The Whole Grain Hearth

The Whole Grain Hearth is a small, locally owned bakery and cafe that mills its own organic whole grain flour on site, then builds naturally fermented sourdough from it. That mill is the heart of it: the whole grain flour behind the baking is ground right there on site. Kamut and sprouted rye are the loaves to come back for, and a hearty loaf can usually see out the week.

The pastry counter seems to rotate week by week, keeping the line-up fresh. Croissants get a lot of the attention, buttery even with the whole grain, with almond ones a standout and a double-baked take that appears now and then. Scones, danishes and cookies fill out the rest, savoury pot pies often join them, and the seasonal case has run to a pumpkin spice muffin under cream cheese frosting. Prepared meals sit alongside the bread and baking.

Coffee is De Mello, poured as espresso or built into drinks that change with the weather: a cookie butter Canadiano made on house caramelized cookie butter syrup, or a pear crisp matcha with cardamom pear syrup and Genuine Tea Co. matcha, served hot or iced. The bakery also runs hands-on classes in its own space, and there's a catering menu for gatherings that need more than a single loaf.