Custom cake studio Hearth bakery Ruffs Dale, PA
No wedding cake ships inside five days. Every loaf gets a 28-hour cold ferment before the oven ever sees it.
Two disciplines run out of the same building on Kelly Road: a decorating bench that builds wedding tiers, celebration cakes and cookie trays to order, and a hearth side that proofs sourdough and laminated pastry on its own clock. Neither one gets rushed to fit a calendar.
The counter out front sells today's bread and pastry by the piece, cash or card, no appointment needed. The custom side — cakes, trays, standing wholesale counts, pie orders — runs on a tasting-then-deposit system, and that system is what this site exists to start.
The starter behind every loaf is the same culture the shop opened with nine years ago, fed twice a day, seven days a week. Nobody here buys a starter kit, and nobody swaps it out for commercial yeast when the schedule gets tight.
The Rofco B40 deck oven holds four sheet pans at a time and takes forty minutes to come up to heat before the first loaf goes in on a long-handled peel. That is a fixed cost of doing business here, and it is why the bread side runs on its own clock rather than a customer's.
Every line below carries a real number, not a "starting at." Check it against your own guest count or loaf count before you call, and you will already know roughly what the invoice says.
Wedding tiers and celebration cakes are decorated by the same two people, so the calendar for one affects the other. Bread and pastry run on a separate schedule tied to the oven, not the decorating bench, which is why a standing sourdough order can usually start the same week a wedding cake cannot.
- 01 Wedding Tier Cake Italian meringue buttercream standard, fondant on request but never the default. Booked only after a paid tasting. $6.50 / serving · 24 min.
- 02 Celebration Cake Eight-inch two-layer round as the base size, single or two-tier only. Same-week booking is usually possible. $68 flat, 8"
- 03 Custom Cookie & Favor Trays Hand-piped royal icing by the dozen. Standard round cutter has no minimum; custom shapes need three dozen. $42 / dozen
- 04 Hearth Sourdough Loaves 28-hour cold ferment, baked in the Rofco B40. Buy one at the counter or hold a standing weekly order. $8.50 / 900g loaf
- 05 Laminated Pastry Three-day lamination on croissant and danish doughs only. Wholesale counts run weekly for cafés and shops. $4.25 ea · $46 / dz.
- 06 Custom Pie & Tart Orders Lard-butter crust, 48-hour minimum notice. Fruit fillings stay in season; custard and cream run all year. $32 flat, 9"
None of this is a slogan. Every figure below is a fact about how the shop runs, and the two that matter most to a bride or a wholesale buyer are the ferment hours and the five-day floor.
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Inquiry
Send the form below or call the shop with a date, a guest count or loaf count, and what you have in mind. A person answers, not a queue.
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Tasting appointment
Wedding and celebration cake orders get a paid tasting before anything else happens. You taste the actual buttercream and cake base, not a sample plate built to impress.
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Deposit and date
Once the flavors are settled, a deposit locks the date on the decorating calendar. Bread and pastry orders skip the tasting step and go straight to a standing or one-time order.
A tasting appointment runs against the same calendar as the decorating bench, so book it early if the date matters. The deposit is what actually reserves the slot — a phone call or a form does not hold a date on its own, because the two decorators can only build so many tiers in a week and the bench fills in the order deposits land, not the order inquiries land.
Call, email, or send the form. A person reads it the same working morning, not a ticketing system, and they will ask for a date or a guest count before anything else.
Ruffs Dale, PA 15679-1195
United States
Sun 8:00–13:00
Closed Mon & Tue