Larder Baltimore

Larder Baltimore Consulting and education. Restaurant permanently closed at this location.

Oaxaca... teaching, learning, reuniting, composting. ❤️
02/06/2026

Oaxaca... teaching, learning, reuniting, composting. ❤️

Mid January in Northern California. 1. Oxalis forest in bloom.2. & 3. Seeds sprouting. Can you guess who?4. Passive sola...
01/22/2026

Mid January in Northern California.

1. Oxalis forest in bloom.
2. & 3. Seeds sprouting. Can you guess who?
4. Passive solar in the sauna.

So much gratitude for this peace, wishing for it to spread and flourish, like a strong and beautiful "w**d" 💛💚

Calendula arvensis, aka field marigold. I met this petite cheery friend just outside Barcelona last year and brought bac...
06/17/2025

Calendula arvensis, aka field marigold. I met this petite cheery friend just outside Barcelona last year and brought back seed. Pungent aromas point to strong medicine. Looking forward to making an oil extract and working with it to see how it compares to Calendula officinalis 💛

Abundance is real. Don't believe those who peddle in scarcity. Nurture it, respect it, be it.
05/27/2025

Abundance is real. Don't believe those who peddle in scarcity. Nurture it, respect it, be it.

Now that I feel confident in my gf sourdough technique, I've started to play with add-ins. This is a black rice, oat, qu...
04/28/2025

Now that I feel confident in my gf sourdough technique, I've started to play with add-ins. This is a black rice, oat, quinoa and buckwheat dough with pumpkin seeds and figs from our tree that I dehydrated last season. The chunky dough was a bit more difficult work with but it came out beautifully and the flavor is 💫

There are still spots open in my GF Sourdough workshop this Sat in Baltimore 🔗 in bio ❤️

Hi folks! Im going to disappear from this platform for awhile. It's so tempting in winter, when plant friends are focusi...
12/18/2024

Hi folks! Im going to disappear from this platform for awhile.

It's so tempting in winter, when plant friends are focusing their energy below ground, to be extra seduced by screens and the false sense that I am going to be able to feel connected by seeing what others are doing.

And though I do find it truly inspiring to see the creative, playful and important work happening out there, it is often overshadowed by advertisements, lifestyle bu****it and the overwhelming heaviness of so much tragedy and injustice in the world.

I am not going to look away or hide from the heavy stuff, I have trusted sources to check in with. But the social media salad is giving me mental/emotional indigestion.

I'm sure I'll be pulled back from time to time but if you are looking for me, email me or text. If you want to hear about what I am up to (pop-ups, workshops, .clinical.herbalism STUDENT CLINIC!) use the email signup form linked in my bio. I do want to stay connected to this big beautiful web! ❤️🕊️💪🏽

It's the annual holiday sale 🎉 which means you can get my courses (links in bio🔗) and all other courses on the site at ...
12/01/2024

It's the annual holiday sale 🎉 which means you can get my courses (links in bio🔗) and all other courses on the site at a 40% discount 😎

This platform centers women working in fermentation and prioritizes getting high quality fermentation instruction into your hands while providing fair compensation for the content creators.

A perfect gift for anyone who has been wanting to gain confidence making their own sauerkraut, kimchi, kombucha, pickles, salumi, sour dough, hot sauce, vinegar, koji, miso, tempeh and so much more! Its a very comprehensive course catalogue from some stellar fermentistas including and many more!

Don't miss this chance to add top notch fermentation education to your resources for accessing the deep flavors and abundant health benefits of fermented foods!

hola Barcelona! SOON we will be distributing Argot #3, our periodic broadside on food and secrets, served alongside sna...
11/09/2024

hola Barcelona! SOON we will be distributing Argot #3, our periodic broadside on food and secrets, served alongside snacks by us and cider from .sidra on NOV 16 Saturday 13:00-16:00. This issue = 🍋 interviews about shaker lemon pie making as a form of printmaking. ARGOT will be printed by artist Erick Beltran .space press in BCN on Favini paper made from post-consumer lemons. With contributions from and .castera and others⚡️

These limited edition herbal goods are available to be shipped or picked up in Baltimore. Order by August 16th! Details ...
08/12/2024

These limited edition herbal goods are available to be shipped or picked up in Baltimore. Order by August 16th! Details in bio 🔗💚💚💚

Everything made from scratch by chef and herbalist Helena del Pesco with top notch ingredients from and The Lotus Center

Today's harvest to be preserved in honey and glycerine.
05/29/2024

Today's harvest to be preserved in honey and glycerine.

WORKSHOP ALERT! As part of my month-long chef residency at .uuuuu I will be teaching two back to back fermentation works...
02/06/2024

WORKSHOP ALERT! As part of my month-long chef residency at .uuuuu I will be teaching two back to back fermentation workshops in San Martín Tilcajete, 40 minutes outside of Oaxaca City. This is my fourth year teaching in Oaxaca, first time working with the wonderful folks at .uuuuu 🫶🏼

The workshops will be followed by a special menu at Almú in Tilcajete March 16 and 17, bringing together ferments and the traditional cocina de humo of Oaxaca.

Join me in this magical place and we will cast delicious spells with microbes. Workshops will be taught in Spanish with some English sprinkled here and there.

$750 MX per person each workshop
(Aprox. $45 USD)
Send DM or WhatsApp to .uuuuu to sign up.

🌶️🫘🌵🌞

¡ANUNCIO DE TALLER! Como parte de mi mes de residencia como chef en .uuuuu voy a ofrecer dos talleres de fermentación en San Martín Tilcajete, a 40 minutos de la ciudad de Oaxaca. Este es mi cuarto año enseñando en Oaxaca, la primera vez trabajando con la maravillosa gente de .uuuuu 🫶🏼

Los talleres serán seguidos por un menú especial en Almú en Tilcajete el 16 y 17 de marzo, combinando fermentos y la cocina de humo de Oaxaca.

Acompáñame a este mágico lugar y haremos deliciosos hechizos con microbios. Los talleres se impartirán en español con algunas puntas de inglés.

$750 MX por persona cada taller
(Aprox. $45 USD)
Envía DM o WhatsApp a .uuuuu para inscribirte.

Address

Baltimore, MD

Opening Hours

5pm - 9pm

Telephone

+14109826246

Website

Alerts

Be the first to know and let us send you an email when Larder Baltimore posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Larder Baltimore:

Shortcuts

Featured

Share

Share on Facebook Share on Twitter Share on LinkedIn
Share on Pinterest Share on Reddit Share via Email
Share on WhatsApp Share on Instagram Share on Telegram

Category

Our Story

LARDER combines peak-harvest produce from regional farms with culinary influences from our travels in Europe, Mexico and the Middle East. Our menu changes often, sometimes daily, and almost everything is made from scratch in our open kitchen. We make gluten-free pastries, vegan pâté and lacto-fermented pickles for our neighbors at Sophomore and Fadensonnen. We source humanely raised meat and collaborate with small Maryland farms to offer the most delicious varietals of produce.