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Larder Naturally leavened, daily
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What's baking

The week, as the ovens see it

A small bakery can't bake everything every day — so each loaf gets its days, and the week gets a rhythm. The country loaf, sesame pan, and baguettes are always here; the rest of the rotation is below, and it does not negotiate.

The weekly baking schedule

Tuesday to Sunday · closed Mondays

  1. Tuesday

    Spelt day

    Honey spelt comes off the stones — the gentle start to the week.

    On the rotation

    • Honey Spelt $10

    Pastry special: Buckwheat canelé

  2. Wednesday

    Rye Wednesday

    Seeded rye bakes overnight Tuesday and lands dense, dark, and proud.

    On the rotation

    • Seeded Rye $11

    Pastry special: Rye chocolate-chunk cookie

  3. Thursday

    Miche & polenta

    The two-kilo miche shares the deck with polenta-rosemary boules.

    On the rotation

    • Polenta & Rosemary $10.50
    • The Miche $16

    Pastry special: Polenta cake with olive oil

  4. Friday

    Focaccia Friday

    Quarter sheets dimpled at dawn; chocolate cherry rye starts its weekend run.

    On the rotation

    • Honey Spelt $10
    • Friday Focaccia $7.50
    • Chocolate Cherry Rye $12

    Pastry special: Focaccia scrap grissini

  5. Saturday

    The big bake

    Everything at once — rye, miche, cinnamon raisin walnut, chocolate cherry. Come early or pre-order.

    On the rotation

    • Seeded Rye $11
    • Cinnamon Raisin Walnut $11.50
    • Chocolate Cherry Rye $12
    • The Miche $16

    Pastry special: Almond croissant, double batch

  6. Sunday

    Slow Sunday

    Cinnamon raisin walnut and polenta-rosemary, then the ovens wind down at one.

    On the rotation

    • Polenta & Rosemary $10.50
    • Cinnamon Raisin Walnut $11.50

    Pastry special: Sticky morning buns

Every day above also bakes the everyday three — The Country Loaf, Sesame Sandwich Loaf, Baguette au Levain — from $5. Monday the ovens rest, the bakers sleep, and Agnes gets fed in peace.

Dark chocolate cherry rye boules dusted with flour on the oven rack mid-bake

Why a rotation

Scarcity isn't a strategy — it's a deck oven

One deck oven, two bakers overnight, eighteen hours per loaf. Baking the seeded rye every day would mean baking less of everything, worse. So the rotation gives each loaf the bench time it deserves — and gives Wednesday something Saturday doesn't have.

If your week runs on a rotation loaf, the pre-order book exists precisely for you.

Claim a rotation loaf

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
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