https://www.hotplate.com/buryandessen

Bury and Essen, Hotplate.com/buryandessen, Cecil County, MD (2026)

05/08/2026

There is something sacred and deeply inviting about springtime meals with family & friends.

The windows open a little wider. The evenings stretch a little longer. Bread is torn by hand, butter softens on the counter, and fresh, simple things become the center of celebration again.

This week’s bake was built for those slow, meaningful moments — for sharing with neighbors & coworkers, lingering over coffee, carrying a fresh loaf to a friend, and filling the table with food that feels deeply alive.

Wednesday’s Bake Menu:

— Miller’s Blend Rustic Loaf (2 sizes)
— Soft Sourdough Sandwich Loaf
— 3 Wheat English Muffins
— Hearth Baked Spelt Crackers
— Morning Buns
— Salted Rye Brownies
— Browned Butter Chocolate Chip Cookie Bars

A reminder as we move into summer rhythms: bakes are now on WEDNESDAYS. Many of these items freeze incredibly well if you’d like to extend their life into the weekend. Ask us how to prolong your order’s life.

This is also the very first week of our Miller’s Blend loaf — a deeply flavorful rustic loaf created for tearing, sharing, and gathering around the table. It will be offered every other week for now, though if demand is strong, we may make it a permanent part of the bake menu. Quantities this week are especially limited.

Orders open @ noon.
Please head to Hotplate.com/BuryandEssen to reserve your bake by Sunday at noon.

Bring home something worth gathering around.

05/07/2026

There’s a certain kind of loaf that changes the feeling of a table.

The kind that’s set down still slightly warm, torn apart by hand, passed generously between friends, and gathered around before the meal has even fully begun.

Our Miller’s Blend was created for exactly that kind of sharing. Crafted with our signature blend of organic and regionally sourced grains, naturally leavened and long fermented for deep flavor and nourishment, then baked in the wood oven until the crust turns richly bronzed and fragrant. The crumb stays soft and tender with just enough structure for generous swipes of cultured butter or jam.

Every detail matters here — from our filtered and structured water to the slow fermentation and careful bake — because good bread should feel both comforting and memorable.

If you’ve been craving slower evenings, intentional gatherings, and food worth lingering over, we’d love for Miller’s Blend to find its way to your table this season.

Miller’s Blend will be available on tomorrow’s (Friday) menu drop. It’ll be available every other week at this point, but if you love it, I’ll consider adding it as a weekly item 🥰

Oh, and as we move into summer rhythms and schedules, our bake days will now shift to Wednesdays instead of Thursdays — giving you a little more space to gather well, stock the kitchen, and head into the weekend with something beautiful on the table.

04/30/2026

A true nod to the season…

Strawberry & Rhubarb shine in this bun—sun-sweet strawberries and our own garden-grown rhubarb stalks—folded into a bright, gently tart compote. A layer of lightly sweetened Tillamook cream cheese, made without gums or preservatives, brings a quiet richness & subtle tang. All of it rests on our signature honey brioche sourdough layered with ribbons of strawberry sugar. Our signature dough is long fermented, deeply tender, and subtly caramelized around the edges.

A cream bun that truly leans into the season—fresh, balanced, and meant to be savored (but you’ll want to devour it, and then reach for another, trust us).

One bun per order.

This is on next week’s menu— grab them before they’re gone, because they won’t last long!

✌🏻❤️🌾🔥

04/25/2026

Order for the kind of weekend you’d invite someone over for (or you’d want to invite yourself to)—coffee poured slowly, the table set, something meaningful to share.

Three wheat sourdough English muffins
Built on quality, intention and fermentation—regionally sourced grains, a full, slow rise, and a soft, airy interior with that signature sourdough depth & ancient grain nuttiness.

Morning buns
Spelt croissant dough laminated with French butter, rolled in organic sucanat and cane sugar, layered with our signature blend of warming spices, then naturally leavened and baked in the wood oven until deeply caramelized, flaky, and fragrant.

Browned butter chocolate chip cookie bars
Organic butter taken just to the edge of caramel, folded into dough with thoughtfully sourced, organic ingredients—crisp edges, soft center, and deep, toffee-like flavor.

Spelt sourdough crackers (sold out)
100% organic, PA-grown spelt, long fermented with our sourdough mother, enriched with pasture raised butter and finished with JQ Dickinson salt—hearth baked and gone quickly.

Every item: organic ingredients, regionally sourced grains, long fermentation, and wood oven baked.

Ordering for Thursday closes Monday at noon.

Hotplate.com/buryandessen

04/24/2026

Tuesday’s bake is open for ordering.

Not just staples—these are the quiet upgrades to your week that make a world of difference:

• Sourdough English muffins — long-fermented for depth and digestibility, hearth baked for a soft interior that actually holds butter, jam, or a farm egg without falling apart

• Soft sandwich loaves — naturally leavened, slow fermented, and built on organic, regionally sourced grain for a loaf that stays tender, slices cleanly and is versatile enough for breakfast, lunch & dinner.

• Salted chocolate rye brownies — organic rye for a subtle earthiness, pasture-raised butter for richness & moisture, and a balanced salt finish that cuts the sweetness (no flat, one-note sugar here)

Everything is wood oven baked, 100% long fermented, and made with ingredients you can trust.

Ordering is open now for Tuesday pickup & closes promptly at noon Sunday so we can start building doughs.

Order early so you can guarantee you’ll get what you want.

www.hotplate.com/buryandessen

04/24/2026

Here’s a sneak peek 👀 at the menus for next week!! Do you notice the slight change?! 🤩

TUESDAY:
English Muffins
Sandwich Loaves
Rye Brownies w/ (soooo yummy)

THURSDAY:
English Muffins
Browned Butter Cookie Bars
Spelt Crackers
Morning Buns

You see that correctly… you can order both English Muffins & Sandwich Loaves on Tuesday!!

Menus drop at noon today (Friday) & ordering ends Sunday @ noon for Tuesday’s bake & Monday @ noon for Thursday’s bake.

Also, no bake on Tuesday, May 5th!!

04/23/2026

Can we take a moment to talk about this incredible piece of technology. It’s quite remarkable, actually.
No, it’s not going to propel us into space, or bake on autopilot...
This oven works on something called “retained heat,” a forgotten, ancient technology.
The last time I had a live fire in this oven was at 11:30am on Monday.
It baked about 20kg (44 lbs) of dough yesterday at 450 - 428 degrees & this morning it greeted me at sunrise ready for the crackers at 300 degrees.
It’s something that’s just as magical as sourdough.
Baking with no electricity, no gas or propane & no live fire — simply mind blowing.
Layers of firebrick, steel & and a deep insulated surface capture the energy of the fire and we get to use it as it dissipates. The only thing “modern” or “digital” is the thermocouple reader.
Folks often ask “why” I limit ordering quantities to a certain number. The reason is, that for every item that goes into the oven, that item uses the heat stored from the last fire.
After years of baking with this oven, we know how much heat each batch of bread on the hearth will use, so we can calculate quantities and menus based on that calculation.
At Bury & Essen, we honor the technology that society forgot about at the dawn of convenience. While sometimes we do think it’s a little insane that we choose to spend hours heating up an oven (even in the rain and snow) when we could click a button and be ready to bake in an hour, or choosing breads & pastries that take 2-3 days from start to finish, when we could bake with yeast, we find that all of the prep, planning & hands on time is sooooo worth it. It’s a level of connectedness and intentionality we infuse into your baked goods that you just can’t get anywhere else.

✌🏻❤️🌾🔥

04/16/2026

They’re here… and they’re something truly special.

Our hearth baked spelt sourdough crackers will officially land next week. They’re deeply nourishing, beautifully simple, and crafted with real intention from start to finish.

We’re talking:
• organic, PA-grown & milled spelt
• rich, golden organic butter from pasture-raised cows
• our vibrant sourdough mother
• finished with the best mineral-rich salt from

Slow crafted. Wood fired. Perfectly crisp with that signature sourdough depth.

These are not your average crackers… they’re the kind you build a snacks & charcuteries around.

✨ Available tomorrow at noon when the menu drops in super limited quantities this round—don’t wait. These will go quickly.

Oh… And a quick reminder as we head into the end of the week:
We are now a TWO BAKE week 🙌

Tuesday + Thursday bakes = more chances to get your hands on fresh hearth baked, organic & sourdough goods.

Menus go live on Fridays @ noon & close Sunday @ noon.

Set your reminders. Get your orders in early.
We’ll see you at the oven. 🔥

04/12/2026

There’s something different about bread that’s been given time and kisses a fire 🔥 warmed hearth …

Our bakes are slow, intentional, deeply nourishing—long fermented, the way it should be. Each loaf, each muffin, each bun carries that quiet depth of flavor you can’t rush and you just can’t get anywhere else. A soft tang, a caramelized crust, a tender crumb that feels as good as it tastes. This is the kind of food that satisfies on a cellular level.

From soft sourdough sandwich loaves to chocolate spelt muffins, from 3 wheat English muffins to golden morning buns and rich, browned butter cookie bars—everything is crafted to be one of a kind. Wood oven baked. Alive with flavor. Rooted in tradition.

And… something new from the hearth 👀 rolling out in the next couple weeks…
We’re looking for cracker tasters.

100% spelt sourdough crackers, long fermented, layered with organic pastured butter and finished with JQ Dickinson salt. Crisp, savory, deeply satisfying. Simple ingredients—done exceptionally well.

If you want in, now’s the moment.

Ordering closes TODAY at noon for our TWO bakes this week.

View them both & order at Hotplate.com/buryandessen

04/10/2026

TUESDAY’S MENU 🍞🌾🔥

Soft sourdough sandwich loaves + chocolate spelt muffins… and they’re everything you want them to be.

Long-fermented, wood oven baked goodness made with intention—easy to slice, deeply nourishing, and just the right balance of comfort + craft. They are your trusted slices for morning toast through dinner’s grilled cheese, and if you have leftovers Saturday’s French toast.

The loaves? Your everyday staple, elevated.
The muffins? Rich, chocolatey, and quietly wholesome. My kiddos eat them by the pair any time of day (and I don’t feel guilty about it).

Ordering opened today @ noon
Closes Sunday @ noon (or when we sell out)

Don’t wait & order plenty these are the staples that get you through the week!

Hotplate.com/buryandessen

04/10/2026

THURSDAY MENU DROP 🔥

The lineup you wait for all week—

3 wheat sourdough English muffins, morning buns, and those irresistible cookie bars.

Long-fermented, wood oven baked, and made with the kind of ingredients that actually matter. Food that loves you as much as you love it.

We’ve got all of your brunch favorites…

The English muffins 🔥 Hearty, tangy, and wildly versatile— no joke, they’re great from breakfast to burger.
The morning buns 🌾 Buttery, soft, flaky with that perfectly spiced & caramelized swirl.
The cookie bars 🍫 Rich, golden, and impossible to share.

Ordering opened today @ noon
Closes Sunday @ noon (or when we sell out)

This is your reminder to order now—these go quickly 🔥

Hotplate.com/buryandessen

Bury and Essen

05/08/2026

05/07/2026

04/30/2026

04/25/2026

04/24/2026

04/24/2026

04/23/2026

04/16/2026

04/12/2026

04/10/2026

04/10/2026

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