Nayana Rathore
Head BakerKeeper of our twelve-year-old sourdough starter and the reason the bread counter sells out by noon.
Signature: rye sourdoughHearthloaf began as a two-oven kitchen with one stubborn sourdough starter. Twelve years on, our bakers still begin at 4 am, still weigh every batch by hand, and still taste every tray before it reaches the counter.
We bake in small batches with stone-ground flour, cultured butter and seasonal fruit from local farms — no premixes, no shortcuts. Whether it is your everyday loaf or a three-tier wedding cake, it gets the same care.
Six counters, one oven, everything baked today. Pick a category to see the full menu and order on WhatsApp in a tap.
Soft, golden-topped muffins — blueberry, double chocolate, banana walnut and more. The easy little treat for any time of day.
View menuSourdough, milk bread, multigrain and cinnamon swirl — sliced to order and baked every single morning.
View menuCelebration cakes in more than thirty flavours, from Belgian truffle to rose pistachio, made to order with your message.
View menuFudgy, crackle-topped brownies with walnuts, sea-salt caramel or a molten hazelnut centre. Dangerously easy to share.
View menuCrisp-edged, chewy-centred cookies and butter biscuits, packed in gift boxes of twelve for every occasion.
View menuLaminated croissants, fruit tarts, Danish swirls and pies — flaky, buttery and still warm from the oven.
View menuEveryday breads or a once-in-a-lifetime cake — we bake it, box it and bring it to your door, on your schedule.
Sourdough, brioche and multigrain loaves out of the oven by 7 am, every day of the year.
Share a theme, flavour and message — our cake artist sketches it with you before we bake.
Browse the menu, add quantities and send your whole order on WhatsApp in a single message.
Order by 2 pm for same-day delivery across the city, packed to arrive exactly as it left the oven.
Three bakers, one obsession: getting the crumb, the crust and the cream exactly right — every single batch.
Keeper of our twelve-year-old sourdough starter and the reason the bread counter sells out by noon.
Signature: rye sourdoughTrained in laminated doughs; folds 27 layers of butter into every croissant and never skips the overnight rest.
Signature: almond croissantTurns a two-line brief into a cake people photograph before they cut — and then come back for the recipe.
Signature: rose pistachio cakeBirthdays, breakfasts and big days — here is what our regulars say about the Hearthloaf counter.
Fresh-out-of-the-oven alerts, festive pre-orders and members-only offers — straight to your phone.