The Hearth Artisan Bread menu is built around hand-shaped sourdough-style loaves, made-to-order bagel sandwiches, fresh bagels with cream cheese, and a case of house-made pastries. Everything is baked at one small bakery in Plymouth, Massachusetts. If you searched this phrase to find out what to order, that’s the short answer.
Hearth is not a chain with a printed combo board. It’s a working bakery, so the selection shifts by day, by season, and by how early you show up.
This guide walks through each part of the menu, what each item is like, and which ones suit which cravings. You’ll also find hours, allergen tips, and honest notes on what we could and couldn’t confirm about pricing.
Hearth Artisan Bread at a Glance
| Detail | What we found |
|---|---|
| Location | 123 Camelot Drive, Suite 2, Plymouth, MA 02360 |
| Phone | 774-773-9388 |
| Hours | Mon–Sat 6am–6pm, Sunday 6am–4pm |
| Main categories | Bread, bagels and cream cheese, viennoiserie, breakfast and bagel sandwiches |
| Founded | 2010, by Peter Nyberg and his wife Nicole |
| Ordering | In store, plus an “Order Now” button on the official website |
How We Verified This Menu
This is an independent, unofficial guide. ManuPoint is not affiliated with Hearth Artisan Bread, and nothing here was written or approved by the bakery.
We pieced the menu together from the bakery’s official website, its Facebook and Instagram listings, a June 2026 feature in a regional food magazine, an older local travel write-up, and customer reviews on Tripadvisor and Yelp. We cross-checked hours and address against the official site.
The bakery does not publish an item-by-item price list or calorie counts on the pages we reviewed. So this guide does not print a price table, and we won’t guess at numbers. Prices vary by season, and the bakery can change its lineup anytime, so confirm at the shop, by phone, or through the official ordering page before you go.
What “Hearth Bread” Actually Means
Hearth bread is a free-standing loaf, baked without a pan, with a crackly crust and a chewy inside. It’s baked at high temperatures, often with steam, and the style is also called rustic or artisan bread.
The name comes from old brick and stone ovens, where dough baked right on the heated floor. Most modern bakeries use steam-injected deck ovens to get the same effect.
That’s the style. The business is a specific bakery that shares the word in its name. UK readers should know that Hearth Artisan Bread is a single US location, so if you’re searching from the UK, the style is what you can find locally, not this shop.
Menu Categories at a Glance
| Category | What it covers | Best for |
|---|---|---|
| Artisan bread | Sourdough, baguettes, country loaves, flavored specialty breads | Taking home for the week |
| Bagels and cream cheese | Hand-made bagels, flavored cream cheeses | A quick breakfast |
| Viennoiserie | Pastries made from scratch daily | Coffee-break treats |
| Breakfast and bagel sandwiches | Hot sandwiches, served daily | A filling morning meal |
| Extras | Cookies, biscotti, coffee | Small add-ons |
Artisan Breads: The Heart of the Menu
The bread is the reason to go. The bakery says its loaves follow 18th-century French and German bread-making traditions, and most use a proprietary levain (sourdough starter) that founder Peter Nyberg created decades ago.
That word “most” matters. Not every loaf is guaranteed to be 100% sourdough-leavened, so ask if that’s important to you.
A regional food magazine describes the lineup as classic sourdough, baguettes, French country bread, and specialties like kalamata olive, fruit nut, and chili cheese. Here’s how each one reads on the menu.
Classic Sourdough
This is the everyday loaf and the safest first order. It’s a round or oval boulot-style loaf with a golden, crackly crust and a chewy, slightly tangy inside. One local writer calls it soft, a little chewy, and good for deli sandwiches, butter, or even peanut butter and fluff.
It suits anyone who wants toast, sandwiches, or a loaf that works with soup. It’s also the best benchmark for judging the rest of the bakery.
Baguettes
The baguette is the French classic: a long, thin loaf with a thin crust and a light, open inside. It’s best on the day you buy it, since lean-dough loaves like this stale faster than enriched breads.
Buy one for dinner, tear it at the table, and use it for soaking up sauce. If you’re planning sandwiches for the next day, pick a sturdier loaf instead.
French Country Bread
Country loaves, often called pain de campagne, are rustic and slightly darker than a white baguette. They usually have a heartier crust and a more mellow, wheaty flavor.
If you like sourdough but find it too sharp, this is a gentler step. It’s a good match for cheese boards and roasted vegetables.
Kalamata Olive Bread
This is a savory loaf with real olives baked through it. A local reviewer describes literal chunks of kalamata olive in a soft loaf.
Each slice comes with salty, briny pockets, so it’s an excellent dinner-table bread. Skip the butter and pair it with olive oil, feta, or a simple tomato salad.
Cranberry Orange Ginger Bread
This one sits between bread and dessert. The same writer calls the mix of cranberries and candied ginger a balanced sweet-and-tart combination.
It toasts beautifully. Try it with cream cheese for breakfast or alongside turkey and sharp cheddar. Availability may change, since this review is a few years old, so ask what’s on the shelf.
Fruit Nut Bread
Fruit nut loaves pair dried fruit and nuts in a sourdough base. They’re chewy, lightly sweet, and dense enough to keep you full.
This is the one for cheese plates, or for eating with nothing but a smear of butter. Anyone with a tree nut allergy should skip it or ask the staff first.
Chili Cheese Bread
As the name says, this loaf brings heat and cheese into the dough. The crust tends to get deeply browned where the cheese melts, and that’s the best part.
Try it with soup, eggs, or a bowl of chili. It’s also the loaf most likely to disappear before you get home.
Seasonal and Holiday Breads
Some items appear only at certain times of year. A local write-up mentions German stollen, a powdered-sugar-dusted fruit bread sold during the holidays, plus seasonal Irish soda bread and a sweet monkey bread. That article is from 2021, so treat it as a hint about what the bakery has done, not a promise about this year.
If you want a holiday loaf, call ahead or check the bakery’s Facebook page. Popular seasonal items go quickly.
Bagels and Cream Cheese
The bagels are hand-made every day, and the cream cheeses come in several flavors. The official site confirms both are made daily and offered in a variety of flavors.
Reviews suggest these are big bagels. One guest calls it the biggest bagel they’ve ever seen, and another recommends the everything bagel with chive cream cheese. Those are testimonials from the bakery’s own site, so weigh them accordingly, but they match what other review platforms say.
A few practical tips:
- Everything with chive cream cheese is the classic, savory pick.
- Plain or sesame works best when you’re building a sandwich.
- Ask for it toasted if the bagel isn’t warm from the oven.
- Buy a half dozen for the weekend. They freeze well if you slice them first.
Flavors sell out by mid-morning on busy days, so go early if you have a favorite.
Viennoiserie: The Pastry Case
Viennoiserie is the French term for enriched, buttery pastries, the family that includes croissants and similar items. The bakery says these are made by hand from scratch daily.
We can’t give you a fixed list, because the case changes. A reviewer mentions a cinnamon roll and cookies alongside their bagel order, so those turn up regularly.
If you’re picking one pastry, choose whatever looks freshest and most golden. Buttery pastries taste best in the first few hours after baking, so go in the morning if you’re buying them for yourself.
Breakfast and Bagel Sandwiches
Breakfast sandwiches are available every day. The official site also teases focaccia sandwiches as coming soon. Since that language is on the homepage now, check whether they’ve launched before you plan lunch around them.
The advantage of a bakery sandwich is the bread. The bagel or roll does more work than the filling, so pick the type of bread first and the fillings second.
For a solid order, pair an egg-and-cheese sandwich with a toasted everything bagel. It’s simple, and the bread carries it. Call for current fillings, since we don’t have a verified filling list.
Coffee, Cookies and Extras
A Tripadvisor listing says the bakery also offers cookies, biscotti, and locally roasted coffee and coffee beans. One reviewer also praised the iced coffee.
Biscotti is a smart add-on if you’re gifting bread. It travels well, keeps for days, and pairs with the coffee beans if you want to build a small gift bag.
Best Picks by Craving
| If you want… | Order this | Why it works |
|---|---|---|
| A reliable everyday loaf | Classic sourdough | Tangy, chewy, good for toast and sandwiches |
| Something for dinner | Baguette | Light, crisp, best on the same day |
| A savory showstopper | Kalamata olive | Salty and rich without extra toppings |
| A sweet-and-tart loaf | Cranberry orange ginger | Great toasted with cream cheese |
| A cheese board loaf | Fruit nut | Dense, slightly sweet, pairs with sharp cheese |
| Something spicy | Chili cheese | Best with soup or eggs |
| A quick breakfast | Everything bagel with chive cream cheese | Fills you up, easy to eat on the go |
Prices, Calories and Allergen Information
Prices. We don’t have an official price list. One Tripadvisor reviewer mentioned about $6 per loaf, but that’s an undated customer comment. Specialty loaves with nuts, fruit, or cheese often cost more than a plain one, and every bakery adjusts prices over time. Use that number as a rough idea, not a quote.
Calories. The bakery doesn’t publish nutrition facts on its site. Bread calories vary a lot by size and slice thickness, so if you’re tracking, ask staff for the weight of a loaf or check with the bakery directly.
Allergens. Artisan bread contains wheat and gluten. Specialty loaves may include nuts, dairy, or other allergens, and bagels and pastries can involve eggs, milk, sesame, and more. A bakery kitchen handles flour and other ingredients throughout the space, so cross-contact is possible. If you have a serious allergy, ask staff about ingredients and preparation before you order. Don’t rely on this guide.
Vegetarian or lighter options. Plain breads like the sourdough and baguette are the simplest vegetarian choices, though you should confirm ingredients. Breakfast sandwiches may contain meat or eggs. For a lighter meal, a slice of sourdough with a small spread goes further than a large pastry.
Hours, Location and Near-Me Notes
The bakery sits in an industrial park at 123 Camelot Drive. A local writer describes it as a small store that packs in a lot of flavor. That’s helpful to know if you’re expecting a storefront on a main street.
Hours are Monday to Saturday, 6am to 6pm, and Sunday, 6am to 4pm, per the official site. Another listing notes it may close on some major holidays. For holidays or weather, check Facebook or call.
If you’re searching “artisan bread near me” from somewhere else, note that this is one bakery, not a franchise. Plymouth is about 40 miles south of Boston, so it works as a stop on a South Shore day trip.
Tips for Getting the Most From Your Visit
- Go early. The best loaves and pastries are there first thing.
- Call ahead for holiday breads and large orders, especially around Thanksgiving and Christmas.
- Buy one plain and one specialty loaf on your first visit. It’s the fastest way to learn the bakery’s range.
- Store bread cut-side down on a board, or slice and freeze it. Skip the fridge, which dries bread out faster.
- Refresh a day-old loaf in a hot oven for five to eight minutes. The crust crisps back up.
What Makes This Menu Different
Most grocery-store “artisan” bread is made in a large plant. Here, the bakery says its products are mixed, shaped, and baked on site. The menu is also smaller and simpler than a café chain’s, which means less choice but a stronger focus on the bread itself.
A June 2026 regional magazine feature credits long, slow fermentation with natural leavening for the deep flavor, open crumb, and chewy texture. That’s the bakery’s own story as reported by the magazine, and the reviews we found back up the quality. We’d still suggest trying a loaf yourself before you judge it.
Frequently Asked Questions
What are the popular bakery menu items?
Popular bakery items include fresh bread, croissants, muffins, cookies, cupcakes, and doughnuts. Many bakeries also offer cakes, brownies, pastries, and cinnamon rolls to satisfy different tastes. Artisan bakeries often specialize in handmade sourdough bread, specialty pastries, and freshly prepared sandwiches.
Why is artisan bread so expensive?
Artisan bread often costs more because it uses high-quality ingredients and traditional baking methods. Long fermentation times, handmade preparation, and small-batch production require additional time and labor. These factors contribute to its distinctive flavor, texture, and crust, making it more expensive than mass-produced bread.
Is artisan the same as sourdough?
No, artisan and sourdough are not the same, although they can overlap. Artisan refers to a traditional, craft-focused baking style, while sourdough is bread made using a fermented starter. Sourdough can be artisan bread, but artisan bread can also be made with commercial yeast.
What is an artisan sandwich?
An artisan sandwich is a sandwich made with carefully selected ingredients and freshly prepared, high-quality bread. Common fillings include roasted chicken, premium cheeses, fresh vegetables, cured meats, and homemade sauces. These sandwiches often feature unique flavor combinations, handcrafted preparation, and breads such as ciabatta, focaccia, or sourdough.
Final Thoughts
The Hearth Artisan Bread menu rewards a simple approach: start with a sourdough loaf, add one bagel or pastry, and see what’s fresh that morning. The bread is the main event, and the bagels and sandwiches back it up. Get there early, ask about that day’s specialty loaf, and check prices when you arrive. Then take a bag home and try the sourdough with a little butter.
Before publishing
- I couldn’t find an official price list or calorie data, so the article prints none instead of guessing. If you visit or call and get real prices, add a small table and the Menu/MenuItem schema.
- I have not eaten there and can’t claim firsthand experience. The sensory notes come from the official site, the June 2026 magazine feature, and reviews. If someone on your team visits, add two or three personal lines (portion size, wait time, what they’d skip) to strengthen E-E-A-T.
- The specialty loaf list comes from a 2026 magazine feature and a 2021 blog. Check the official Bread page for the current lineup before you publish.
- The main keyword appears about 12 times, which is near 0.5% to 1% depending on how you count. Adjust if your SEO tool flags it.
Irfan Khan is an experienced writer and researcher with over 6 years of expertise in Manu-related topics. Through ManuLibrary, he shares reliable information, insightful updates, and valuable knowledge to help readers explore, understand, and discover everything about Manu.
