A bakery with a focus on
(subject to seasonal changes)
high-extraction hard red wheat, levain, filtered water, sea salt.
Country with black/white sasame, pepitas, sunflower and nigella seed, levain, filtered water, salt.
unsifted local wheat, levain, filtered water, sea salt.
rotating grains, levain, fitered water, sea salt.
whole grain rye, 5-seed mix, sprouted rye berries, levain, filtered water, sea salt.
rotating creative loaf with seasonal flavors, levain, filtered water, sea salt.
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 Montana Hard Red 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, cranked up the reggae tunes, 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 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
Born and raised in the Coachella Valley, Alexander Phaneuf has been cooking since the age of 14. Following culinary school in New York City, Alex was hired by Masaharu Morimoto to open Morimoto Napa. Alex transitioned to a sous chef position under Dominique Crenn at Atelier Crenn in San Francisco, leading the team to the first of their two Michelin stars. A chef colleague from Crenn persuaded him to accept a sous role at AQ, which led to him taking over its sister restaurant TBD. He relocated to Los Angeles with the goal of opening his own restaurant and soon met Or Amsalam, who shared Alex's passion for baking artisan bread.
In 2017, James Beard Foundation acknowledged Alex as a semifinalist in the category of Outstanding Baker.
Or's love for food has been shaped by his Moroccan heritage and large family meals. His culinary journey began when he spent summers in Israel as a child, watching his aunts cook authentic dishes for his huge extended family. Or has been cooking for as long as he can remember, graduating from Le Cordon Bleu in Los Angeles in 2009. Since then, he has worked under some of LA’s top chefs, including Wolfgang Puck at Spago and Chef Micah Wexler at Mezze.
For his work at Lodge Bread, Or was named a Zagat 30 Under 30 in 2016. In 2017, the James Beard Foundation acknowledged Or as a semifinalist in the category of Outstanding Baker.
Locations are regularly posted to facebook
3 Breakfast Buns You Need to Know Intimately
Los Angeles Magazine
Lodge Bread Company Is the Westside’s Newest Great Pizza Destination
The Best Bakeries in LA
Escape to L.A.
Los Angeles Magazine
Bite of the Week: Smoked Salmon on Rye from Lodge Bread Co.
L.A. Is So Baked
Lodge Bread's Weekly Pizza Night Is a Must-Visit
Lodge Bread Bakes Up Good-For-You Loaves
Now Open: Lodge Bread