First oven pull • 07:00 daily

Sourdough pulled warm from 7am in Bristol.

Wild-fermented loaves and daily morning pastries, shaped by hand each evening and baked fresh as the city wakes.

Plan Your Visit Today's Pastry Case →
Freshly baked sourdough batards resting on wooden cooling racks
Country loaves • Heritage stoneground Batch 01
36-Hour Cycle • Stoneground British Millings

Flour, water, sea salt, and thirty-six quiet hours.

Every loaf begins with British grains milled stoneground to preserve the germ, bran, and native yeasts. We mix without commercial additives, relying strictly on our active wild starter and slow, cool air.

Each evening our team shapes every round and batard by hand before resting them in wicker bannetons across a cold overnight fermentation. Time builds the deep caramelized crust, open crumb, and subtle lactic tang that fast bread simply cannot fake.

Evening Shape

18:00 Hand Work

Gentle tension, linen couches, zero machinery.

Deck Hearth

05:00 Sole Bake

High steam injection over hot stone soles.

Baker scoring a proofed sourdough loaf on a linen couche prior to oven loading
Score line depth and expansion check Bristol Hearth
The Morning Counter

Warm cardamom, slow lamination, and butter pulled fresh at dawn.

Batch 01 · 07:00

Oven cycles run across the morning until the wooden counter shelves sit bare. When a tray empties, that bake rests until tomorrow.

Cross section of a cardamom morning bun showing intricate open pastry lamination
Cardamom Bun Interior 72-Hour Turn
Morning Pull Schedule
  • Viennoiserie & Croissant 07:00 Tally I
  • Cardamom & Cinnamon Buns 08:15 Tally II
  • Seasonal Fruit Galettes 09:30 Tally III
01 / Daily Core

Cardamom Morning Bun

Twice-baked laminated dough rolled with freshly ground green cardamom pods, cane sugar, and cultured salted butter.

02 / Laminations

Heritage Grain Croissant

Open honeycombed crumb made with stoneground British flour and twenty-seven crisp, whisper-thin laminations.

03 / Rotating

Spelt Kouign-Amann

Caramelised sugar crust outside, tender whole-spelt layers inside, finished with sea salt crystals.

04 / Market Crop

Seasonal Sourdough Danish

Brioche-laminated sourdough filled with roasted orchard fruit compote and lightly sweetened crème fraîche.

The sunlit tiled front counter at Crumb and Hearth lined with fresh morning pastries

Bakes are set out daily from 7am

Counter stock is limited to preserve slow fermentation rhythms.

Plan Your Visit
Steaming sourdough loaf torn open showing an airy crumb in the morning light

The Bake Chamber at 05:00

The quiet stillness as loaves take heat before daybreak.

Steam injected into dark stone decks. A deep expansion of blistered crust and open crumb while the neighbourhood sleeps.

Beyond the morning counter.

Botanical celebration bakes tailored for milestones, alongside reliable morning sourdough deliveries for Bristol coffee shops and independent kitchens.

Visit the bakery counter in Bristol →

Celebration Cakes

Made to order · 7 days notice

Multi-layered sponge cakes brushed with cold-pressed syrups, filled with seasonal fruit compotes, and finished with botanical buttercreams. We decorate with pressed garden petals, unrefined honey, and orchard botanicals rather than artificial fondants or dyes.

Signatures

Elderflower and roasted gooseberry, Earl Grey with bergamot curd, toasted rye with salted caramel.

Pre-Orders

Collection from our Bristol bakery Wednesday through Sunday. Inquiries to orders@example.com.

Café Wholesale

Daily morning dispatch · Bristol

We partner with independent coffee shops, wine bars, and neighbourhood kitchens across Bristol seeking consistent slow-fermented bread. Our loaves are baked before daybreak to land at your door before morning opening.

Loaf Roster

Country white sourdough batards, malted wholemeal rounds, seeded rye, and enriched sandwich tins.

Partner Inquiries

Standing orders and tasting samples via wholesale@example.com or call 0117 496 0142.

Early Counter

Warm loaves on the rack from 7am in Bristol.

Walk up for warm country loaves, laminated pastries, and filter coffee. Pre-orders and celebration cakes ready for collection at the side hatch.

Counter Hours
Wednesday to Friday 07:00 to 14:00
Saturday & Sunday 08:00 to 14:00
Monday & Tuesday Cold ferment & prep
Bakery Door

14 Hearthstone Row
Montpelier, Bristol BS6

Orders & Enquiries orders@example.com
Telephone 0117 496 0142
Wholesale Partners

Daily deliveries to Bristol cafés. Contact our bakehouse team for standing sample loaves.

Send Pre-Order Request