What are the opening hours?

Thursday 9am - 11am Friday 9am - 11am Saturday 9am - 11am

Hōm Bakehouse

Just a small start up bakery—follow along to see where this journey leads

07/03/2024

July schedule is out!

05/31/2024

Getting ready for Moorestown Day tomorrow! Excited to see some familiar faces and new faces!

ON THE MENU:

Pistachio Sweet Rolls
Cardamom Buns
Cinnamon Buns
Chocolate Rugelach
Canalé
Ham & Cheese Puff Pastry
Spinach Feta Za’atar Puff Pastry
Strawberry Shortcake

Come stop by for a sweet or savory treat or just to say hi!

Also checkout the calendar for the month of June :)

04/16/2024

The infamous cardamom bun…actually this is a cinnamon bun but they’re essentially the same just different fillings which actually makes them completely different.

If you haven’t tried them yet, I recommend trying both and finding which one is your go-to! Fun fact…I’ve actually never been a huge fan of cinnamon buns because I’ve always know them to be kinda dry 😬 this is until I discovered kanelbullar (that’s the Swedish name for cinnamon buns).

Anyways if you haven’t tried, I hope you can soon! And if you have tried them come on back for a taste of hōm :)

Comment below👇 if you’re a cinnamon bun fan or a cardamom bun fan (also known by some super fans as cardabuns or cardi-b’s)

04/15/2024

Hi Moorestown community! My name is Rachel. I am a Moorestown alum and now the owner and operator of a micro-bakery called Hōm Bakehouse. I love making breads and pastries with simple quality ingredients. I also love trying out new items from various cultures. Some of my regulars include my Swedish cinnamon and cardamom buns and chocolate rugelach 🙂

I will be selling Thursdays-Saturdays 9am-11am at Trinity Episcopal Church on the corner of Church & Main (207 W. Main—entrance at the back of the parking lot)

Come on out! Would love to meet you!
Follow along for featured items!

Facebook: Bakehouse
Instagram:

02/17/2024

Canelé

Needs some fine tuning but this was fun new one to try out today!

The humble Canelé is quite underrated in my opinion. They originated in Bordeaux, France and the name is derived from its iconic shape—translated “fluted”. Canelé are iconic for their crisp and chewy caramelized crust and soft, custardy center 🤌🏻

Prior to the French Revolution, a group of artisans created a corporation or guild that monopolized and restricted pastry production in the region. This led to a long battle over Canelé. Thankfully that came to an end and now we can enjoy them today woohoo! So next time you see these in the pastry window, give them a try if you haven’t! And hopefully these will be on the future menu 👀

02/13/2024

Let’s talk sourdough…

I just wanted to share a bit about my journey with it, what I’ve learned, why I’ve come to love it so much and why I want to share it with all of you soon!

In 2020 shortly after my 25th birthday I was diagnosed with thyroid cancer. I ended up have a thyroidectomy and radiation after it had spread to my lymph nodes. The year that followed was full of lots of health challenges as my body learned to adjust to its new norm. I had a doctor recommend the FODMAP diet which focuses on eliminating carbohydrates that are difficult to digest and encourages pre-fermented foods that are easier to digest…enter sourdough.

Sourdough is an ancient form of bread that uses a starter to cause the bread to rise. Instead of commercially produced yeast, starter contains natural yeast found in its environment plus water and flour.

True and traditional sourdough bread actually refers more to the process than the flavor. In fact, sourdough doesn’t have to taste sour (I actually prefer when it doesn’t). Commercially produced sourdough typically contains added lactic acid to give it a sour flavor. It also uses highly refined flour that strips the wheat of its nutrients so those are synthetically added back in. Lastly commercial sourdough is mass produced and lack’s the time true sourdough requires to ferment.

Traditional sourdough on the other hand only contains flour (wheat), salt, and water. Though few ingredients, it is full of nutrients and minerals. When flour is organically grown, and stone-milled it retains much of the nutrients. Then the sourdough process entails feeding the starter, allowing the starter to rise, mixing the dough, resting the dough, folding the dough, resting the dough, shaping the dough, and resting the dough for another 12+ hours). Altogether the process can take 24+ hours. The long rest allows for fermentation or the good bacteria to break down the otherwise hard to digest wheat (making sourdough a good option for those with gluten intolerance). Also it just tastes really great especially with buttaahh🧈

Tag a friend or share this post with someone you think would like to hop on the bread train once I get baking again!

01/31/2024

Just a reminder that I am not baking for sale this week while I figure out transitions into the next kitchen space…but I am trying some fun recipes at home so stay tuned!

Today’s test bake: maritozzi!

This popular pastry comes from Rome. Maritozzi was initially made with raisins, candied fruit and honey (somewhat resembling panetonne dough). Originally, these loaves were made by wives for husbands that would be working all day in the orchards to provide sustenance. Over time they evolved into small buns filled with whipped cream that were often gifted by men to their fiancés around the time of Lent (sometimes even as a means to propose with a hidden ring). This specific recipe resembles a version from Northern Italy and is made with traditional flavors like olive oil and orange zest 😋

I think these are worthy of a spot on the featured item menu in the future…what do you think?

01/23/2024

For all my folks that have been along for the journey since the beginning…you may recognize these (I also offered these 2 weeks ago😉). Back when I was just starting out—baking out of my home in Fishtown and delivering door to door to neighbors and friends, I would make a new pastry from a different culture each week. I loved it for so many reasons. It challenged me to try new things and use new skills that I didn’t know I had. But more than that it deepened my love and appreciation for different cultures. I was fascinated by the stories I would learn about behind each pastry. I find that there is a deep connection between people, food, and our stories. And whether a pastry means a familiar flavor and memory or trying something new for the first time, my hope is that we would come to appreciate and learn of the stories of those before us and around us

~ Bourekas ~
An Israeli pastry originating with the Shephardic Jewish people as early as the 1400s. Like similar pastries in various cultures such as empanadas, bourekas were made for a wholesome breakfast that one could travel with. Traditionally bourekas follow kashrut dietary laws and typically contain cheese but no meat. Bourekas have since spread to different regions like Turkey and Greece and are made in various ways today.

Stay tuned while I try out more baked goods from various places! Feel free to share ideas below of pastries from home and maybe you’ll see it on the menu one day!

01/10/2024

Hope to see you!

12/21/2023

8am-2pm @ Abandoned Luncheonette today and tomorrow! Come get them while they last!

12/20/2023

Glad to be back this week! 12/21 & 12/22 8am-2pm (235 Mill Street Moorestown, NJ)

12/06/2023

Hope to see you this week! Thursday 12/7 and Friday 12/8! Follow along for more updates :)

Address

207 West Main Street
Moorestown, NJ
08057

Opening Hours

Thursday	9am - 11am
Friday	9am - 11am
Saturday	9am - 11am

Telephone

+12675839861

Website

https://linktr.ee/hombakehouse

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