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Larder Naturally leavened, daily
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The menu

Honest bread, honest prices

Everything below is naturally leavened, priced to be a habit rather than an occasion, and baked in quantities that respect the compost bin. Rotation loaves list their days — plan accordingly, or pre-order and don't.

Every day we're open

The daily loaves

  • The Country Loaf

    $9

    900 g boule

    The loaf the bakery is built on — stone-ground wheat, a long cold ferment, and a crust that crackles as it cools. Agnes's signature tang, kept polite.

  • Sesame Sandwich Loaf

    $8.50

    800 g pan loaf

    Soft, even crumb under a roof of toasted sesame — the house sandwich bread. Slices thin, toasts golden, holds a fried egg without complaint.

  • Baguette au Levain

    $5

    350 g

    A sourdough baguette pulled twice a day — once for the morning, once for lunch. Best eaten within hours; we cheerfully refuse to apologize for that.

Hands slicing a fresh country loaf with a long bread knife, crumbs scattering across the board
Any pan loaf sliced free at the counter — just ask.

Each loaf on its days

The weekly rotation

See the week as a schedule

  • Seeded Rye

    $11

    Wed & Sat 1 kg pan loaf

    Dark Danish-style rye packed with chia, flax, and rolled oats — dense, honest, and better on day three than day one. Thin slices, serious butter.

  • Honey Spelt

    $10

    Tue & Fri 850 g batard

    Whole spelt from Stonebriar Mill with a spoonful of wildflower honey — a gentle, nutty loaf for people who think they don't like whole grain.

  • Polenta & Rosemary

    $10.50

    Thu & Sun 850 g boule

    Coarse golden polenta folded into country dough with rosemary from the planter out back. Fries into the best toast soldiers in the county.

  • Friday Focaccia

    $7.50

    Fri quarter sheet

    Olive-oil focaccia dimpled to order — sea salt and rosemary always, plus whatever the market argued for that week. Friday only, and Friday knows it.

  • Cinnamon Raisin Walnut

    $11.50

    Sat & Sun 900 g boule

    The weekend loaf — flame raisins, toasted walnuts, and a cinnamon swirl that makes Saturday toast a standing appointment.

  • Chocolate Cherry Rye

    $12

    Fri & Sat 800 g boule

    Dark rye, bittersweet chocolate, and sour cherries — half bread, half dessert, entirely gone by ten most Saturdays.

  • The Miche

    $16

    Thu & Sat 2 kg round, halves available

    A two-kilo stone-ground miche in the old style — baked dark, sold by the whole or half, happiest a day or two after it's cut.

Rotation loaves sell out — the pre-order book is how regulars never miss one.

Tongs lifting a glazed pastry from the case above rows of croissants and pains au chocolat with handwritten labels
The case at The Corner, most mornings around eight.

Laminated by hand

The pastry case

Baked at The Corner from first light, restocked until the bench runs out. When the case is empty, it's empty — that's the deal with doing it by hand.

  • Croissant

    $4.50

    Twenty-seven layers, cultured butter, no shortcuts

  • Pain au Chocolat

    $5.25

    Two batons of dark chocolate, one architectural flake problem

  • Almond Croissant

    $5.75

    Yesterday's croissant, frangipane, twice-baked — better the second time

  • Morning Bun

    $5

    Croissant dough rolled in cinnamon sugar and orange zest

  • Seasonal Danish

    $5.50

    Whatever the market brought — July is apricot and bay

  • Herbed Cheese Twist

    $4.75

    Laminated scraps, gruyère, and garden herbs — the baker's favorite

  • Oat Porridge Cookie

    $3.75

    Leftover porridge levain, brown butter, a pressing of oats

  • Canelé

    $4

    Burnt-sugar shell, custard middle, beeswax shine

11 am – 2 pm · The Corner only

The sandwich board

Four sandwiches, all on bread baked that morning, none of them trying to be clever. With a pickle, because civilization.

  • Roast Turkey & Pickled Fennel

    $13.50

    On sesame pan loaf — herb aioli, butter lettuce, black pepper

  • Sharp Cheddar & Apple Butter

    $12

    On the country loaf — two-year cheddar, mustard, watercress

  • Market Vegetables & Whipped Feta

    $12.50

    On focaccia Fridays, country loaf otherwise — whatever's ripe

  • Egg Salad & Chives

    $11

    On sesame pan loaf — soft herbs, cracked pepper, no celery, ever

Hot water poured from a gooseneck kettle into a ceramic pour-over brewer full of fresh coffee grounds

Coffee & the kettle

No espresso machine, on purpose — drip done carefully and a pour-over bar when the morning allows. Beans from Little Fork Roasters, a fictional roaster we're very loyal to.

  • Drip Coffee $3

    A steady mug from Little Fork Roasters — refills a dollar

  • Pour-over $4.50

    Single origin, brewed one cup at a time at The Corner's bar

  • Cold Brew $4.75

    Steeped overnight next to the proofing dough

  • Pot of Tea $3.50

    Black, green, or garden mint — enough for two cups

The pre-order book

See something you want? Claim it.

Everything on this page except the sandwiches can be pre-ordered for pickup — rotation loaves especially, before Saturday does what Saturday does.

Pre-order the bake See the week's rotation
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