“NO BAD VIBES!” says proudly (and loudly) the slate on Lodge Bread Co’s main wall. Only good vibrations for these Culver City Beach Boys who decided to make their bread with a sixteen-hour fermentation using a wild yeast. Alan Craig, Or Amsalam and Alexander Phaneuf (former sous-chef at Atelier Crenn) will welcome you with a smile on their face and their hands in the flour while you hesitate between the different toasts. Nut butter and date honey? Avocado toast with the prettiest radish shavings? Cultured butter and persimmon jam? Whatever you choose, make sure you’re still hungry for a pumpkin cake, fruit crumble or cinnamon roll with labneh icing (inspired by Or Amsalam’s Israeli roots). Pair it with drip coffee, cold brew or other hipster drinks prepared by a pretty young team. The 100% organic, 100% sourdough, 100% loved breads can be bought to go — and therefore enjoyed at home: whole grain, country, red quinoa or spelt. Sunday night is pizza night at Lodge Bread Co., with a new recipe every week: San Marzano tomatoes, radicchio and Manchego or fennel, Fontina and sweet corn… Once upon a time, Alexander Phaneuf was out of pizza flour, and forced to use the whole grain one he uses for his bread. The result was conclusive. They have never order pizza flour since then.


Address: 11918 Washington Blvd, Los Angeles, CA 90066

Opening hours: Tuesday-Thursday 8AM-10PM, Friday-Sunday 8AM-12AM

Menu: lodgebread.com

Reservations: No reservations

Style: Bakery

Price: Toasts $4.5-13, Pizzas $17

Neighborhood: Culver City

Best for: Breakfast, Snack, Sunday dinner