A little hearth, a lot of butter.
Butterhearth started as a Sunday hobby in a tiny kitchen and grew into the corner bakery everyone stops by for "just one" pastry. We still measure flour by feel, proof dough overnight, and taste-test everything twice — once for quality, once because it's cake.
- Milled flour from a family mill upstate
- Small batches, baked twice a day
- Nothing sits on the shelf past sundown