Our neighbourhood bakehouse story
Larkspur Bakehouse started as a passion for traditional breads in the Larkspur area. We bake each morning to bring fresh loaves to neighbours.
Our baking philosophy
We believe great bread begins with time, temperature, and trustworthy ingredients. Each loaf is shaped by hand and baked in a stone oven.
Long fermentation
Dough rests overnight to develop flavour.
Stone‑ground flour
Freshly milled wheat gives a nutty base.
Hand shaping
Each loaf is formed by skilled hands for uniform shape.
From starter to loaf
Our process ensures consistent flavour and texture every day.
Feed the starter
We refresh our sourdough culture each evening.
Mix and autolyse
Flour and water rest before adding salt and starter.
Bulk fermentation
Dough rises for several hours at controlled temperature.
Shape and proof
Loaves are shaped and given a final rise.
Bake in stone oven
High heat creates a crisp crust and open crumb.