If you read this column with any regularity, you know I love bread and bakeries. And when I hear about a new one, I just have to visit it, no matter how far out of the way. That was the case recently when I made a trip to visit Hearth Bread Co. in Weston, Missouri, recently opened by pastry chef Dylan Low, a 2014 graduate of the Napa Campus of the Culinary Institute of America. Immediately after graduation he returned home to begin building his bakery, carving out the front corner of a retail space owned by his parents. There, his mother runs a vintage clothing store, and his father runs a classic auto restoration shop. The bakery, open Wednesdays through Saturdays from 7 a.m. to noon, features a set of standard breads including, among others, the Hearth House Loaf, Whole Wheat Nine Grain and baguettes, as well as seasonally rotating variety loaves. I’d heard great things about his fried pastries, usually available only on Saturdays but was pleased to be able to sample the honeybuns on a Friday. Glazed with honey from Hillside Honey, whose hives are only a little over a mile from the bakery, the deep golden brown buns were light and flavorful. It makes me curious about the scratch fritters and beignets. In addition to breads and pastries, Low sells a few other local products at the bakery, such as produce from local farms and locally roasted coffee—a requirement to go with the pastries. If it seems a bit of a drive, think of it as the first stop on a day trip to Weston. (See Weekender on page 52.) Call 816-805-4206 for questions about daily specials.
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