Bread may be the cornerstone of civilization, but Angelenos are only just waking up to the aroma of good, fresh bread. We're talking about loaves that incorporate whole grains and wild yeast, beginning with a long fermentation and ending in a hot oven. There are a few artisanal bakers out there who bake without restaurants or bakeries and sell at select daily and weekly pop-ups throughout the city. But for brick and mortars, there's now Lodge Bread, a bakery in Culver City. To the untrained eye, Lodge's dark loaves look almost burnt. The exterior is hard and chestnut-colored, showcasing roasted nutty aromas and protecting the moist dough inside. Sometimes customers ask about why the bread is so darkly colored but they assure them: â€œThis is how we do things.â€
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