LARDER serves a menu featuring organic ingredients sourced from regional farms. We also look to pre-industrial food preservation techniques (drying, curing, canning, fermenting etc.) allowing us to food-bank produce at its peak, making it available in the winter months. Our menu changes seasonally, and combines culinary influences from 12 years in the San Francisco Bay Area, and our work in Europe, Mexico and the Middle East. Almost everything is made from scratch in our open kitchen. Homemade ice creams, gf pastries, and kombucha complement comfort foods like pozole, chawanmushi, tagine, and kuku sabzi. We also make pâté, pastries, shrubs, and lacto-fermented pickles for our neighbors at [Sophomore](https://www.instagram.com/sophomorecoffee/) and [Fadensonnen](https://www.instagram.com/faden.sonnen/). We source humanely raised meat and collaborate with small Maryland farms to grow the most delicious varietals of produce available. We also lead [workshops](https://www.larderbaltimore.com/workshops), and host private dinners. Send us an [email](mailto:hello@larderbaltimore.com) for more information!