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Lodge Bread Bakes Wild-Fermented Bread Starting Today in Culver City

The Westside has a new grain mecca.

Matthew Kang is the Lead Editor of Eater LA. He has covered dining, restaurants, food culture, and nightlife in Los Angeles since 2008. He's the host of K-Town, a YouTube series covering Korean food in America, and has been featured in Netflix's Street Food show.

Lodge Bread, which comes from San Francisco-trained bakers Alex Phaneuf and Or Amsalem, officially opens with a slew of wild-fermented, house-baked breads today in Culver City along Washington Blvd. Though styled-out as a cafe, the bakery offers a simple menu of toasts, nut butters, and a pitch-perfect coffee program based on De La Paz roasters. The ambitious bread offerings range country and seeded loaves to whole wheat, olive, and rye. Nope, they're not baking a baguette anytime soon. The grains are milled via Central Milling while the breads are baked in a fancy Bassanina oven from Italy.

The rest of the menu features some more bite-sized treats like fruit crumble, coffee cake, dark rye brownies, and cinnamon rolls, if hearty, crusty bread isn't your thing. And they'll serve a muesli bowl for a healthy breakfast. Hours run 7 a.m. to 5 p.m., Monday to Saturday.

Lodge Bread
11918 Washington Blvd
Culver City, CA