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Scaling Sourdough: A Journey from Carport to Commissary
In recent years, sourdough bread has surged in popularity, with many home bakers experimenting with naturally leavened recipes during the pandemic. But few have taken this artisanal craft from casual baking to a business like Lodge Bread Company. Initially operating out of a makeshift carport kitchen, the Los Angeles-based bakery has evolved into a prominent player in the sourdough scene, transforming its humble roots into a thriving enterprise.
The Founding Story: Friends Unite Over Bread
The journey began when two chefs, Uri Amsalam and Alexander Phaneuf, both keen on the art of baking, decided to leave fine dining behind to pursue their passion. Their love for bread led them to experiment in Amsalam's home kitchen, enduring countless challenges before settling into a more formal setting. In 2015, they inaugurated Lodge Bread with a small outlet that quickly became known for its high-quality sourdough loaves and decadent pastries.
Investment and Expansion: Seizing Opportunities
The path to scaling didn’t come without its hurdles. During the pandemic's low points, Lodge Bread found itself at a crossroads, facing the pressure to either grow or fade. Attempts to find a larger investor initially fell through, as they were deemed "too small" to attract attention. However, Amsalam’s strategy of reaching out directly to loyal customers for investment proved successful when Michael Glick, an investor with ties to Los Angeles’s top dining scene, stepped in to help.
Overcoming Challenges: The Art of Sourdough
Scaling the production of naturally leavened bread while maintaining quality is no easy feat. Amsalam emphasizes that many bakeries shy away from the lengthy fermentation process traditional sourdough requires, often opting for shortcuts. Instead, Lodge Bread commits to quality, refusing to compromise on the artisanal methods that have won them accolades and a loyal customer base.
Future Directions: A New Chapter for Lodge Bread
With its recent commissary expansion, Lodge Bread Company now not only serves its loyal customers but also has the capacity to reach new markets. The new space allows for a larger baking operation while also providing room for indoor and outdoor dining, enhancing the community experience. Looking ahead, Amsalam envisions more locations, bringing high-quality sourdough to neighborhoods beyond Culver City.
Conclusion: Making Sourdough Sustainable
For restaurant owners and bakers, Lodge Bread Company exemplifies how passion, quality, and thoughtful business practices can create a successful venture. As the market for artisanal bread continues to grow, their story serves as a blueprint for maintaining authenticity in scaling a beloved product. It's not just about making bread; it's about fostering a community and sharing a love for this age-old craft.
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