Long-fermented sourdough pulled from our masonry deck oven at dawn, butter-laminated morning viennoiserie, and seasonal single-origin coffee roasted in small batches next door.
See Today's Bake & PourEvery loaf at Harrow & Hearth is mixed by hand, leavened strictly with our twelve-year mother culture, and baked directly on the brick hearth. We mill whole-berry Red Fife and Khorasan in-house each afternoon so the volatile germ oils stay intact in your morning slice.
80% unbleached Pacific Northwest hard red spring wheat, 20% freshly stone-milled whole rye and spelt. Deep mahogany blistered crust with an open, custard-like crumb and mild lactic tang.
Steel-cut Willamette Valley oats toasted in cast iron and folded warm into our country dough with raw meadowfoam blossom honey. Stays tender for five days on the counter.
Dense, aromatic German-style dark rye tin loaf packed with soaked sunflower kernels, golden flax, pumpkin seeds, and toasted sesame. Slice razor-thin for salted butter or smoked fish.
Baked as a two-kilogram floor wheel and sold by the whole or half. Naturally buttery golden crumb milled from organic Montana Khorasan wheat with zero bitterness.
Blistered local green onions, cracked black tellicherry pepper, and flaky Jacobsen Oregon coast sea salt folded into high-hydration sourdough batards.
Yukon Gold potato mash fermented overnight, dimpled generously with cold-pressed California Arbequina olive oil, wood-roasted seasonal brassicas, and fresh rosemary.
Our pastry bench runs at 61°F year-round. We sheet organic cultured creamery butter into naturally leavened brioche and croissant doughs across seventy-two hours so the honeycomb shatters cleanly without feeling heavy.
Because we bake on declining hearth heat and do not hold loaves in steam cabinets, different breads emerge throughout the morning. Plan your weekday stop around the pull that suits your table.
Doors unlatch. Croissants, Kouign-Amann, and cardamom buns are still warm on the cooling racks. Espresso bar opens and first single-origin filter pot is tapped.
Hearth Country Boules, Toasted Oat Pans, and Seeded Vollkornbrot come off the peel. Best window for quiet weekday table seating and whole-bean coffee pickup.
High-temperature crust bakes finish cooling enough to slice. Roastery next door begins dropping first production batches of the morning.
Warm potato focaccia squares, cultured butter & radish ficelles, and seasonal soup served with thick hearth heels until 2:00 PM.