Hour 00 · West Hartford, CT · Since 2010

bread that takes a day. ready by seven.

Hand-shaped loaves, pastry and coffee from four Connecticut shops. Order ahead and pick up from 7:00am.

Order for pickup Call (860) 724-4169

West Hartford · Glastonbury · Farmington · South Windsor

Braided brioche, baguettes and seeded loaves on a board by the bakery window — Out of the oven · by the window

2010 the first loaves
4 Connecticut shops
50+ people on the team
24+ hours in most loaves
“Bread With a Fan Base” The New York Times
“Top Bakeries in the State” Connecticut Magazine
fresh = local.

The 24-hour loaf

one loaf,
one whole day.

24+HOURS

Most loaves: over 24 hours Mass-produced: as little as 60 minutes

Bakery mixers and dough bins in the Hartford Baking Co production room

Starter

Step 01 of 06

It starts with a homemade sourdough starter, a pre-ferment kept going in the bakery. Some of our breads rise on nothing else.

Flour going into a large steel mixing bowl

Mix

Step 02 of 06

Unbleached flour, water, sea salt and yeast or starter form the base. Each loaf has its own recipe, with the full ingredients listed in our bread guide.

Rounds of dough resting on floured boards

Ferment

Step 03 of 06

Then time does the work. Most of our breads take over 24 hours from start to finish. Country Sourdough ferments for 20.

A baker's hands shaping dough on a steel bench

Hand-shape

Step 04 of 06

Every loaf is shaped by hand. That keeps the fermentation bubbles, and that is where the big, irregular holes come from.

Bake

Step 05 of 06

Into the oven, where the crust sets and colours.

Braided brioche, baguettes and round loaves on a board by the bakery window

Counter

Step 06 of 06

All four shops open at 7:00am. Order ahead and pick your loaf up on the way.

Step 01 of 06 · Starter

The bread

eight breads.
shaped by hand.

Every recipe is published, down to the salt. Pick a loaf to see what goes in it and what it's best for.

All eight breads, with ingredients →

An oat-topped wheat loaf beside braided brioche — Out of the oven, into the shop

The counter

pastry, coffee and a proper sandwich.

Scones, sticky buns, crostatas and seasonal quiches. The menu changes with the produce, and with the pastry chefs. Pour-over at the coffee bar, toasted sandwiches at lunch.