Local Spotlight: A Small-Batch Bakery Revives Heritage Grains

By: Editorial Team • Location: Portland, OR

Hearth & Harvest Bakery opened two years ago with a mission: to bake with regional, heritage grains that tell the story of local agriculture. Their small-batch breads highlight flavors that have been lost in industrial wheat systems—long-fermented sourdoughs, dense rye levains, and nutty emmer loaves that yield complex, nutty flavors.

"We bake with what our neighbors grow. It keeps the food system circular and the flavors honest," says founder Clara Jensen.

The heritage-grain movement

Heritage grains like emmer, spelt, and einkorn predate modern dwarf wheat varieties. They often grow in lower-input systems and retain flavor compounds that milling and breeding have reduced. While yields can be lower, the sensory payoff and connection to terroir are significant.

Baking techniques

Hearth & Harvest uses multi-day sourdough fermentations to coax out depth from slower-rising grains. They keep hydration slightly lower for denser flours and employ autolyse and stretch-and-fold techniques to build gluten without intense mixing.

Community and sourcing

Local farmer partnerships are central: grain is milled within 30 miles of the bakery and sold in low-temperature stone milling runs to retain oils and aroma. Community bake nights and loaves-for-neighbors programs keep the bakery rooted in place.

Why it matters

• Environmental resilience: Diverse grain portfolios can improve agroecology and reduce monoculture risks.
• Flavor diversity: Heritage grains broaden what bread can taste like.
• Cultural preservation: Baking these grains keeps culinary traditions alive.

Try it yourself

If you want to explore heritage grains at home, start with a 20% substitution in your favorite sourdough recipe. Increase hydration gradually and allow for longer fermentation. Expect loaves with more density and a uniquely nutty aroma.

Final note

Small producers like Hearth & Harvest remind us that food is a conversation—between soil, seed, mill, and baker. In a world of industrial convenience, these loaves offer a deliberate, flavorful pause.