Bread with a soul,
baked before dawn.

Flour, water, salt & patience.

“We don’t rush the dough. Good bread keeps its own clock, and we just learn to listen.”

Loaf & Larkspur began in 2009 as a single bench oven in the back of a flower shop on Mill Street — which is where the name, and the larkspur on every loaf’s label, comes from. What started as weekend loaves for neighbors grew into the corner bakery you’ll find today.

We mill a portion of our grain in-house, ferment our doughs slowly over 36 hours, and bake on stone every morning. Our pastry kitchen laminates butter the old way — no shortcuts, no powders, just the kind of croissant worth setting an alarm for.