r/londonontario • u/TableTalkLondonON • 6h ago
🥄food /restaurants /gastronomy Heck yeah, got hired at The Whole Grain Hearth as the Head Baker!
If you had any bagels from Sidetrack or Motive Cafe, burger buns from Kyle's Fried Chicken + BBQ, or sourdough from Unger's this month (October) before or on Thanksgiving, I was directly involved. (Kinda cool to think about in terms of connecting with the community.) For a few weeks, I was shadowing under the co-owner/head bread baker Dave at La Noisette Bakery, mixing and shaping hundreds of bagels, buns, and sourdough breads each day!
With much respect and gratitude, I thank the co-owners Dave and Tabitha for giving me the opportunity to work at La Noisette Bakery.
That said, things took an unexpected turn.
After applying for a position at The Whole Grain Hearth since June 2026, I was finally accepted! Miraculously, despite submitting the wrong resume, Richard (owner) and Sammy (bakery manager/pastry chef) have recently hired me as the Head Baker (in training) at The Whole Grain Hearth!
AWW YEAHHHHHHH.
My experience with freshly milled grains is minimal though, limited to my one-year stay in California, developing sourdough recipes with freshly milled heritage grains.
Since returning to London this year in February, after a 14 year absence, The Whole Grain Hearth has been on my radar. They're the only bakery in London with a dedicated mill on site, using freshly milled grains in all of their baked goods. I remember my first visit, just blown away by the quality and aesthetics of their breads sitting on the shelf at their cafe: Field Blend, Sprouted Rye (contains buttermilk and dark beer), Kamut (an ancient wheat), etc.
I also remember feeling confused. "Why isn't this bakery more popular?" If The Whole Grain Hearth was based in California, the state famous for sourdough, they'd always have a long queue or sell out early. They're just THAT GOOD.
If you're not familiar with whole grain sourdough breads, with freshly milled flour, I highly recommend The Whole Grain Hearth's Field Blend. After learning how to mix and shape them, I can confirm that the Field Blend contains a combination of freshly milled whole wheat, rye, and organic white. It's a nice, introductory bread for people who are interested in sourdough with freshly milled flour. Earthier, nuttier, grassier (in a good way) than most breads. Some will say healthier too, and it is, but for me flavour is the selling point of freshly milled grains.
One of my favourite pastries ever is their spelt (an ancient species of wheat) and whole wheat Butter Croissant. It's its own thing, IMO. Not light like a typical croissant, more dense but packed with whole grain deliciousness. It's also one of the most buttery croissants I ever had, and I had some in Paris. I love hella butter. So if you do too, try them!
If you have any questions about The Whole Grain Hearth or their baked goods, please feel free to comment or pm. I'm happy to answer as best as I can. 😊
Head Baker (TWGH)
Zita Long
Address (The Whole Grain Hearth Bakery & Cafe):
330 Wellington Rd Unit 2, London
Google Profile (The Whole Grain Hearth Bakery & Cafe):
https://share.google/c5hOPDPv71GDpO8tH