Ovens on at 4 a.m. · Larkspur Avenue

Fresh from the oven, every morning.

Naturally leavened loaves, laminated pastries and honest coffee — baked in small batches every morning and sold until they're gone.

See today's bake Call (612) 555-0148

Wild yeast, no shortcuts
Stone-milled Minnesota flour
Fresh daily, Tuesday–Sunday

The Menu

The board changes with the seasons and with whatever the starter feels like doing. These are the regulars you'll find on the shelf most days.

Loaves

Out of the oven by 7 a.m.

Northstar Country Sourdough$8
36-hour ferment, blistered crust, open crumb.
Honey Whole Wheat$7
Stone-milled wheat, prairie clover honey, soft pan loaf.
Dark Rye & Caraway$9
Dense, tangy, cut thin for butter and salt.
Seeded Sesame Batard$9
Toasted sesame, flax and sunflower crust.
Focaccia, quarter sheet$11
Olive oil, rosemary, flaked sea salt.

Pastry Case

Best before nine

Butter Croissant$4.25
Three days of folding, 27 layers.
Morning Bun$4.75
Cinnamon, orange zest, crackling sugar.
Almond Kringle Slice$5
A nod to the neighborhood's Danish bakers.
Seasonal Hand Pie$5.50
Right now: rhubarb and vanilla.
Sourdough Doughnut$4
Saturdays and Sundays only.

Coffee & Counter

Served all day

Filter Coffee$3.25
Rotating roast from a roaster four blocks north.
Latte or Cappuccino$4.75
Cardamom Hot Chocolate$4.50
Toast Plate$6.50
Thick-cut sourdough, cultured butter, jam or honey.
Egg & Cheddar on Focaccia$8.50
Until 11 a.m., or until we run out.

Our Story

A small bakery on a corner, run by two bakers and one stubborn starter

Northstar Bread Co. began the way most bakeries do: with someone who couldn't stop baking. Mara built her starter in a fourth-floor apartment, fed it through three moves and one very cold winter, and eventually ran out of neighbors to give loaves to. Her brother Ike had the storefront, a used deck oven, and no idea what he was signing up for.

We mix by hand, ferment slowly, and shape everything on the same worn wooden bench. Our flour is stone-milled within the state, our butter comes from a creamery two hours south, and the jam on the toast plate is made in the back on Monday when the shop is closed.

"We'd rather sell out by noon than bake something we wouldn't bring to our own table."

The bread is the reason we're here, but the corner is the reason we stay. Regulars know which stool wobbles, which dog gets a crust at the door, and that if the sourdough is gone, the focaccia is worth the pivot. Come early, bring a tote, say hello.

4 a.m.Ovens on, seven days a week, whether or not the sun agrees.
36 hoursFrom first mix to finished loaf — the part you can taste.
1 starterNamed Vera. Fed twice daily. Older than the shop lease.
0 shortcutsNo commercial yeast, no dough conditioners, no par-baked anything.

Visit & Contact

Find us on the corner of Larkspur & 7th

Street parking on Larkspur, bike racks out front, and the number 12 bus stops half a block away.

Say hello

Phone (612) 555-0148
Email hello@northstarbread.co
Bakery
412 Larkspur Avenue
Minneapolis, MN 55408
Wholesale & catering
Cafés, restaurants and corner stores within five miles — email us and we'll talk delivery days and standing orders.

Opening hours
Monday	Closed
Tuesday	7:00 a.m. – 2:00 p.m.
Wednesday	7:00 a.m. – 2:00 p.m.
Thursday	7:00 a.m. – 2:00 p.m.
Friday	7:00 a.m. – 4:00 p.m.
Saturday	8:00 a.m. – 4:00 p.m.
Sunday	8:00 a.m. – 1:00 p.m.

Loaves come out around 7 a.m. and again at 11 a.m. When the shelf is empty, we close the shutter early — a quick call will tell you what's left.