Fresh, made from scratch, every day
A 48-hour ferment with a dark, blistered crust and an open, custardy crumb. Baked in the early hours, best by evening.
Laminated dough rolled with fresh-ground cardamom and brown butter, glazed while still warm from the deck.
Our seasonal house blend, pulled short and poured over silky microfoam. Filter and single origins on rotation.
“We bake in small batches because bread has a clock, we’d rather sell out by two than keep anything a minute past its best.”The bakers at Hearth & Rye
We mill relationships, not just grain, most of our flour comes from a stone mill two counties over, and the loaf at Hearth & Rye changes a little with every harvest. That's the point.
Pastry is laminated by hand each morning, coffee is roasted in small lots, and the specials board is whatever the season handed us that week. Come early for the full spread here in Plano.
How we got here →Plano, TX
Plano