Larkspur Bakery

Bread and pastries, baked daily.

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.

From the bakery, part 20

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 21

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 22

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 23

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 24

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 25

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 26

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 27

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 28

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 29

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 30

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 31

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 32

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 33

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 34

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 35

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 36

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 37

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 38

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 39

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 40

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 41

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 42

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 43

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 44

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 45

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 46

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 47

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 48

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 49

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 50

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 51

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 52

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 53

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 54

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 55

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 56

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 57

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 58

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 59

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 60

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 61

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 62

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 63

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 64

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 65

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 66

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 67

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 68

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 69

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 70

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 71

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 72

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 73

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 74

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 75

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 76

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 77

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 78

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 79

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 80

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 81

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 82

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 83

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 84

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 85

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 86

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 87

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 88

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 89

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 90

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 91

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 92

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 93

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 94

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 95

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 96

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 97

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 98

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 99

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 100

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 101

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 102

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 103

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 104

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 105

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 106

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 107

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 108

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 109

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 110

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 111

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 112

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 113

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 114

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 115

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 116

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 117

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 118

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 119

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 120

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 121

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 122

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 123

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 124

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.