Our story
Truelix Hearth began as a tiny weekend club of neighbors trading loaves on a shared stoop. We wrote down every success and misstep, building a practical method that respects time and ingredients. Today, our online school keeps that neighborly spirit while raising a high bar for clarity and care.
Mission
Make great bread skills feel achievable, repeatable, and relaxing. We focus on fundamentals—fermentation, structure, flavor—taught through clean routines you can keep for life.
- Clear, testable techniques over trends.
- Accessible schedules for home kitchens.
- Community that celebrates consistency.
Values
We bake for flavor, texture, and everyday joy—not spectacle. Sustainability and ingredient respect guide our choices, from flour to energy use.
Fermentation clock
A playful way to visualize time-in-dough. Drag the handle to see typical stages for a lean sourdough at room temperature.
Team
Rowan Pierce
Head Baker & Curriculum Lead
Rowan designed our structured drills for gluten development and scoring. Favorite loaf: 30% rye country bread.
Asha Mendes
Community & Student Success
Asha turns complex schedules into easy weeknight bakes. Favorite loaf: sesame-crusted batard.
Jonas Hale
R&D, Flavor & Milling
Jonas explores fresh-milled blends and fermentation flavor arcs. Favorite loaf: polenta sourdough.