Country sourdough
$9Our daily loaf — high-extraction wheat, a touch of rye, 36-hour cold ferment. Sliceable but proud of its crust.
Concord, Massachusetts · Est. 2019
Baked before
sunrise,
shared by mid-morning.
A small-batch bakery run by two sisters. We mill our whole wheat in-house, leaven everything with a starter we’ve fed since 2019, and we’re usually out of croissants by noon.
Today’s bake
Country sourdough, ham & gruyère croissants, peach
galette
Open today
7am–3pm
What we bake
A short menu, made well.
We bake what we love and what the season gives us. The list shifts a little each week — call ahead for whole cakes and large loaves.
Butter croissant
$5Three days of folds, French butter, baked dark. Best within an hour of the oven; we usually sell out by 11.
Seasonal galette
$6.50Whatever’s good this week — peaches in August, pears and honey in October. Buttery rye crust, just enough sugar.
Morning bun
$5.50Croissant dough rolled with brown sugar, cinnamon, and orange zest. Crisp-edged, soft in the middle. Saturdays only.
Custom cakes
from $65Birthdays, weddings, “it’s Thursday.” Brown-butter, olive oil, chocolate-malt — order one week ahead.
Drip coffee
$4Beans from Speedwell in Plymouth, ground and brewed by the cup. Cream from a farm two towns over. Refills are on us.
Menu rotates weekly. Gluten-free options on Saturdays. Whole-loaf pre-orders welcome — leave a message or fill out the form below.
Our story
Two sisters, one starter, a lot of flour.
Hazel and Mira Bennett opened Lark & Honey in the fall of 2019, in a narrow storefront on Mill Street that used to be a cobbler. The oven came first. The sign came months later.
We bake everything from scratch, every day we’re open. Our bread is naturally leavened with a sourdough culture we’ve fed since the week we opened — no commercial yeast, no shortcuts. The whole wheat is milled in-house from grain grown by Four Star Farms in Northfield.
We’re a small shop. We sell out. We’re happy you came.
Local grain
Milled in-house from Four Star Farms.
Naturally leavened
One starter, fed daily since 2019.
Baked daily
Starts at 4am. Out by mid-afternoon.
Custom orders
A cake for the thing you’re celebrating.
Birthdays, weddings, anniversaries, the day someone finally finishes their dissertation. We bake a handful of custom cakes each week — usually layered, lightly decorated, and built around whatever fruit is at its best.
- One week’s notice, please. Two for weddings.
- 6”, 8”, and tiered cakes. Servings from 8 to 60.
- Brown-butter, chocolate-malt, olive oil, almond & honey, more.
Visit us
Come by the shop.
We’re a few doors down from the river, on the corner with the blue door. Street parking out front, more behind the building.
Hours
- Mon – Tue
- Closed
- Wed – Fri
- 7am – 3pm
- Saturday
- 8am – 4pm
- Sunday
- 8am – 2pm
Send us a note
Custom orders, large-loaf pre-orders, or just to say hello. We’ll get back the next morning we’re open.