Ovens on before dawn
Baked before you woke up.
An artisan bakehouse in Burlington. Slow-fermented bread, a pastry case from our own oven, and celebration cakes worth planning around.
Weekend bunsSold out by nine - come early
The way we bake.
Started before dawn
The ovens are on at 4 AM. Bread is out of the stone by 7, pastries by 8.
Flour, water, time
Slow ferments, local flour, and butter we can name. Nothing from a mix.
Made for your table
From the daily loaf to the wedding cake, baked to be the center of the meal.
The oven
Baker Sylvie Laurent
Sylvie trained in bakeries across Quebec and France before founding Hearth & Honey in Burlington. She still shapes every loaf on Saturdays.
From regulars.
The sourdough is worth the line. Crisp crust, open crumb, and it is still soft on day three.
They made our wedding cake and it was the best thing on the table - which is saying something.
The cardamom buns sell out by nine for a reason. Get there early, like everyone else.
The shop.
On Church Street, near the park.
Address130 Church Street
Burlington, VT 05401
Burlington, VT 05401
Phone(802) 555-0148
HoursTuesday - Sunday7:00 AM - 5:00 PMMondayClosed
The first batch is almost gone.
Order your loaf or your celebration cake ahead - it will be waiting for you.