Sea HearthBaking Co.
Nourish the community. Cultivate the culture. Get uncomfortable. Obstacles are invigorating. Feed the fire within. Scarcity is a myth. You are the pride of your great great grandparents. Worship your wounds. Discernment over judgement. Compost your consciousness. Levain is a culture that rises. Choose to be vulnerable. Gluten is not the enemy. Look deeper. Listen to the sea. Tend to your hearth.
We dream of opening our own little bake shop soon.
Where’s the bread?
I am currently baking to order on select Thursdays about once a month, and pick-up is at Treat Cookies from 2–6pm, orders are due on Tuesday by 8pm.
How did it start?
It all started at Standing Rock in 2016, where I spent almost a month making 3 gallons of chai every morning. While I was there, two other cooks in the kitchen, @consciouscourse & @flowmariflow, started a sourdough starter, and began baking bread for people. When I left, they gave me a bit of that starter to take home with me, and I’ve been baking bread ever since.
The name
Sea Hearth harkens back to the clay ovens I’ve built over the years on a particularly desolate beach in Baja with friend and talented chef, @aholey. We’ve used them to bake bread, pizza, fish and other delectable things.
The bread
Our pain de campagne — bread of the French countryside — is super rustic and baked to full maturity. It’s what you might have found on the table at a French farm house in 1906. It is hand mixed and long-period fermented, making the crumb light and creamy, and the crust extra dark with overtones of espresso and burnt toffee. We hope you enjoy.
