Slow-fermented & wood-fired

Bread baked
with time
& intention.

Every loaf begins 48 hours before it reaches your table — wild-cultured starter, stone-milled flour, and nothing else.

Our Loaves Place an Order

Est. 2018 · Handmade in small batches

Our Story

Fermented the old way.
Baked with care.

Hearthstone Sourdough started on a kitchen counter with a jar of flour, water, and a stubbornness about shortcuts. What began as a weekend obsession became a calling — because real bread, made slowly, tastes like nothing else.

We use only certified organic, stone-milled flour sourced from small regional mills. Our starter has been alive and fed daily for over six years. No additives, no commercial yeast, no compromises.

48h
Fermentation
6+
Years of starter
3
Ingredients

The Loaves

Order now →
Country White
Classic open crumb, blistered crust. Made with high-extraction white flour and a touch of whole wheat.
$10
Most popular
Dark Rye & Wheat
Dense, nutty, and deeply flavored. 40% whole rye, slow overnight ferment. Exceptional with sharp cheese.
$12
Limited weekly
Rosemary & Sea Salt
Fragrant fresh rosemary folded into the dough, finished with a generous pinch of Maldon sea salt.
$13
Seasonal

How Every Loaf Is Made

01
The Starter
Fed twice daily with equal parts organic flour and filtered water. Our culture is what makes each loaf alive.
02
Mixing & Autolyse
Flour and water rest together before the starter is incorporated — building gluten strength naturally, gently.
03
Long Fermentation
A 4-hour bulk ferment at room temperature, followed by a cold overnight proof in the refrigerator. No rushing.
04
Dutch Oven Bake
Baked covered at 500°F for a steam-trapped ear, then uncovered until deeply caramelized. Cooled for two hours.

Ready to place
an order?

We bake on Thursdays and Fridays. Orders placed by Tuesday midnight are guaranteed for that week's bake. Pick-up or local delivery available.