Wood-fired sourdough, laminated croissants and slow-fermented pastries — made by hand in small batches, every morning, a few streets from where you live.
Locally stone-ground flour, filtered water and a ten-year-old wild yeast starter we call Gloria.
48 hours of slow, cool fermentation builds the deep flavour and open crumb you can taste in every slice.
Baked in small batches on traditional stone. A crackling crust, a soft interior, and very little left by lunch.
We'd rather bake less and bake well. Nothing is frozen, nothing is rushed, and no two loaves are ever quite the same — which is exactly how a real bakery should be. When you buy from us, you're buying hours, not shortcuts.
A line we've heard from regulars for a decade — and the highest compliment we could ask for.
“The country sourdough is a weekly staple in our house. The crust crackles, the crumb is proper — nothing in a supermarket comes close.”
“We ordered twenty croissants for a client breakfast. They were gone in minutes — every single person asked where they were from.”
“Gloria the starter has been feeding our family for a decade now. Four years in, it still tastes like the very first loaf we bought.”
Open six days — Sunday is bake day, the oven's hot but the door's closed. For orders, wholesale or celebration bakes, drop us a line.
14 Surrey Crescent, Grey Lynn, Auckland
Mon–Fri · 6:30–3 · Sat · 7–2 · Sun · bake day (door closed)
+64 27 303 5911
hello@hearthandcrumb.example
Orders set aside daily from 6:30am — email the day before.