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.
Once a large, wooden peel pulls them from the oven, the chefs slice the loaves for toasts topped with almond butter and date honey, avocado and radish, and house-made persimmon jam. And, while bread is the main event at the bakery-meets-café, there are also cinnamon buns topped with tart labneh icing, inspired by Amsalam's Israeli background, and crumbles made with fresh, local farmers' market fruit and brown sugar.
Have a look inside the bakery.
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