Small batches, long mornings.
Larkspur Bakehouse is a neighbourhood bakery on Kiln Street. Four bakers, one stone-deck oven, and bread that takes two days to make.
48 hours in every loaf
No commercial yeast and no shortcuts. Time does most of the work, and it’s the reason our bread keeps for days.
- Day 1 · 3pm
Feed the starter
Our starter gets fresh flour and water and a few hours to wake up.
- Day 1 · 7pm
Mix, rest, fold
Flour, water, salt and starter. Four sets of folds by hand over the evening.
- Day 2
Shape and cold-proof
Loaves are shaped into baskets and rest in the cooler for 36 hours. That’s where the flavour comes from.
- Day 3 · 5am
Bake
Scored and baked hot on the stone deck. On the shelf by the time the door opens.
Rosa Aldana
Rosa trained in pastry kitchens before falling for sourdough. She opened Larkspur to bake the bread she wanted to buy: honest, slow, and made a few streets from where you eat it.
- Organic flour from mills within a day’s drive
- Cultured butter in every laminated pastry
- No commercial yeast, improvers or preservatives
- Day-olds at half price, then to the community fridge
Come early, come hungry
| Monday | Closed |
|---|---|
| Tue – Fri | 7am – 3pm |
| Saturday | 7am – 2pm |
| Sunday | 8am – 1pm |
14 Kiln Street
Riverside, ON. Street parking on Kiln, bike racks out front.
Call or email
Skip the line. Your bag will be waiting.
Order by 8pm and pick up from 7am. Pay at the counter, no account needed.
Start a Pickup Order