Hearth Bread Co. – Weston, MO: Hours, Menu & Directions

Opening hours

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Opening hours have not been published for this bakery yet. Call (816) 805-4206 to check today's hours. Know the hours? Send them to us.

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17985 State Route 45 N, Weston, MO 64098

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Address17985 State Route 45 N, Weston, MO 64098

Phone(816) 805-4206

StyleArtisan bread bakery

CountyPlatte County

Time zoneCentral Time

About Hearth Bread Co.

You will find Hearth Bread Co. at 17985 State Route 45 N in Weston, right in the middle of Weston.

Weston has 3 places on our map that bake or sell fresh pastry, and this is one of them — about one per 612 people living in the city. Nearest alternative: Hayley's Eatery at 17985 State Route 45 N, less than 0.1 mi away.

We have not been able to confirm a full weekly schedule for Hearth Bread Co. yet, so calling ahead at (816) 805-4206 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Weston	3
Nearest bakery	less than 0.1 mi

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What to order

Typical items at an artisan bread bakery like this one — the bakery's own selection may differ.

Full menu

Sourdough loaves

Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.
Jalapeño cheddar sourdoughSourdough folded with sharp cheddar cubes and diced jalapeño, so melted cheese pockets crisp against the crust.

French & Italian breads

BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

PanettoneTall Italian holiday bread with candied orange, lemon peel and raisins, naturally leavened for a light, airy texture.
Brioche loafRich French loaf made with plenty of butter and eggs, feathery and golden inside; excellent for French toast.
Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.