Lodge Bread Co. recently opened in Culver City, L.A. with its stunning loaves of whole grain spelt, whole wheat and whole quinoa. Owners Or Amsalam and Alexander Phaneuf (who worked as Dominique Crenn's sous chef) are crafting their loaves with a 16-hour fermentation process with wild yeast, in a San Francisco sourdough tradition that results in a wholesome loaf with a heavy sensation of sweet wheat. "We take our time. We let the bread have as much time as it needs. We let the bread speak for itself." says Phaneuf.
Have a look inside the bakery.
Country, seeded country and whole wheat loaves fresh out of the oven and ready for pickup. The team here bakes between 100 and 150 loaves a day.
Photos by Aliza J. Sokolow