Lodge Bread Co.

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.