"I've been getting the sourdough every Saturday morning for twelve years. My kids grew up on it. The day Hartwell's closes — which I don't think will ever happen — will be a dark day for this neighborhood."
Thirty Years of Getting Up Before the Sun.
In 1994, Margaret and Tom Hartwell opened a small bakery on Elm Street with one oven, a handful of family recipes, and a simple conviction: that fresh bread made from honest ingredients is one of the most reliable forms of care there is.
Three decades later, the ovens have multiplied. The family has grown. The neighborhood has changed. But the sourdough starter — the one Margaret brought from her grandmother's kitchen in Vermont — is still bubbling on the same shelf it always was. We still mix by hand where it matters. We still use the same butter, the same flour, the same process that earned us our first regulars.
We are not a chain. We are not a concept or a brand refresh. We are your neighborhood bakehouse, and we intend to stay that way for the next thirty years.