DOSSIER NO. 04 — FOUNDERS & PROVENANCE EST.,

Two Founders, One Wood-Fired Oven, and a Loring Roaster

We built Harrow & Hearth around a plain premise: bread should be fermented slowly from regional stone-ground wheat, and coffee should be roasted clean enough to taste the farm that grew it. Every loaf and bag passes through our hands before the doors unlock at 7:00 AM.

See Today's Bake & Pour Come By the Shop

HEARTH: 14-TON MASONRY WOOD OVEN ROASTER: LORING S15 FALCON FERMENTATION: 32 HRS AMBIENT

PLATE IV — ARCHIVAL ELEVATION SCALE 1:24

SHARED WALL ARCHITECTURE ,

RECORD SERIES B — BENCH BIOGRAPHIES

Two Trades Under One Timber Roof

SLIP 01 / HEAD BAKER SHIFT: 02:30 – 11:30

Clara Vance — The Masonry Oven & Levain

Clara spent eleven years firing deck and wood ovens from Seattle to the Willamette Valley before laying the firebrick for Harrow & Hearth. She keeps a single mother levain fed exclusively on whole-grain Skagit Valley rye and stone-milled hard red spring wheat.

We never use commercial yeast, dough conditioners, or bleached white flour. Every morning's country loaves are mixed the afternoon prior, shaped by hand on unsealed maple tables, and baked on residual hearth heat from Seasoned Oregon white oak.

PRIMARY MILLCamas Country Mill, Junction City
BUTTER SPEC84% Butterfat Cultured Pasture

SLIP 02 / HEAD ROASTER SHIFT: 05:00 – 14:00

Julian Mercer — Green Coffee & The Loring S15

Julian began as a green-coffee quality control cupper along the Columbia River docks before moving into small-batch production roasting. Next door to the bakehouse, he roasts four days a week on a fifteen-kilogram Loring S15 Falcon that recirculates hot air to eliminate smokiness and preserve delicate fruit and cocoa notes.

Why pair a bakery and a roastery? Because both trades depend on moisture content, cellular structure, and heat transfer. While Clara reads crust blisters at 4:30 AM, Julian is weighing green parchment lots from family-owned washing stations in Huila, Tarrazú, and Sidama—cupping every single batch before it hits our espresso hopper or goes out to restaurant partners.

ROAST SCHEDULEMon, Tue, Thu, Fri mornings
WATER SPECRemineralized 85 ppm TDS

SPECIMEN LEDGER 2025-A — RAW MATERIAL PROVENANCE

Nothing Anonymous Enters the Storeroom

WE PUBLISH OUR MILLERS, FARMS, AND HARVEST MONTHS OPENLY. IF A GRAIN VARIETY OR COFFEE LOT CHANGES, THE LABEL CHANGES THE SAME MORNING.

Lot & Material	Origin, Grower & Elevation	Milling / Processing & Daily Use
LOT G-104 Organic Edison Hard White Wheat	Willamette Valley, OR — Grown by Hunton Family Farms (110m elevation, dry-farmed rotational crop)	Stone-ground whole berry at 85% extraction within 14 days of mixing; forms the sweet, nutty backbone of our Hearth Country Boule and Baguettes.
LOT G-109 Skagit 1109 & Danko Winter Rye	Skagit Valley, WA & Palouse Region — Certified Salmon-Safe fields (maritime silt loam)	100% whole-grain stone-milled; feeds our mother levain twice daily and anchors our dense Danish Seeded Rye and Morning Buns.
LOT C-312 Finca La Pradera — Pink Bourbon	San Agustín, Huila, Colombia — Producer:Rodrigo Sánchez (1,850m elevation, volcanic clay)	36-hour washed fermentation, parabolic raised-bed dried to 10.6% moisture; roasted to a balanced medium-light for our daily house drip and espresso.
LOT C-318 Bensa Shantawene — Heirloom 74158	Sidama, Ethiopia — Daye Bensa Smallholder Cooperative (2,190m elevation, high-canopy shade)	Classic washed process; dropped just after first crack ends to highlight bergamot, white peach, and cane sugar on the pour-over bar.

AUDIT FREQUENCY: EVERY CROP ARRIVAL STORAGE: 60°F CLIMATE-CONTROLLED BURLAP & GRAINSACKS WHOLESALE SPEC SHEETS AVAILABLE ON REQUEST

INDEX C — OVERNIGHT CHRONICLE

Twelve Hours Before You Order

There are no shortcuts in a wood-fired bakery. Here is how the room moves before the front latch turns at seven o’clock.

01 / 02:30 AM

Firing & Raking the Masonry Hearth

Yesterday’s Oregon white oak embers are raked across the hearth floor, followed by a fresh charge of split hardwood. Once the masonry dome saturates at 530°F, ashes are swept clean and mopped with wet burlap.

DECK TEMP: 510°F STEAM: CAST-IRON BOILER

02 / 04:15 AM

Scoring & Loading Country Loaves

Cold-proofed wicker bannetons come out of the retarder. Each loaf is turned onto the cedar peel, scored with a single curved lame stroke, and slid twenty feet deep into the steam-filled deck.

BAKE TIME: 38 MIN CRUST: DEEP MAHOGANY

03 / 05:30 AM

Warming the Loring S15 Next Door

Through the glass partition, the roaster ignites. First batches are for our wholesale restaurant accounts and retail shelves, while rested five-day-post-roast beans are dialed into the bar grinders.

BATCH SIZE: 12 KG EXHAUST: SMOKELESS RECIRC

04 / 07:00 AM

Pastries Off the Cooling Racks

As the hearth drops to 415°F, laminated croissants, cardamom knots, and rye galettes bake in the gentler radiant heat. The front door unlocks while the loaves are still crackling on the wire racks.

DOORS OPEN: 07:00 ESPRESSO: DIALED AT 1:2.1

PLATE V — MORNING COUNTER STILL LIFE (UPPER-LEFT DAYLIGHT STUDY) ASPECT 16:9 ARCHIVE

BENCH INSPECTION — LOAVES, CARAFE & 12OZ VALVE TIN WARM WEST EXPOSURE

INDEX D — SHOPKEEPER NOTES & DIRECT ANSWERS

Plain Answers Before You Walk In

We don’t keep a velvet rope or complicated house rules. Here is how our bake schedule, wholesale tastings, and daily counter work.

NOTE 01 — DAILY LOAF AVAILABILITY

What time do warm loaves come off the hearth, and do you sell out?

Country boules, seeded rye, and baguettes are on the wooden racks at 7:00 AM sharp. A second pull of olive-rosemary and walnut levain lands at 10:30 AM. Weekdays rarely sell out before 1:30 PM.

VIEW BAKESHEET → ORIGIN: MAIN HEARTH HOLD: 24-HR COUNTER

NOTE 02 — RESTAURANT & CAFE ACCOUNTS

Can our restaurant or neighborhood cafe order bread or wholesale coffee?

Yes. We partner with kitchens and independent coffee bars that care about provenance. Julian hosts cupping and bread-pairing tastings every Tuesday and Thursday at 10:00 AM.

WHOLESALE INQUIRY → DELIVERY: METRO MIN: 5 LBS / 12 LOAVES

NOTE 03 — VISITING THE ROOM

Can we watch the bake and roast from the counter on weekdays?

Our seating room sits directly beside the shaping bench and the glass roastery partition. Come by on a weekday morning for a quiet table, a thick slice of toasted levain with cultured butter, and a clean pour-over.

COME BY THE SHOP → HOURS: WED–SUN 07:00–15:00 TEL: