Heirloom Bakery & Hearth – Kansas City, MO: Hours & Menu

Opening hours

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Opening hours have not been published for this bakery yet. Call (816) 492-7259 to check today's hours. Know the hours? Send them to us.

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401 E 63rd St, Kansas City, MO 64110

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Address401 E 63rd St, Kansas City, MO 64110

Phone(816) 492-7259

StyleArtisan bread bakery

CountyJackson County

Time zoneCentral Time

From city center4.9 mi south

About Heirloom Bakery & Hearth

Heirloom Bakery & Hearth serves Kansas City from 401 E 63rd St, roughly 4.9 mi from downtown Kansas City, heading south.

Kansas City has 114 places on our map that bake or sell fresh pastry, and this is one of them. The closest neighbour on our map is Luca Bagel Brookside, 0.2 mi away.

We have not been able to confirm a full weekly schedule for Heirloom Bakery & Hearth yet, so calling ahead at (816) 492-7259 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	Artisan bread bakery
Bakeries in Kansas City	114
Nearest bakery	0.2 mi

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What to order

Typical items at an artisan bread bakery like this one — the bakery's own selection may differ.

Full menu

Sourdough loaves

Seeded sourdoughSourdough loaded with sesame, flax, sunflower and pumpkin seeds inside and out, so every slice toasts up crunchy.
Rye sourdoughTangy loaf made with a good portion of rye flour, darker and more aromatic, with a moist, slightly sticky crumb.
Kalamata olive sourdoughCountry sourdough studded with briny Kalamata olives and a hint of herbs; savory enough to eat with nothing but olive oil.
Jalapeño cheddar sourdoughSourdough folded with sharp cheddar cubes and diced jalapeño, so melted cheese pockets crisp against the crust.

French & Italian breads

BaguetteLong, slender French loaf with a crackling, deeply browned crust and a light, cream-colored crumb; best on the day it's baked.
CiabattaFlat, rustic Italian loaf from a very wet dough, with a thin, crisp crust and large irregular holes ideal for sandwiches.
Rosemary focacciaDimpled, olive oil–soaked flatbread topped with fresh rosemary and flaky salt; crisp underneath and pillowy inside.
Pain de campagneFrench country loaf blending white, whole wheat and rye flours for a rustic, slightly sour flavor and chewy crumb.

Enriched breads

Braided challahSix-strand braided loaf enriched with eggs and oil, with a lacquered crust and soft, pull-apart crumb.
Japanese milk breadUltra-soft, fluffy sandwich loaf made with a cooked flour paste, staying moist and springy for days.
Cinnamon swirl loafSoft sandwich bread rolled with a ribbon of cinnamon sugar, giving a spiraled slice that toasts beautifully.
Chocolate babkaTwisted yeast loaf layered with chocolate filling and crumb topping, dense and rich with visible swirls.