Handcrafted with
patience & grain
Slow-fermented sourdough and laminated pastries
baked fresh daily in small batches
Slow-fermented sourdough and laminated pastries
baked fresh daily in small batches
Every loaf begins the night before. We work with organic flour, wild yeast, and time—letting fermentation develop flavor naturally, without shortcuts.
Our signature loaf. Made with a blend of organic wheat and whole grain flour, naturally leavened over 24 hours. The crust crackles, the crumb is open and tender, with a subtle tang that deepens with each day.
Butter croissants, pain au chocolat, and seasonal danishes. Each one is folded by hand over two days, creating hundreds of delicate layers that shatter at first bite.
Hearty, nutritious breads made with freshly milled rye, spelt, and whole wheat. We toast seeds and fold in honey for depth. These loaves are dense, earthy, and deeply satisfying.
We don't rush fermentation. Long, slow rises allow flavor to develop and make the bread easier to digest.
Our flour comes from regional mills. We source butter, eggs, and seasonal fruit from nearby farms.
Everything is mixed, shaped, and baked by hand in quantities we can give full attention to.
Day-old bread becomes breadcrumbs and croutons. Excess dough is shared with our community.
142 Mill Street
Portland, Oregon 97214
Wednesday – Sunday
7:00 AM – 2:00 PM
(or until sold out)
Email: hello@grainandhearth.co
Phone: (503) 555-0142
We don't take reservations or pre-orders. Bread is available first-come, first-served. Most varieties sell out by late morning on weekends.
