Story

LARDER started the way most honest things do — not with a business plan, but with a problem that needed solving.

Radek and Adrian came from Michelin-starred kitchens. They understood what good ingredients meant, what it took to make something properly, and what it felt like to eat food that was made with actual conviction. When they looked around Bangkok, they couldn't find the kind of place they wanted to eat at every day. A proper deli. Real bread. House-made charcuterie. So they built it themselves.

LARDER is part European delicatessen, part bakery, part bistrot — each department run by people who've spent their careers dedicated to that one craft. What started as one idea on Sukhumvit 39 has grown into something the neighbourhood keeps coming back to.

In March 2025, a second LARDER opened at Chatuchak — same standards, same obsession with quality, new neighbourhood to call home.

The name says it well enough. A larder is where you keep the good stuff. The things worth holding onto. That's still what this place is about.

Our vision

The standard needed raising. Not loudly. Just quietly, consistently, every single day.

Good food has a way of speaking for itself when it's made right. It doesn't need a concept or a story or a reason. It just needs someone who gives enough of a damn to do it properly — to source the right ingredient, to learn the right technique, to resist the shortcut even when nobody's watching.

That starts long before anything reaches the kitchen. Thailand grows extraordinary produce — and we've always believed that. Organic heirloom tomatoes and vegetables from Kinbai Organic. Single-farm fresh dairy from NYŪ, sourced directly from small local farmers in Saraburi. The quality is there. It always has been. It just needs the right people paying attention to it.

Not a trend. Not a moment. Something solid.

Bakery

Bread is where the day begins.

Every morning, before anything else is open, the ovens are already running. Adrian leads the bakery — the menu, the method, the standard. Traditional European sourdough, hand-moulded the old way. Slow fermentation, proper crust, a crumb worth eating on its own. Shokupan that takes the whole night. Croissants that take longer to make than they take to disappear. Baguettes baked daily because day-old bread isn't the point.

A good bakery isn't exciting. It's reliable. You know what you're getting, and it's always worth coming back for.

CHARCUTERIE

adek has spent years understanding meat — how it behaves, how it cures, what it needs and what it doesn't. That knowledge is what sits behind every cut, every slab, every board that leaves this kitchen.

House-made cold cuts, cured meats, sliced to order. Made in-house from scratch — with the right cut, the right cure, and enough time to do it properly. It's a slow craft. You either respect that or you don't.

It's also what supplies some of Bangkok's best kitchens. The charcuterie leaving LARDER ends up on plates across the city — which means the standard has to hold every single time. No shortcuts. No exceptions. If you'd like to know more, find us on the wholesale page.