The oven.
One stone oven, one baker who still shapes every Saturday loaf, and a lot of flour.
Baker Sylvie Laurent
Sylvie trained in bakeries across Quebec and France before founding Hearth & Honey in Burlington. She still shapes every loaf on Saturdays.
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.