Bay Area bakery café · est. 2019
Naturally leavened, daily.
Two cafés: Mission District + North Berkeley. 7 daily breads + rotating pastries + single-origin coffee. Order ahead online; same-day pickup; whole loaves go fast.
2 locations · Tue-Sun 7am-3pm · Naturally leavened only · James Beard semifinalist 2024
Larder Bakery
7-9
Daily breads
5 yrs
Founded 2019
2
Bay Area locations
Tue-Sun
Mon closed
Bread finder
Find your bread
Five questions. We’ll match you to the loaf that fits how you eat bread + your kitchen.
Find your bread
Five quick questions. We’ll match you to the loaf that fits how you eat bread + your kitchen.
Step 1 of 520%
We bake 7-9 loaves daily. Different fermentation, different grains, different uses. The quiz helps you pick.
What will you use it for?
What we make
Bread, pastry, coffee
Naturally leavened breads — daily
7-9 sourdoughs daily. Country, seeded multigrain, rye, white tartine, whole wheat, plus rotating specials. All made with our 8-year-old sourdough starter.
Pastries — daily-changing
Croissants (twice-baked + ham + cheese variations). Morning buns. Seasonal galettes + danishes. ~12 different pastries on any given day.
Single-origin coffee
By Mission Bay roaster Sightglass Coffee. Espresso + drip + cold brew. Fair-trade single-origin sourcing. Pour-over options for select beans.
Sandwiches + tartines
Daily-changing tartines on our breads. Sandwiches at lunch. Both highlight whatever’s in season + at peak.
Light grocery
Bay Area dairy + cheese + butter + jam + honey + chocolate. Carefully curated. Pair with our breads.
Pre-orders for whole loaves
Reserve a loaf in advance. Pickup Tue-Sun. Especially useful for popular bread days (Sat-Sun).
What sets Larder apart
The bakery, the practice
Naturally leavened only
Everything we bake is sourdough. No commercial yeast in the bakery. The bread is fundamentally different — flavor, texture, digestion, shelf life.
8-year-old starter
Our sourdough starter is from 2017, fed daily. Predates Larder; came with founder Sarah from her previous bakery. Distinctive Bay Area microbiome.
California milling
Most of our flour from Central Milling (Petaluma, CA). Some specialty flours (rye, einkorn) from regional mills. Every flour is named on our menu.
Long-fermented, naturally
Most breads ferment 14-30 hours. Slow + cold. Different from commercial bread which uses heat + speed. Takes longer; tastes better; digests better.
Daily-changing pastry
Pastries change with the seasons + what fruit + fillings + flavors are at peak. Same croissant base; new fillings + accents every week or two.
James Beard semifinalist
2024 + 2025 James Beard Foundation Outstanding Bakery Award semifinalist. Recognition of the bakery as a whole + its impact on Bay Area food culture.
From customers
What regulars say
“I’ve been buying Larder country bread weekly since opening day. Same recipe, same quality. Ferments slowly + tastes like real bread. Reset my expectations of what bread should be.”
PW
Patricia W.
Mission District, SF · 5+ years
“The seeded multigrain has become a non-negotiable. Sandwich-ready Tuesday, breakfast toast Friday, soup-bowl bread Sunday. Every loaf earns its $10.”
MT
Marcus T.
North Berkeley · 3 years
“Cardamom morning bun is the best pastry in the Bay Area. We drive across the bridge once a month for them. Worth the trip.”
EK
Eleanor K.
Mill Valley · monthly visitor
Common questions
What new customers ask
- Country loaf + seeded multigrain available all day. Specialty breads (rye, white tartine) often sell out by noon, especially weekends. Order ahead online to reserve.