Hearth & Crumb Your bag 0

Your Saturday
sourdough.

Family-made in Vancouver, slow-fermented and baked for Saturday pickup. A good loaf is worth planning a little ahead.

Choose your bread

Saturday pickup, 9am–noon.
Order by Thursday, 6pm.

A country sourdough loaf with a deep golden crust and a flour-dusted, open score

Flour. Water. Salt. A little patience.

The Saturday bake

Four loaves for your weekend table.
Choose a favourite, or make room for something new.

Round country sourdough loaf

Country sourdough

$10

Our everyday loaf. A deeply golden crust, an open crumb and a gentle sour. Just flour, water, salt and time.

800g · Wheat · Naturally vegan

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Sourdough covered in toasted sunflower, sesame and flax seeds

Seeded sourdough

$12

Sunflower, sesame and flax, folded through the dough and toasted into the crust. Especially good with salted butter.

800g · Wheat, sesame · Naturally vegan

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Oval sourdough loaf with green olives and rosemary baked into the crust

Olive & rosemary

$13

Briny green olives and fragrant rosemary in our country dough. Bring it to dinner, tear it up, pass it around.

800g · Wheat · Naturally vegan

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Walnut and raisin sourdough with a slice showing its open crumb

Walnut & raisin

$13

Toasted walnuts and sweet raisins in a wheat-and-rye loaf. Made for a thick slice of cheddar or a slow breakfast.

800g · Wheat, rye, walnuts · Naturally vegan

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All prices in CAD. Our kitchen also handles sesame, milk, eggs and nuts.

To your Saturday bag

A family.
A weekly ritual.

We’re a small family-run bakery in Vancouver, making sourdough for one very good day of the week.

Flour-dusted hands shaping sourdough on a wooden bakery workbench

Time does the work

We mix, fold and shape by hand, then let each loaf ferment slowly for 36 hours. The result is a crisp crust and a soft, flavourful middle.

Only what’s ordered

Preorders help us bake with care and keep leftovers small. Your loaf has a place in the oven before we turn it on.

Made slowly.
Shared generously.

Your Saturday bag

Choose your bread.
We’ll take it from here.

  1. Pick your loaves

    Add a loaf or two from the Saturday bake.

  2. Send your request

    We’ll reply with availability, the pickup address and payment details.

  3. See you Saturday

    Collect your bread between 9am and noon. Bring a bag if you have one.

Set aside for Saturday

Your bag is empty. Choose your loaves from the Saturday bake.

Total$0 CAD

Opens an email with your choices. Your order is reserved when we reply.

Before you pop by

When do preorders close?

Thursday at 6pm for that Saturday’s bake. After the cutoff, you can choose the following Saturday. All times are Vancouver time.

Where do I pick up?

In Vancouver, on Saturday between 9am and noon. We’ll share the exact pickup address when we confirm your request.

How do I pay?

We’ll include payment details in our reply. Sending a request doesn’t take payment or confirm a reservation.

Can you slice my loaf?

We leave our loaves whole to keep the crumb fresh. A good serrated knife is all you need.

How should I keep it?

Store cut-side down for the first day, then in a bread bag. Slice and freeze anything you won’t eat in two days. Toast straight from frozen.

What about allergies?

All loaves contain gluten. Our kitchen also handles sesame, milk, eggs and nuts, so we can’t promise an allergen-free loaf. Include any questions in your request.

A sourdough loaf being shaped at the flour-dusted wooden workbench

See you Saturday

Pickup in Vancouver

Saturdays
9am–noon
Preorders close
Thursday, 6pm

Our exact pickup address comes with your confirmation.

Choose your bread