09/05/2026
This week's drop has something special in it.
Friday is Rosh Hashanah, the Jewish New Year, and to mark we're baking crown challah. Regular challah is braided into a long loaf, but for the new year it gets braided into a round crown. The circle stands for the year coming full circle. It's soft, glossy, faintly sweet, and honestly one of the prettiest things to come out of our kitchen.
Because it's a Friday holiday, we're moving this week's deliveries up. No Saturday run this time. We're delivering Friday so the challah can be on your table for the holiday, still fresh. ( Our Challah is for *everyone*. If you've never tried it, it's a soft, brioche-like bread, and it makes excellent french toast the next day 🙂 )
The rest of the lineup:
Sourdough. The naturally leavened loaf we build the whole week around. Long slow ferment, crackly crust, open crumb.
Double chocolate banana bread. We roast the bananas first to push the flavor toward butterscotch, then bring in chocolate two ways: cocoa mixed right into the batter and dark chocolate chips folded through for melty pockets. Wrapped and rested straight out of the oven so it never loses a bit of moisture.
Polish apple cake. Original "Grandma's Recipe" packed edge to edge with honeycrisp apples, honey and spices. Tender and not too sweet, the kind of thing that tastes like someone's kitchen on a Sunday.
GF ube amaretti cookies. Soft almond cookies with a chew that holds for days, deep violet from real ube, crackled tops dusted heavy in powdered sugar with a toasted almond in the center. The almond paste does all the work, so there's no flour anywhere in the recipe.
Local fruit, small batches, everything made by hand. The full menu is live at HearthAndTart.com. Get on the notify list there so you're first to know the moment ordering opens, because the challah won't last.
