Larkspur Bakery

Bread and pastries, baked daily in our neighbourhood bakery.

From the bakery, part 1

Our bakers start before dawn, shaping loaves by hand and baking them in a stone-floored oven. Customers often ask about our rye. It is dense, dark and made with a long, cool fermentation. Our croissants are laminated over two days, which gives them their layers and their crisp edges.

From the bakery, part 2

We mill a share of our flour locally and keep our starter going from a culture begun many years ago. We bake for a handful of cafes nearby and deliver to them by bicycle each morning. Every loaf left at the end of the day goes to a local food bank, so nothing is wasted.

From the bakery, part 3

The pastry counter changes with the seasons: plums in late summer, rhubarb in spring, apples through winter. Our croissants are laminated over two days, which gives them their layers and their crisp edges. We run occasional bread classes for beginners, covering starters, shaping and scoring.

From the bakery, part 4

Customers often ask about our rye. It is dense, dark and made with a long, cool fermentation. Every loaf left at the end of the day goes to a local food bank, so nothing is wasted. Our bakers start before dawn, shaping loaves by hand and baking them in a stone-floored oven.

From the bakery, part 5

We bake for a handful of cafes nearby and deliver to them by bicycle each morning. We run occasional bread classes for beginners, covering starters, shaping and scoring. We mill a share of our flour locally and keep our starter going from a culture begun many years ago.

From the bakery, part 6

Our croissants are laminated over two days, which gives them their layers and their crisp edges. Our bakers start before dawn, shaping loaves by hand and baking them in a stone-floored oven. The pastry counter changes with the seasons: plums in late summer, rhubarb in spring, apples through winter.

From the bakery, part 7

Every loaf left at the end of the day goes to a local food bank, so nothing is wasted. We mill a share of our flour locally and keep our starter going from a culture begun many years ago. Customers often ask about our rye. It is dense, dark and made with a long, cool fermentation.

From the bakery, part 8

We run occasional bread classes for beginners, covering starters, shaping and scoring. The pastry counter changes with the seasons: plums in late summer, rhubarb in spring, apples through winter. We bake for a handful of cafes nearby and deliver to them by bicycle each morning.

From the bakery, part 9

Our bakers start before dawn, shaping loaves by hand and baking them in a stone-floored oven. Customers often ask about our rye. It is dense, dark and made with a long, cool fermentation. Our croissants are laminated over two days, which gives them their layers and their crisp edges.

From the bakery, part 10

We mill a share of our flour locally and keep our starter going from a culture begun many years ago. We bake for a handful of cafes nearby and deliver to them by bicycle each morning. Every loaf left at the end of the day goes to a local food bank, so nothing is wasted.

From the bakery, part 11

The pastry counter changes with the seasons: plums in late summer, rhubarb in spring, apples through winter. Our croissants are laminated over two days, which gives them their layers and their crisp edges. We run occasional bread classes for beginners, covering starters, shaping and scoring.

From the bakery, part 12

Customers often ask about our rye. It is dense, dark and made with a long, cool fermentation. Every loaf left at the end of the day goes to a local food bank, so nothing is wasted. Our bakers start before dawn, shaping loaves by hand and baking them in a stone-floored oven.

From the bakery, part 13

We bake for a handful of cafes nearby and deliver to them by bicycle each morning. We run occasional bread classes for beginners, covering starters, shaping and scoring. We mill a share of our flour locally and keep our starter going from a culture begun many years ago.

From the bakery, part 14

Our croissants are laminated over two days, which gives them their layers and their crisp edges. Our bakers start before dawn, shaping loaves by hand and baking them in a stone-floored oven. The pastry counter changes with the seasons: plums in late summer, rhubarb in spring, apples through winter.

From the bakery, part 15

Every loaf left at the end of the day goes to a local food bank, so nothing is wasted. We mill a share of our flour locally and keep our starter going from a culture begun many years ago. Customers often ask about our rye. It is dense, dark and made with a long, cool fermentation.

From the bakery, part 16

We run occasional bread classes for beginners, covering starters, shaping and scoring. The pastry counter changes with the seasons: plums in late summer, rhubarb in spring, apples through winter. We bake for a handful of cafes nearby and deliver to them by bicycle each morning.

From the bakery, part 17

Our bakers start before dawn, shaping loaves by hand and baking them in a stone-floored oven. Customers often ask about our rye. It is dense, dark and made with a long, cool fermentation. Our croissants are laminated over two days, which gives them their layers and their crisp edges.

From the bakery, part 18

We mill a share of our flour locally and keep our starter going from a culture begun many years ago. We bake for a handful of cafes nearby and deliver to them by bicycle each morning. Every loaf left at the end of the day goes to a local food bank, so nothing is wasted.

From the bakery, part 19

The pastry counter changes with the seasons: plums in late summer, rhubarb in spring, apples through winter. Our croissants are laminated over two days, which gives them their layers and their crisp edges. We run occasional bread classes for beginners, covering starters, shaping and scoring.