local PROVISIONS
Hearth is all about taking fermentation to the heart of what makes great bread truly great. Founded in 2010, this cozy spot (right next door to IndieFerm) has built a loyal following with hand-crafted loaves, bagels, viennoiserie, and more—all mixed, shaped, and baked fresh daily on site.
Peter Nyberg has been in the baking world for over 30 years, starting during the artisan bread boom of the ’90s. His philosophy is straightforward: keep it simple, high-quality, and true to tradition. That means drawing on 18th-century French and German techniques, with most of their breads relying on a proprietary natural levain (sourdough starter) that Peter created early in his career and is still going strong. Long, slow fermentation with wild yeast and bacteria is the secret behind the deep flavor, open crumb, chewy texture, and digestibility that set their sourdough apart. No commercial yeast shortcuts here; patience, natural leavening, and top-notch ingredients do the work.
You’ll find a lineup of artisan breads like classic sourdough, baguettes, French country bread, and specialty breads like kalamata olive, fruit nut, or chili cheese, and more. Hearth also does killer bagels (hand-rolled, naturally), breakfast sandwiches, and flaky pastries. Every-thing’s made with unprocessed, wholesome ingredients and a commitment to real artisanal methods. Peter puts it best: the evolution of a bakery takes “vision, patience, sacrifice, dedication, determination, and an endless effort to improve.” Pop in early for something to start your day or a sweet treat in the afternoon. Whether you’re stocking up for the week, hosting a party, or just craving that perfect crusty slice with butter, Hearth delivers the kind of bread that reminds you why fermentation has been magic for centuries. Swing by the bakery or hit the website to see what’s fresh today—you won’t be disappointed.
Hearth Artisan Bread
123-2 Camelot Drive
Plymouth, MA 02360
(774) 773-9388
HearthArtisanBread.com
