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A bakery with a focus on

Simplicity + Craftsmanship


Please view our catering menu . For all catering enquiries please contact


(subject to seasonal changes)


high-extraction hard red wheat, levain, filtered water, sea salt.

Seeded Country

Country with black/white sasame, pepitas, sunflower and nigella seed, levain, filtered water, salt.

Whole Grain

unsifted local wheat, levain, filtered water, sea salt.

Ancient grain

rotating grains, levain, fitered water, sea salt.

Seeded rye

whole grain rye, 5-seed mix, sprouted rye berries, levain, filtered water, sea salt.

Super Special

rotating creative loaf with seasonal flavors, levain, filtered water, sea salt.


Lodge Bread

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

Alexander Phaneuf

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 Amsalam

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.


Drop by our store or contact us
for wholesale inquiries.

(424) 384-5097
11918 Washington Blvd.
Los Angeles, CA 90066
view map


monday closed
tues - sun 8am - 8pm

or until pizza sells out

We have a bread truck now!

Locations are regularly posted to facebook

Find us at Farmer's Markets

Saturdays - Torrance
Sundays - Beverly Hills


Bon Appétit
3 Breakfast Buns You Need to Know Intimately

Los Angeles Times
Lodge Bread in Culver City: What you can accomplish with three guys and an Italian deck oven

L.A. Weekly
Lodge Bread Is Breaking With Tradition — and Making Superb Loaves

Los Angeles Magazine
Lodge Bread Company Is the Westside’s Newest Great Pizza Destination

30 Under 30: Los Angeles 2016

Baking Taught Me the Art of Being Chill

The Best Bakeries in LA

Eater LA
LA Is Absolutely Crushing This James Beard Foundation Award Semifinalist List

Tasting Table
Escape to L.A.

Marni Is the New Chef’s Whites: Nancy Silverton Talks Food and Fashion in Netflix’s Chef’s Table

Zagat’s 30 Under 30 List

LA's 8 Best Shakshuka Dishes

Eater LA
The Top Los Angeles Restaurant Standbys of 2016

Los Angeles Times
Culver City's Lodge Bread Co. bakery gets a bread truck, plans a pizza joint next door

Los Angeles Magazine
Bite of the Week: Smoked Salmon on Rye from Lodge Bread Co.

Los Angeles Times
How the California Grain Campaign is working to get local whole grain bread to your table

Tasting Table
L.A. Is So Baked

Eater LA
Six Old and New School Babkas in Los Angeles

L.A. Weekly
Lodge Bread's Weekly Pizza Night Is a Must-Visit

Clean Plates
Lodge Bread Bakes Up Good-For-You Loaves

Tasting Table
Now Open: Lodge Bread

Where LA
Where to eat in Los Angeles this week



Sign up for classes here


Learn how to make amazing bread at home with simple techniques proven to work for the home baker!

Learn the basics of wheat, fresh-milled flour and what to look for in quality bread.

Hand-mixing - Sourdough Starters - Proofing Dough - Shaping Skills - Easy home-oven baking skills

Limited to 12 people per class

Classes are from 4:30PM - 6:30PM

2-hour intensive crash course of bread magic !

Technical Specifications of Bread Awesomeness:

  • Learn how to Create, Keep and Tame your Sourdough Starter with an easy game plan.
  • Learn how to properly hand-mix dough at home with simple supplies and little time.
  • Learn thorough bread shaping skills.
  • The how-to masterclass of dutch oven cookery for easy baked bread at home.
  • Storage, Slicing and consumer information about the almighty sourdough.


  • 5 pounds flour for home use
  • Any loaf of Lodge Bread to take home
  • One drink of choice post-class
  • One proofing basket
  • Your loaf to bake at home
  • Lodge Bread Tote

Sign up for classes here