Good things happen to those who mess up, or at least good things happen when bakers mess up.
“We ran out of the flour we would normally make pizza out of, and we were forced to use the whole-grain flour we use for our country loaf,” says Alexander Phaneuf, co-owner of Culver City's Lodge Bread. “So that’s how it started. We loved it. It worked.”
While Lodge Bread's Sunday pizza night is still pretty new, Phaneuf and business partner Or Amsalam had envisioned it as a priority since day one. “It was always on the drawing board to do pizza,” Phaneuf says. “We had to do something other than bread. We need to have a creative outlet at least once a week.”
That creativity is on display each week with a new pie. From San Marzano tomato, radicchio, aged balsamic and manchego ($17) to Maui onions, shaved fennel, aged parmesan and a farm egg ($18), the pizzas champion seasonal ingredients.
“They’ve all been very different from each other, not only because of what we can get from the farmers market but also [because] we want people to have a very different experience every time,” bakery manager Alan Craig says.
Until the team gets its liquor license, the best pairing for the pizza is a fun playlist that swings between N.W.A and Led Zeppelin. Grab a seat at the chef’s counter to watch the guys sling pies and crack jokes.
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Pizza night at Lodge starts at 5 pm and runs as long as supplies last.
11918 Washington Blvd., Culver City; (424) 384-5097, lodgebread.com.