Hearth
Mediterranean Bakery · Est. 2019

Bread Worth
Walking For.

Stone-ground semolina. Cold-pressed olive oil.
Shaped by hand before the city wakes.

Reserve Your SeatMeet the Baker
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Baker's hands pulling apart a rosemary focaccia, olive oil pooling in the torn crumb, dusted with sea salt
Today's Bake

Rosemary & Sea Salt
Focaccia

Stone-ground semolina · Arbequina olive oil

72h

Cold ferment

Scroll to explore

Where It Begins

Every ingredient
has an address.

We source semolina from a family-run mill in Parma that has been grinding wheat on the same stones since 1941. Our olive oil is pressed within 24 hours of harvest from a single grove in the Peloponnese. Nothing here is anonymous.

Sunlit olive grove in Peloponnese, Greece with ancient gnarled trees
Peloponnese, Greece

Kalamata Groves

Cold-pressed olive oil

Traditional stone mill grinding golden wheat into fine semolina flour
Parma, Italy

Molino Grassi

Salt pans along the Cretan coast with crystalline white salt formations
Crete, Greece

Cretan Sea Salt Co.

Baker Maria Conti in a white apron, forearm dusted with flour, shaping sourdough loaves at a marble counter at dawn

"Bread is patient.
You can't rush it
any more than you
can rush a good season."

Maria Conti

Head Baker · Hearth · Trained in Naples & Athens

Kalamata Groves·Molino Grassi·Cretan Sea Salt Co.·Attiki Honey·Samos Sesame Farm·Anavyssos Herb Garden·Kalamata Groves·Molino Grassi·Cretan Sea Salt Co.·Attiki Honey·Samos Sesame Farm·Anavyssos Herb Garden·

From the Neighborhood

Voices from people
who live nearby.

"

I've been walking three extra blocks every Saturday morning for two years. My nutritionist started recommending Hearth to every patient who asks about low-glycemic bread. It's just different.

EV

Elena Vasquez

Maple & 4th · Registered Dietitian · Neighbor

"

We sourced the grazing tables for our firm's annual dinner from Hearth. Clients kept asking about the bread. That never happens. I've been ordering for every event since.

JO

James Okafor

Pine & 7th · Event Director · Neighbor

"

My daughter has a wheat sensitivity. Maria spent twenty minutes explaining the fermentation process to me. We've been regulars ever since. This bakery feels like it was made for our block.

PN

Priya Nair

Cedar & 2nd · Neighbor · Regular

"

The semolina loaf is the only bread I eat. I know that sounds dramatic. It isn't. I just stopped buying anything else.

TW

Tom Whitfield

Oak & 6th · Neighbor

Gather at Hearth

Things worth
showing up for.

Small tables. Real ingredients. The kind of evening that makes you want to walk home slowly.

Hands shaping sourdough loaf on floured marble surface in warm morning bakery light
Most Popular

Baking Workshop

Sourdough Morning

Shape your own semolina loaf alongside Maria. Leave with a live starter, a warm loaf, and the muscle memory to make it again at home.

Sat, Mar 8, 2026

8:00 — 11:30 AM · 8 seats

$95

Olive oil being poured from a ceramic pitcher onto torn bread at a candlelit tasting table
New

Olive Oil Tasting

Oil & Crumb

Five single-origin olive oils, five breads, one long table. A guided tasting exploring how terroir shapes flavor from grove to crumb.

Fri, Mar 14, 2026

6:30 — 8:30 PM · 12 seats

$65

Long wooden dining table set with linen, ceramic plates, bread, and candles in a warm intimate space
Limited

Seasonal Supper Night

The Long Table

A four-course supper built around what's in season and what came out of the oven. Shared plates, good wine, slow conversation.

Sat, Mar 22, 2026

7:00 — 10:00 PM · 16 seats

$120

Reserve Your Seat

Select an event above, then complete your reservation below.

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