About Larkspoon
The oven came with the building.
For sixty years the corner of Orchard Lane was a bakery. We opened in 2019, kept the oven and still bake our bread in it every morning, before the first guest arrives.
A small place on purpose
Figures from the sample data of this kit. Replace them with your own before you publish.
30
Seats inside, and twelve on the pavement in summer
1 hour
The longest way from most of our growers
2 cooks
And one long stove, so the menu stays short
4 times
A year the whole menu changes
The bakery
Bread every morning, from the same oven.
The sourdough goes in at six, long before the first guest. It comes to every table, and what is left goes on the counter in the afternoon.
Bread to take home from 15:00, as long as it lasts. Ask the day before if you need a whole loaf.
A candle on every table, and no music louder than the room.
We built the room for talking: soft light, wooden tables and enough space between them.
Afternoons in the cafe
Between lunch and supper the room turns into a cafe, with coffee roasted in the town, cake from the morning and bread to take home while it lasts.
The kitchen
Stocks in the morning, plates to order at night.
Two cooks and one long stove. Bread, stocks and desserts are made before lunch; everything else is cooked when you order it, and questions about allergens go straight to the cook at the pass.
A small room, good light and food that tastes of what it is. We booked by phone and our table was ready by the window.
Ysolde Brannick, Guest, Anniversary dinner
Tables this week
Come for lunch, stay for coffee.
Reserve by phone or email. The bar is always kept free for guests who walk in.