Olde Hearth Turns 20
Casselberry artisanal bakery, Olde Hearth Bread Co., celebrates 20 years of business.
Famous in Central Florida for artisanal baked goods, Olde Hearth Bread Co. and its owners, Shannon and Janice Talty (Orlando Magazine Dining Hall of Fame, 2017), recently celebrated 20 years of business from their facility in Casselberry.
Olde Hearth started in 1998 as a small retail business but quickly turned to wholesale. “The restaurant and hotel accounts,” Shannon says, “and sales to ‘The Big Ears’ was here for the taking.”
The current client base comprises nearly 275 customers, from theme parks, resort hotels and celebrity flagships like Rick Bayless’ Frontera Cocina to independently owned restaurants such as Le Coq au Vin, Luma on Park and The Rusty Spoon. “We make 18,000 pieces of bread a day; last year came to about 4 million rolls, crackers, loaves…everything.” Chef collaborations have included developing squid ink bread with The Ravenous Pig, sunflower seed bread for DoveCote and a savory nori-enhanced loaf with Chef Tim Majoras at Flying Fish.
“Twenty years ago, we presented breads made with organic, unbleached flour to restaurants and they laughed at us for being unrealistic and overpriced,” Shannon says. “It was a challenge and an opportunity.”
A challenge that, after 20 years, continues to be met.