The Whole Grain Hearth weaves a tale of passion and sourdough mastery in the heart of a quaint little town. It all started when the talented Richard, owner and head bread baker, stumbled upon a mysterious book on sourdough during his culinary school days. Intrigued and daring, he embarked on a journey of delicious failures until he crafted loaves that earned the love of family and friends.
Soon, the demand for his bread grew. Richard had a growing email list of bread enthusiasts eager to savour his creations. It was a no-brainer; he had to take the plunge and share his passion with the world. Thus, The Whole Grain Hearth was born, transforming his love for sourdough into a full-blown bakery.
But this is no ordinary bakery; it's a unique haven of flavours and dedication. Three elements set them apart in the world of bread-making magic:
As for their most cherished creation, cherry turnovers take center stage. Beautiful sweet cherries from Rock Glen Farms mingle with local honey and lemon juice, resulting in a heavenly filling wrapped in spelt pie dough. It's the taste of summer wrapped in a scrumptious delight.
However, if you're seeking a unique explosion of flavours, look no further than their pain au chocolate. This croissant, enriched with dark chocolate, showcases the true essence of whole wheat and spelt. Lightness might be sacrificed, but the mouthwatering experience is worth the trade-off.
Embrace the ultimate morning ritual! Warm your pain au chocolate in a preheated oven at 350°F (175°C) for 5 minutes. Savour each bite as the flaky layers blend with luscious chocolate. Pair it with your favourite coffee for a delicious breakfast combo.
So, if you find yourself enchanted by the aroma of freshly baked bread and crave an extraordinary twist to your indulgences, The Whole Grain Hearth is the place to be. Richard and his team are here to take you on a magical journey through the world of sourdough, where every bite celebrates passion, flavours, and tradition.