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Loaf & Larder — back to today’s boardOpen 7 to 5, Tuesday to Saturday.

Loaf & Larder — Today on the board

Ovens on at 4.20 this morning. When it’s gone, it’s gone.

  • Country sourdough₹180
  • Seeded rye₹210
  • Olive & rosemary bâtard₹230
  • Milk bread₹150
  • Croissant₹90
  • Pain au chocolat₹120
  • Cardamom bun₹110
  • Coffee & walnut cake₹160
  • Orange polenta cake₹150
Reserve a loaf

A seeded sourdough loaf, still dusted with flour, on a linen cloth.

What we always bake

The board upstairs is what is left. This is what to expect when you walk in at seven.

Bread

  • Country sourdough900g. Mixed one morning, baked the next. Dark bake, we do not apologise for it.
    ₹180
  • Seeded ryeSunflower, flax, a lot of caraway. Heavy. Keeps a week.
    ₹210
  • Olive & rosemary bâtardThursday to Sunday only.
    ₹230
  • Milk breadSoft, square, made for toast and sandwiches.
    ₹150

Pastry

  • CroissantLaminated here over two days. Out of the oven at six.
    ₹90
  • Pain au chocolatTwo batons, not one.
    ₹120
  • Cardamom bunCardamom ground the same morning. You can smell the difference from the door.
    ₹110
  • Cheese & chilli twistSharp cheddar and green chilli. Not subtle.
    ₹100

Cake

  • Two cakes a dayWhatever is written on the board. Coffee and walnut most Fridays.
    ₹150–170 a slice

There are six tables inside. Filter coffee is ₹60, black or with milk. We do not do syrups.

How we bake

One bake a day, mixed the morning before and left overnight in the cold. Three days from flour to counter and most of that is waiting. The flour comes from a stone mill outside Mysuru and has done for four years; we mill nothing ourselves and we would rather say so.

We bake to a number, not to demand. Twenty-eight sourdoughs, fourteen ryes, whatever the two cakes are that day. When a tray is empty it gets struck off the board and that is the end of it. We would rather send you home annoyed at four than sell you something we put in the oven at two just to have something to sell.

A baker scoring proved sourdough with a blade before it goes into the oven.
Scoring, about twenty minutes before the first load goes in.

Who is back there

  • Reena, arms folded, in an apron in the bakery.
    Reena

    Reena runs the ovens. She has opinions about rye and she is usually right.

  • Fahad holding a baguette in the bakery.
    Fahad

    Fahad does the pastry, which means he starts at three and is the only one here who is cheerful about it.

Reserve a loaf

Put your name against something and we will keep it behind the counter. There is nothing to pay now — you pay when you collect it.

We hold it until closing and no longer. If you are going to be late, call us on +91 80 4567 8900 and we will work something out.

No account, no payment. We only use your number to tell you if something has gone.

Find us

12 Wood Street
Richmond Town
Bengaluru 560025
+91 80 4567 8900

Directions(opens in a new tab)

Hours

  • TodayMondayClosed
  • TodayTuesday7am – 5pm
  • TodayWednesday7am – 5pm
  • TodayThursday7am – 5pm
  • TodayFriday7am – 5pm
  • TodaySaturday7am – 5pm
  • TodaySunday7am – 2pm

The board is usually thin by two and empty by four. Sunday is a short day and the rye does not come out at all.

The corner

RichmondParkRichmond RoadWood StreetBerlie StreetLOAF &LARDER

Second door up Wood Street from the Richmond Road corner, opposite the park railings. There is no sign yet, only the board in the window.