A café and bakery in Fox Point since 2014

Founded by Nora Hartwell and Sam Ellery. Bread, pastries and coffee on Wickenden Street, Providence.

Wooden shelves of sourdough loaves and baguettes in a bakery, with a basket of rolls in front

A baker kneading a ball of dough on a floured wooden table

Our story

Nora Hartwell baked bread in Boston for eight years before she came home to Providence. In 2014 she opened Hartwell & Rye on Wickenden Street with a counter, twelve seats and one small oven.

Sam Ellery, a friend from her first bakery job, came to run the coffee. They wanted a café where the bread is baked in the same building it is sold in, and where people stay for a second cup.

Today there are forty seats, a patio and a deck oven that runs from 4:30 every morning. Nora still shapes the bread, and Sam still opens the door at 7.

“If it isn’t good enough at 6 am, it doesn’t go on the counter.”
Nora Hartwell, founder and head baker

Milestones

How a counter with twelve seats became the café it is today.

2014
Opened on Wickenden Street
A counter, twelve seats and one small oven.
2016
Installed the deck oven
We started baking all of our own bread.
2018
Took the shop next door
The dining room grew to forty seats.
2021
Opened the back patio
Twenty more seats outside, and dogs welcome.
2024
Started bread classes
Nora teaches sourdough one Saturday a month.

What makes us different

Three things we have done the same way since the first morning.

A sourdough loaf cut open to show its open crumb, on a floured board

An espresso in a white cup on a dark wooden table

A tray of freshly baked pains au chocolat, with more pastries behind

Meet the team

The four people who bake, cook and pour for you every day.

Nora Hartwell

Founder and head baker

Nora opened Hartwell & Rye in 2014 after eight years baking in Boston. She shapes every loaf and teaches the Saturday bread classes.

Sam Ellery

Co-owner, coffee and front of house

Has run the counter since the day we opened. Chooses the coffee and trains every barista.

Priscila Dos Santos

Pastry chef

Joined in 2017. Makes the croissant dough, the buns and the tarts, starting at 4:30 every morning.

Marcus Webb

Kitchen lead

Joined in 2019 and runs breakfast and lunch. Writes the soup and salad every week.

Inside Hartwell & Rye

The counter, the coffee bar and the bread shelves you will see when you walk in.

Plan your visit

Pastries on dark plates on a wooden table, seen from above — Pastries at the table

A cream espresso machine on a marble counter under pendant lights — The coffee bar

Two flat whites in dark cups on a round wooden table, seen from above — Two flat whites

A cappuccino in a white cup on a green table — A cappuccino at the bar

Wooden shelves stacked with bagged loaves of bread — The bread shelves

A wooden counter with a pour-over coffee maker in warm afternoon light — The counter in the afternoon

Good to know

Practical details before you visit.

Free Wi-Fi

The password is on your receipt.

Laptops

Welcome on weekdays. On weekend mornings we keep the tables for eating.

Dogs

Welcome on the patio, with water bowls by the back door.

Accessibility

Step-free entrance on Wickenden Street and an accessible restroom.

Children

High chairs by the door and a changing table in the restroom.

Parking

Two-hour street parking on Wickenden, Brook and Hope Streets.

Allergies

Ask at the counter. We will tell you exactly what is in everything.

Payment

Card, Apple Pay and Google Pay. We do not take cash.

A cappuccino surrounded by croissants and pastries on dark plates, seen from above

Come and say hello

Sam is at the counter most mornings, and Nora is in the kitchen right behind it.

214 Wickenden Street · Open from 7 am · (401) 555-0172

Order ahead Plan your visit