Larkspur & Loaf Café

Double espresso under a thin layer of silky, velvety microfoam. Smooth, strong and quietly sweet.

Our house favourite: espresso and steamed milk with lavender syrup and a drizzle of honey. Floral, gentle and just sweet enough.

Equal parts espresso and warm milk in a small glass. Bold, balanced and easy to finish in four sips.

Steeped for 18 hours and served over ice. Smooth and chocolatey, without the bitterness.

Black tea simmered with cinnamon, cardamom and ginger, then topped with steamed milk. Warm, spiced and comforting.

Fresh-brewed filter coffee. Simple, honest and always hot. Ask what's brewing today.

All-butter dough folded by hand, baked until shatteringly crisp outside and soft and honeycombed inside.

A soft, twisted bun with cardamom sugar and a golden, chewy crust. Best eaten warm from the oven.

A moist, buttery slice with bright lemon zest, a crunch of poppy seeds and a thin sugar glaze.

Dark chocolate chunks folded into a nutty rye dough, with a crisp edge, a fudgy middle and a pinch of sea salt.

Our signature loaf: a 48-hour ferment for a blistered crust, a tender open crumb and a gentle tang. A whole loaf to take home.

Smashed avocado on thick sourdough with lemon, chili flake and toasted seeds. Fresh, zesty and filling.

Aged cheddar melted between slices of buttery, griddled sourdough. Golden, gooey and made for dunking in soup.

A big bowl of something warm and homemade, served with a slice of sourdough. Ask what's simmering today.