Hearth

The story

Hearth Bakery London: Sustainable Heritage Grain Bakes in Hackney Wick

Hearth is a social enterprise bakery in London dedicated to rebuilding local food networks through stone-milled heritage grains. Located in an industrial warehouse off the Hackney Wick canal, this Good Food Guide Local Gem demonstrates how rigorous sourcing shapes superior bread.

Stone-milled heritage and regenerative farming

The kitchen sources all grain from UK farms, selecting varieties like rye, spelt, emmer, einkorn, and naked barley rather than commodity white wheat. These longstraw wheats and population grains bolster soil biodiversity while delivering greater protein and fibre. Traceability to the farm anchors a broader strategy for low-intervention agriculture across the home counties.

Seasonal bakes and circular kitchen waste-reduction

Counter staples feature cinnamon brioche buns and robust sourdough loaves produced each day. Weekly menus shift to highlight seasonal components, currently showcasing a rhubarb bun filled with honeyed ricotta alongside a vegan option prepared with bay-leaf custard. A kefir-frosted beetroot and carrot cake loaf incorporates wrinkled pea flour from Hodmedods, capturing produce that would otherwise enter the wormery.

Community focus and fair labour practices

As a social enterprise, the operation embeds staff welfare into its daily structure. Full-time team members work four days a week and receive the London Living Wage plus, backed by mental health first aid training and non-violent communication frameworks. Accessible food workshops and paid traineeships transform this Hackney Wick bakery into a practical hub for workforce development and regional food education.