The Hilltop Hearth & Tart

The Hilltop Hearth & Tart Artisanal bakery in Morgan Hill. Health-conscious breads & pastries. Local ingredients, big flavors!

A thousand of you!!!We crossed 1,000 followers last week, which is a genuinely strange thing to see on a screen when the...
09/20/2026

A thousand of you!!!

We crossed 1,000 followers last week, which is a genuinely strange thing to see on a screen when the whole operation is two people, one oven, and a lot of early mornings. Thank you. Every one of those is a person who decided our small bakery was worth paying attention to, and we don't take that lightly.

Last drop was Fan Favorites, the things you keep asking us for. This week we're flipping it. Welcome to OUR Hearth & Tart Favorites: the bakes we love making (You know... the ones we keep tasting over and over "for quality control.")

** The showpieces:

Purple Sweet Potato Haupia Pie. Silky coconut haupia over purple sweet potato. It looks unreal and tastes like a vacation.

Kouign-Amann. Laminated by hand with imported, high quality butter, sugar caramelizing right against the pan into a crackly amber shell. (Lenny will talk your ear off about these if you let him.)

** Breads:
Sourdough. Every bakery has one, we know. Ours is a long, slow ferment and we're quietly proud of it, even though it's not the thing that makes us different.

Savory Milk Bread. Pillowy, faintly sweet, savory on the finish. Best sandwich bread we make and it isn't close.

** The sweets

Polish Apple Cake. September apples, real honey, and warm spice running through a tender crumb. Enough fruit that it barely holds together. This is the one that disappears off our own counter.

Ube Amaretti Cookies. Crackled tops, chewy centers, that gentle vanilla-nutty ube thing going on. Naturally gluten free, which is a nice bonus.

** And two new things

Gluten Free Dinner Rolls. New recipe, and we're really happy with this one. Soft, pull-apart, actually good instead of "good for gluten free." Worth a spot on your table.

Brown Butter Coconut Mochi. Chewy, custardy in the middle, crisp around the edges, with browned butter running through the whole thing so it tastes nuttier and deeper than you expect. Naturally gluten free, and dangerously easy to eat standing over the pan.

Menu is open at HearthAndTart.com. Get on the notify list there and we'll ping you the second it's live, which matters more than usual this week since the kouign-amann never make it to the end of a drop.

Princess cake! 👸 Chocolate, strawberry filling, and ube cream cheese frosting, with fresh fruit garnish.
09/13/2026

Princess cake! 👸
Chocolate, strawberry filling, and ube cream cheese frosting, with fresh fruit garnish.

And here’s part two
09/11/2026

And here’s part two

Ready for tomorrow…
09/11/2026

Ready for tomorrow…

We just hit 1000 Followers! A deep thanks to everyone in Morgan Hill (and beyond!) who's been supporting us in this cra...
09/07/2026

We just hit 1000 Followers! A deep thanks to everyone in Morgan Hill (and beyond!) who's been supporting us in this crazy baking journey. We hope we've made your days a little bit sweeter! (Or savory, if that's your thing 😄 )

Now to figure out what special bake we should make to celebrate this milestone. We're open to suggestions :)

If you haven’t been to the Morgan Hill Library lately, you should! They have a great selection of cookbooks. One of the...
09/05/2026

If you haven’t been to the Morgan Hill Library lately, you should! They have a great selection of cookbooks.

One of the joys of baking is trying out new recipes, and connecting ideas and methods from various sources into new recipes.

This week, I picked up this beauty. Lots of fun recipes I want to try out here! Can’t wait for all of you to try them 😊

This week's drop has something special in it.Friday is Rosh Hashanah, the Jewish New Year, and to mark we're baking crow...
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.

We just dropped off a fresh batch of our Polish apple cake at Andy's Orchard today.Loaded with Honeycrisp Apples, walnut...
08/30/2026

We just dropped off a fresh batch of our Polish apple cake at Andy's Orchard today.

Loaded with Honeycrisp Apples, walnuts, cranberries, real honey, and plenty of spices.

I humbly call this “The World’s Best Apple Cake”
(After all, it was my grandmother’s recipe) 💕

Don’t take our word for it though. Go get one 😉

Hi friends! It’s been two weeks since our last drop, so thank you for your patience (like many of you, we’re also getti...
08/23/2026

Hi friends! It’s been two weeks since our last drop, so thank you for your patience (like many of you, we’re also getting back into rhythm of school, soccer, homework, etc 😅).

Last week’s menu went over really well, so this round we’re keeping nearly everything the same, with two changes.

Breads are the usual lineup: sourdough, savory milk bread (still the sandwich champion), Venezuelan piñitas, and double chocolate banana bread. New this week, tanzhong brioche buns, which are exactly what you want on the grill at your next cookout.

Featured bakes this time are a Basque cake and the Polish apple cake. The Basque cake is new to the rotation, and we filmed the whole process start to finish if you want to see how that dark, almost-burnt top happens. Worth a watch. ( https://m.facebook.com/story.php?story_fbid=122225693468528131&id=61565843941600&mibextid=wwXIfr )

Cookies are unchanged: ube amaretti (GF), thumbprint cookies with Andy’s Orchard jam, and XL chocolate chip. Any cookie can be made gluten free on request.

Same three ways to get it: porch pickup, delivery, or downtown at Mo Jo Hill Cafe - Previously GVA Cafe , where you’ll Mo Jo Hill Cafe - Previously GVA Cafe
Last drop moved fast, so don’t sit on this one. Menu and notify list are both at HearthAndTart.com.

08/23/2026

Basque Cake

A thick, buttery crust that’s halfway between cake and cookie, wrapped around a layer of vanilla bean pastry cream. Baked until deep golden, with that signature scored top. Dense, rich, and meant to be sliced thin. One of our favorite ways to show off a technique that doesn’t get enough love outside the Basque Country.

Available this week as our featured bake, in limited quantities!

Get yours at Https://hearthandtart.com

Address

Morgan Hill, CA
95037

Telephone

(512)2214428

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