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Fluffy bakes, baked with a whole lot of heart .

From cinnamon swirls to cloud-soft cakes, everything at Butterhearth rises fresh every morning — no shortcuts, just butter, time, and good mood.

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Est.1998
First batch4:30 AM daily
Butter100% real

Cinnamon Swirl Buns

$4.50

Swipe the oven for the next bake →

Since 1998

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
Daily Batch Times

Hot Out of the Oven

Every batch is timed to perfection. Swing by when your favorite bakes are at their warm, crackling peak.

04:30 AM Fresh Batch
Country Sourdough

Country Sourdough

24-hour slow fermented dough, stone-baked for a deep caramelized crust.

06:15 AM Fresh Batch
Butter Croissants

Butter Croissants

Laminated 36 hours with pure real butter for airy, golden layers.

07:45 AM Baking Now ♨
Cinnamon Swirl Buns

Cinnamon Swirl Buns

Warm spiced brown sugar ribbons finished with pure vanilla glaze.

09:30 AM Next Up
Pastel Lemon Tarts

Lemon Tarts & Cakes

Whipped curd and delicate tart shells, freshly assembled every morning.

Baked fresh, daily

Two bakes a day, nothing held overnight.

Family recipe roots

Same dough starter since 1998, still going.

Real, simple ingredients

Real butter, real fruit, no shortcuts.

Craving something fluffy?

Swing by for a warm pastry and a slow coffee — or call ahead for a whole cake, we'll have it boxed and ready.

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Open Daily7am – 6pm
Find Us12 Hearth Lane
Call Ahead(555) 010-0142