Lodge Bread, the brainchild of fine dining chefs-turned-bakers Alex Phaneuf and Or Amsalem, has just arrived in Culver City.

Forget baguettes or white loaves, these guys are driven by a passion for better bread: organically grown, seasonal whole grains and a naturally leavened process that allows for slow, wild fermentation. It arrives at a time when food culture is examining how the local, farm-to-table model can be applied to bread.

Offering a variety of breads, all baked in a Bassanina oven from Italy, the selection of loaves ranges from country, seeded and whole wheat to olive, Khorasan and Runyan Rye, which are sold whole or by the slice at their toast bar. If you have more of a sweet tooth, then the pastries such as cinnamon rolls or dark rye brownies will be for you, as well as the housemade nut butters and seasonal jams. Coffee comes courtesy of De La Paz, a boutique brand owned by Four Barrel, from San Francisco.

Ideal For

Waking and baking, fresh bread, getting a loaf of this...