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Larder Naturally leavened, daily
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A baker clapping flour from their hands in a dramatic white cloud above a round of dough on a stone bench

Ann Arbor, Michigan · est. 2016

Naturally leavened, daily

Two neighborhood counters, one twelve-year-old starter, and a weekly rotation worth planning around. See what's baking, then claim your loaves before the counter wakes up.

Pre-order the bake What's baking this week

2014

Agnes, our starter, is born

2

counters, one neighborhood apart

1,100

loaves a week, all naturally leavened

18 hrs

from mix to oven, every single loaf

The rotation

This week at the ovens

The country loaf, sesame pan, and baguettes bake every day we're open. Everything else takes turns — that's what keeps a small bakery honest, and it's why Rye Wednesday has regulars.

The full weekly schedule

The week's bake

  • Tuesday Spelt day — Honey Spelt
  • Wednesday Rye Wednesday — Seeded Rye
  • Thursday Miche & polenta — Polenta & Rosemary, The Miche
  • Friday Focaccia Friday — Honey Spelt, Friday Focaccia, Chocolate Cherry Rye
  • Saturday The big bake — Seeded Rye, Cinnamon Raisin Walnut, Chocolate Cherry Rye, The Miche
  • Sunday Slow Sunday — Polenta & Rosemary, Cinnamon Raisin Walnut
  • Monday Closed — the ovens rest, the bakers sleep.

From the counter

Bread first, always

The whole menu, honest prices
A rustic country loaf and thick-cut slices on a linen cloth beside a worn bread knife

The daily loaves

Country loaf, sesame pan, and baguettes au levain — baked every open day, from $5.
Close-up of a seeded rye crust studded with chia seeds and rolled oats

The rotation

Seeded rye, honey spelt, the miche, Friday focaccia — each loaf on its own days, worth the wait.
Sugar-dusted almond croissants lined up on wooden trays with tongs reaching for one

The pastry case

Hand-laminated croissants, morning buns, and a seasonal danish that follows the market.

The pre-order book

Claim tomorrow's loaf tonight

Rotation loaves sell out — that's not marketing, it's arithmetic. The book is how regulars never miss.

  1. Pick your day

    The book runs a week out. Each day shows exactly what's baking — the rotation decides, not us.

  2. Claim your loaves

    Quantities are real: when Saturday's chocolate cherry rye is spoken for, it says so.

  3. Walk past the line

    Choose a counter and a pickup window. Your bag is on the shelf with your name on it.

Open the pre-order book

Strictly unscientific

Which loaf are you?

Two questions, one bakery-grade personality reading. The starter has been judging people since 2014 — she's quite good at it now.

First — how do you like a crumb?
And when does bread happen for you?
A baker in a striped apron dusting flour over a shaped round of dough on a flour-strewn bench

Meet Agnes

One jar, since 2014

Every loaf we've ever sold descends from a single starter — rye flour, well water, and apple skins, begun in a farm-share kitchen and fed twice a day ever since. She's named Agnes, after Nora's grandmother, and she works slower than commercial yeast on purpose: eighteen hours from mix to oven is most of what you taste.

The whole story

The neighbors

Kind words, warm bread

“We moved two streets closer to The Corner when our lease ended. The realtor put 'walkable to Larder' in the listing like it was a school district.”

R. Whitcomb

Saturday regular, cinnamon-raisin loyalist

“I pre-order the seeded rye every Wednesday and pick it up on my run. My week is built around a loaf of bread and I've never been more organized.”

D. Marsh

Rye Wednesday devotee

“Our café has poured next to their country loaf for two years. When we were shorted once in 2025 the replacement arrived with an apology canelé. One short. Ever.”

P. Okafor

Wholesale partner, fictional café

The neighbors are as fictional as the bakery — these quotes were written for this sample site.

Find us

Two counters, one starter

Hours, parking, and which counter has what
Tongs lifting a glazed pastry from The Corner's case, rows of croissants and morning buns with small paper labels below

The Corner

512 Geddes Lane · Old West Side, Ann Arbor

The original — pastry case, pour-over bar, sandwich board
The Depot's bread wall — wooden shelves and bins stacked with the day's boules, batards, and pan loaves

The Depot

41 Fourth & Rail · Kerrytown market district, Ann Arbor

The bread counter — whole loaves, wholesale pickup, the workshop bench

The pre-order book

Tomorrow's bread, promised today

Choose a pickup day, see exactly what's baking, and claim your loaves before the counter wakes up. Order by 4 pm the day before.

Pre-order the bake See the week's rotation
Sample site by SearchPod