Lodge Bread Co. specializes in “slow” bread crafted with organically-grown, seasonal whole grains using a naturally leavened process that allows for wild fermentation. 2017 James Beard Foundation semifinalist in the category of Outstanding Baker.
Lodge Bread Co. began as a backyard experiment after two young chefs, killing time after work, decided to each try their hands at a sourdough starter. They carried their starters in large cylindrical storage containers — to work, to home, on vacation — feeding the hungry babies organic wheat and filtered water. And they baked and baked and baked, specializing in “slow” bread crafted with organically-grown, seasonal whole grains using a naturally leavened process that allows for wild fermentation.
In November 2015, Lodge opened its doors and was welcomed with open arms by Culver City and the greater Los Angeles community. In 2017, Lodge expanded to become a restaurant and bakery, now open daily with pizza, wine, and beer in a space designed by Omgivning Architects.
The James Beard Foundation recognized Lodge Bread’s bakers/owners Alexander Phaneuf and Or Amsalam as 2017 semifinalists in the category of Outstanding Baker.
Lodge Bread Company is the brainchild of chefs Alexander Phaneuf and Or Amsalam, and hearkens back to the ancient days of hand mixed dough and slow crafted food that was meant to feed the people with its local crops.
