she chose and can carve out her own traditions with.

It’s not the most stolleny stollen recipe but it definitely gives a lovely cap tip towards the flavours. It’s vegan version, so missing out on the classic ‘butter bath’ step…

It’s our vegan brioche dough, laminated with our mincemeat filling, chilled and then rolled and filled with a marzipan sausage.

We then proof it slowly for 16 hours and bake it fresh in the morning. Once baked it’s doused in cinnamon syrup and a generous dicing of icing sugar.

Delicious both hot out the oven with molten marzipan and the next day with a black coffee.

04/12/2024

COMPETITION TIME //

We have a dilemma on our hands, so far for our supper club next week we have sold an uneven number of tickets.

To right this imbalance we want to offer a free ticket to someone. A sort of buy one get one free.

To create an even number of bums at the table, for the next 4 people to book we will offer one person an additional space at the table for free. You can either be super cute and offer a spot to a mate no money down or go halves on the full price ticket and make it a bargain for both of you.

The supperclub next Tues 10th is a seasonal veggie tasting menu with custom made ceramics by . At the end of the night, you get to leave with a piece to take home with you 💕

Ewelina practises a low waste and low energy technique with her pottery. She uses surplus clays, homemade slip from the Thames and a single fire technique to reduce energy usage. The pieces themselves are beautiful, tactile and functional.

To enter:
- Buy one ticket to dinner via the Hearth website (link in our bio) before Sunday 8th at 5pm
- Tag your pals in the comments who you’d like to bring along
- Cross your toes and fingers
- We’ll reach out Sunday night to announce a winner and send you over the details for your free plus one

27/11/2024

Mince Pies //

With December creeping up on us this week it feels like a fitting time to talk about these little fellas and their grand entry onto the counter.

Coming at you daily from next Thursday, with maybe a few trial ones available this week if you’re extra nice to us…

This year our mince pie pastry is made with half emmer and half spelt flour both from , 100% wholemeal 🔥

Filled with apple butter and our own mincemeat that has been laced with cider, whisky and apple spiced rum - in the true spirit of Christmas, one type of booze will not suffice.

These will be available to buy on the counter daily or as a pre-ordered box of 6 right up until xmas eve.

News on festive preordering dropping tomorrow 👀 🎄

22/11/2024

Pumpkin Meringue Pies //

We have a limited amount of these on the counter today for our American locals celebrating Thanksgiving.

The pastry is in fact a preview of our wholemeal mince pie pastry and is made with a mixture of spelt and emmer both from

The filling is made with the almost fudge-like pumpkins and squashes from .london , roasted in olive oil and blended with the skins on, and the spices are courtesy of

Potentially this will come back again before the year is out, not for any other reasons other than that pie is delicious 🥧

14/11/2024

Cherry, Hibiscus and Buckwheat //

A splash of colour on our counter this week 🌸

buckwheat and cherry upside down cake, soaked in hibiscus tea and then topped with a squiggle of two-toned hibiscus buttercream.

Naturally gluten free and hibiscus full of vitamin C ready to fight off any colds lurking in the newly arrived winter season.

You could double down and have a cup of hibiscus tea to wash it down 🌺🌺🌺

11/11/2024

Please join us on Tues 10th December at Hearth for an intimate multi course dinner.

‘terra.’ is a collaborative project between Hearth & ClayDiwa exploring our joint ethos of circular practices across our chosen crafts.

The evening will be playfully toeing the line of where art meets food and will be an engaging & connective experience for all involved.

Hearth’s set menu is designed around the peak of the winter produce; a showcase of what they do best - considerate sourcing, circular cooking and vegetable-led plates.

To complement and elevate the menu, ClayDiwa has created a bespoke range of ceramics for the occasion. Much like Hearth, their practice is centred around circular waste techniques and playful tactile engagement.

At the end of night you will go away with a full heart, nourished and with a piece of pottery to cherish in hand.

This will be the first time we will be transforming Hearth’s space into a dining experience, you will be in the midst of the cooking with tables pulled up and inviting you to share in and experience our open kitchen.

Seating is incredibly limited so please book quickly to avoid disappointment.

Tickets and menu are available via www.hearthbakery.co.uk

First week of ticket sales has an early bird 10% off until Mon 19th 👀

Looking forward to having you for dinner,

& xx

10/11/2024

Good news, bad news…

Goods new is we’ve got two trays of the rarely sighted double-baked, double-cinnamon dunked and kefir frosting topped cinnamon buns on the counter today.

The bad news is that these puppies are only on the counter when we’ve not sold out the day before, we’ve had a disastrously slow week, one of the slowest of year in fact.

The hope is that next week will bring back some carb eaters double-fold to cushion the blow 🤞

In the mean time, here are some comforting buns to warm all our cockles in this never-ending grey weather we’re having ☀️

01/11/2024

Jalapeño, Apple, Sesame and Cheddar Scones //

Incredibly moreish, sweet, salt and spicy scones on the counter this week. Heroically trying to get through last years pickled jalapeños to make way for this years pickled jalapeños as we gear up to save the last of harvest both for our personal use and for incoming festivities 👀

Proper butter vessel but we would be equally supportive of it being topped with a chilli jam and more cheese…

Hands up who else loves autumn the most? Best time of year for produce, nestling down and being cosy with loved ones.

25/10/2024

Meatball Sub //

Of sorts…

This fella is our vegan lunch option for the next few weeks. lentils and veg make up our ‘meatballs’, warmed through in a piquant fennel tomato sauce and served with apple & onion chutney and fermented fava bean dressed kale for that umami kick.

The result is something familiar, warming and comforting whilst still being a nutritious filling lunch. Big autumn energy,

Its served here in its sandwich format but you can also turn it into a salad with a base of Carlin peas, oat groats and mixed leaves.

☄️ ☄️ ☄️

17/10/2024

Smoked Cheese, Kale and Celery Scone //

Cheesey cheese scones on the counter this week made with banging smoked Ashdown Forester. Big autumn energy.

The celery element is from the tops of celeriac from last weeks catering and the kale element is whizzed up stalks from the kale on the lunch menu. It’s a great tidying up method for edible but hardier greens 🥬

A hard recommended would be topping this with a perfect thick disc of Glastonbury Butter which you can find in our little retail fridge.

13/10/2024

Spiced Pumpkin Custard //

This week saw the last of the corn in our kitchen for another year 😭

Gourds are in full swing now, and we’re leaning in to the yellow-finger-staining season.

Replacing the corn custard buns is this spiced pumpkin custard bun.

We’re using pumpkin here as a blanket term for any squash-shaped friends that are coming through. This was made with Prince Crown squash, with beautiful pale blue skin and bright orange insides.

The squash is steamed and then blended with cream and milk, we then use it to make a spiced custard. It’s adorned with dehydrated cake trim crumbs for a crumbly sweet hit.

Staying true to our circular ways, our famous pumpkin spiced syrup is back on the menu. Unlike your corporate coffee giants, our syrup is made with actual pumpkin. We boil the seedy innards from squash with brown sugar and a pumpkin pie inspired blend of spices, it makes a thick syrup that blends so smoothly with our coffee.

The then strained sweetened pumpkin seeds we blend and dehydrate into a moreish cracker, which would be most excellent on ice cream.

🎃 from .london

10/10/2024

Pear, Buckwheat and Hibiscus Cake //

This cutie has replaced the corn tres leches cake this week as corn creeps to the end of it season. Entering pear and apple season where we shall sit until rhubarb rejoins us next year.

To keep it creative and exciting is always the fun part but had nailed is this week with this buckwheat and pear sponge, it’s soaked in his is us syrup and then topped with a Barbie pink hibiscus and yoghurt buttercream.

Hibiscus is chock full of vitamin c, ready for the chillier days ahead.

Address

Hearth, Unit 30, 86b Wallis Road
London
E95LN

Opening Hours

Wednesday	8am - 4:30pm
Saturday	9am - 4:30pm

Website

http://www.hearthbakery.co.uk/

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