Our Story
Hearth & Rye started at a farmers market table in 2015 with two folding tables, a cash box, and 40 loaves of country bread. Two years later, we opened our doors on Millbrook Avenue. We've been here ever since.
The People
Nora Lindqvist is our head baker and co-owner. She grew up in her grandmother's kitchen in Minnesota, where rye bread and cardamom buns were a weekly ritual. She trained at a bakery in Portland before coming to Alder Hollow, and she still shapes most of our loaves by hand.
Tom Abernathy is Nora's co-owner and runs the cafe side of things. He spent a decade as a barista and roaster before pairing up with Nora. He picked Ridgeline Roasters as our coffee partner, and he's the reason the chai is so good.
Our team has grown to 11 people, including four bakers who start their shifts at 3 a.m. We couldn't do this without them.
Why Sourdough
We think the best bread takes time. Natural fermentation builds flavor, gives the loaf a better crust, and helps it stay fresh longer. It also makes us slow down, which turns out to be a pretty good way to run a bakery.
Rooted in the Neighborhood
We buy from people we know. Our flour comes from Cascade Valley Mill, our butter from Pine Ridge Creamery, and our fruit from growers at the Saturday market. Bread we don't sell goes to the Alder Hollow Community Pantry every evening.
We also host a sourdough basics class on the first Sunday of every month. It's eight people, two hours, and you'll go home with your own jar of our starter.
What Keeps Us Going
The best part of the job is seeing the same faces every week. The regulars who know their order by heart. The kids who get a free cardamom knot on their birthday. That's what makes this place feel like home.
Come say hello
Stop by 214 Millbrook Avenue, Wednesday through Sunday, and tell us it's your first visit.