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. 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 2

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. 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. We bake for a handful of cafes nearby and deliver to them by bicycle each morning. Our bakers start before dawn, shaping loaves by hand and baking them in a stone-floored oven.

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. We mill a share of our flour locally and keep our starter going from a culture begun many years ago.

From the bakery, part 5

We bake for a handful of cafes nearby and deliver to them by bicycle each morning. 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 6

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 7

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. We bake for a handful of cafes nearby and deliver to them by bicycle each morning.

From the bakery, part 8

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. Every loaf left at the end of the day goes to a local food bank, so nothing is wasted.

From the bakery, part 9

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. Our bakers start before dawn, shaping loaves by hand and baking them in a stone-floored oven.

From the bakery, part 10

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. We mill a share of our flour locally and keep our starter going from a culture begun many years ago.

From the bakery, part 11

We bake for a handful of cafes nearby and deliver to them by bicycle each morning. 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 12

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 13

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. We bake for a handful of cafes nearby and deliver to them by bicycle each morning.

From the bakery, part 14

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. Every loaf left at the end of the day goes to a local food bank, so nothing is wasted.

From the bakery, part 15

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. Our bakers start before dawn, shaping loaves by hand and baking them in a stone-floored oven.

From the bakery, part 16

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. We mill a share of our flour locally and keep our starter going from a culture begun many years ago.

From the bakery, part 17

We bake for a handful of cafes nearby and deliver to them by bicycle each morning. 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 18

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 19

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. We bake for a handful of cafes nearby and deliver to them by bicycle each morning.