A bakery with a focus on
bread is available from 8am until sold out.
(subject to seasonal changes)
Lodge Bread Co. is a Los Angeles bakery that specializes in handmade, seasonal baked goods. Lodge's chefs-turned-bakers—Alexander Phaneuf and Or Amsalam—are driven by a passion for better bread: organically grown, seasonal whole grains and a naturally leavened process that allows for slow, wild fermentation. Come try our toast bar, pastries, nut butters, & De La Paz coffee!
Born and raised in the Coachella Valley, Alexander Phaneuf has been cooking since the age of 14. Following culinary school in New York City, Phaneuf was hired by Masaharu Morimoto to open Morimoto Napa. Phaneuf 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. His work there quickly became the talk of the town, building off the slow food movement and cooking from a 50 square-foot wood burning hearth with a team of exceptional chefs.
He relocated to Los Angeles with the goal of opening his own restaurant. He soon met chef Or Amsalam, who shared Alex's passion for baking artisan bread. They opened Lodge Bread on Nov. 2 to much critical acclaim from the local press and food community.
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. They taught him the importance of creating things from scratch and infusing love, passion and intention into the food he is making. Their use of bold, middleEastern flavors and colorful spices is still one of his biggest inspirations.
Or has been cooking for as long as he can remember and graduated 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. In 2012, he founded LA Flavor Catering company, and now he is excited about breaking into Los Angeles’s diverse baking community.
Lodge Bread's Weekly Pizza Nught Is a Must-Visit
Los Angeles Magazine
Lodge Bread Company Is the Westside’s Newest Great Pizza Destination
L.A. Has a New Brick-and-Mortar Artisinal Bakery
Los Angeles Magazine
Bite of the Week: Smoked Salmon on Rye from Lodge Bread Co.
L.A. Is So Baked
Lodge Bread Bakes Up Good-For-You Loaves
Now Open: Lodge Bread