Hearthstone Bakery
by Sarah Mitchell · Millbrook, NY
cropncrumb.com/stores/hearthstone-bakery
Sarah started baking in her farmhouse kitchen after a decade working in restaurants. Every loaf is long-fermented for 48–72 hours with locally milled grain.
From the Maker
Sarah
Jun 18
Saturday pickups are between 9am–12pm. Please bring a bag — we use minimal packaging. Orders placed by Thursday midnight are guaranteed for that weekend.
Sarah
Jun 12
We are now offering a sourdough subscription — 2 loaves every Saturday for 4 weeks. DM us on Instagram or email to sign up.
Sarah
Jun 5
New this week: Rosemary Focaccia is back. Very limited — only 12 sheets per batch. Order by Wednesday to secure yours.
Popular items
Country Sourdough Loaf
72-hour cold ferment, crisp crust, open crumb. Made with local stone-milled flour.
Butter Croissants
Hand-laminated with cultured European butter. Baked Friday morning, best eaten the same day.
Lemon Almond Tart
Frangipane and lemon curd in a buttery short crust. Whole tart, serves 8.
Breads
Country Sourdough Loaf
72-hour cold ferment, crisp crust, open crumb. Made with local stone-milled flour.
Seeded Rye Loaf
Dark rye with caraway, sunflower, and pumpkin seeds. Dense, nutty, and deeply savory.
Rosemary Focaccia
Thick, pillowy focaccia with flaky sea salt, rosemary, and good olive oil.
