The Good Food Guide
“Tucked away in an industrial warehouse space off the canal in Hackney Wick, this social enterprise is a model urban bakery. It starts with the grain, sustainably grown and traceably sourced from organic and low-intervention farms within 50 miles. On the counter, the bestsellers are cinnamon brioche buns and sourdough loaves, but weekly seasonal additions can range from a rhubarb bun with honeyed ricotta and rhubarb compôte (or with oat milk and bay-leaf custard for vegans) to a pumpkin meringue pie and a kefir-frosted beetroot and carrot cake loaf, made with wrinkled pea flour from Hodmedods that would otherwise go to waste. A monthly lunch menu of soups, salads, toasties and sandwiches favours whole grains and veggies.”
Infatuation London
“Hearth is a bakery with a big heart. The social enterprise bakery in Hackney Wick is focused on bringing meaningful change to the food industry and its customers. The bakery itself, nestled in a car park of the somewhat still industrial quarter of Hackney Wick, has a DIY feel to it: nothing flashy but in the best way possible, with outside seating in the summer. They also work with seasonal products and small farmers and producers to create an excellent changing menu. Come for a lunch of toasties, sandwiches, cakes, and savoury bakes, and leave feeling very satisfied. When we visited, the homemade sour cherry water kefir was mind-blowing, and make sure you get a loaf and a block of luxurious, salted Glastonbury butter to take home.”
Timeout London
Sourdough brioche buns are the undisputed hit of Hearth. There are also veggie and vegan sandwiches come lunchtime, with flavours inspired by the London’s far-reaching global communities. They’re also keen on alternative flours, using buckwheat, pea and oat varieties in their sweet bakes.
