In the smallest gestures, bread carries its resonance. In my own childhood, bread was the quiet balm my parents reached for when I was scared or sick—a warm slice pressed into my hands as reassurance that the world was steady. Whilst I’ve yet to grasp the full psychology behind it, that simple act, repeated across kitchens and cultures, reminds me that bread has always been less about hunger than about comfort, about being held. It is ritual and continuity; a symbol of generosity that has crossed continents and centuries.

In Los Angeles, that sprawling experiment of cultures and flavors, Lodge Bread, has been both custodian and innovator of this legacy. Since opening its doors in 2015, the bakery has played an outsized role in re-centering bread in the daily lives of Angelenos—cementing that a loaf, when made with intention, can be more than food. Whole-grain sourdoughs, coaxed through long fermentations, became not only staples but statements; pastries and dishes infused with Middle Eastern and Californian sensibilities became threads in the city’s larger tapestry of taste. At a time when much of food culture veered toward the fleeting and the fast, Lodge insisted on patience, on craft, on bread as an anchor of togetherness.

Now, as the bakery marks its 10th anniversary, it expands its Culver City home to deepen that sense of communal gravity. With the addition of a new pastry room, a commissary kitchen, and a signature “Bread Wall,” Lodge reinforces the idea that bread is an essential language of nourishment and belonging, woven into the everyday lives of its neighborhood.

For CEO Arthur Sherman, this milestone is less about growth for its own sake than about recommitment: to the people who have gathered around Lodge’s tables, to the grains and farmers that shape its loaves, and to the idea that food at its most elemental can still carry the weight of culture. In conversation with Arthur Sherman, he reflects on the past decade of baking for Los Angeles, on the resilience of community through hardship, and on why bread—in all its universality—continues to be one of the most powerful conduits of connection we have.

‍Your menu blends California comfort food with Middle Eastern influences. How do you decide when to push boundaries versus keeping things familiar?

At Lodge Bread, we always start with comfort—dishes and recipes that feel approachable, satisfying, and familiar. Both Or (Amsalam, Chef/Founder) and I were raised in Los Angeles, and grounding our menu in seasonal flavors, highlighting fresh produce, and imbuing our menu with a laid-back, West Coast vibe is a natural extension of who we are. At the same time, Or draws a lot of inspiration from the Middle Eastern family recipes and flavors that surrounded him as a child. Our menu is a direct reflection of this kind of dual identity. The goal has never been to be different for the sake of it, but rather, to strike a kind of balance between the familiar and the unexpected. Leaning into the flavors of our combined heritage gives us the creative freedom to introduce new spices, techniques, and pairings that feel fresh and meaningful without being pretentious. It’s simply a way to tell our story.

Los Angeles has an incredibly diverse food scene. How do you see Lodge Bread fitting into the broader story of LA food culture now compared to when you first opened?

When Lodge Bread first opened in 2015, we were outliers—showcasing naturally leavened breads, long fermentation, and craftsmanship at a time when Los Angeles didn’t have many bakeries doing that at scale. We were very much at the forefront of a new movement in food, introducing people to the beauty of whole grain baking and the depth of flavor that comes from time, patience, and tradition. Back then, it felt like we were carving out space in a city that was just beginning to rediscover its bread culture.

Today, Los Angeles is recognized worldwide as a culinary hub that thrives on diversity, cross-cultural influence, and creative risk-taking. Lodge fits into that by continuing to celebrate California’s bounty—local grains, seasonal produce—while weaving in Middle Eastern flavors that reflect the cultural diversity of our community. We’re no longer just introducing something new; we’re part of an ongoing dialogue that defines what LA food can be: vibrant, layered, and inclusive.

You’ve described this expansion as a reflection of community support. What’s one moment from the last 10 years that made you realize Lodge was more than just a bakery, but a cultural anchor?

One of the moments that really stayed with us was during the early days of the pandemic. Like everyone, we weren’t sure how we’d make it through. But instead of empty streets, we saw our neighbors lining up—not just for bread, but to check in, to share stories, and to support us in whatever way they could. Some people bought extra loaves to drop off with friends, others donated meals we made for frontline workers. It was then we realized Lodge wasn’t simply a place to eat; it was a place where people came to feel connected.

In a way, this expansion is a way to give back to the community that embraced us, held us, and invited us to their tables. Building out a 30-seat, indoor dining room will create space for people to connect, to put down their phones and share a meal and a conversation. We’ve always prided ourselves on being a place where food and community intersect and we are thrilled to continue to grow in a way that is meaningful to us and to our neighborhood.

‍Bread is such a universal food, tied to ritual and memory across cultures. How do you think about connecting that universality to the local LA community?

Bread has always been more than food—it’s a symbol of gathering, sharing, and care across cultures. We think about that every day at Lodge because Los Angeles is a city built on diversity and layered traditions. For us, it’s all about starting at the source. Whenever possible, we work with local millers and farmers to source the ingredients that serve as the foundation of our recipes, then we layer in flavors from Middle Eastern cooking that reflect both our team’s heritage and the city’s global palate. That combination lets us create breads and dishes that feel familiar yet carry the stories of many cultures, just like LA itself.

‍You’ve been a pioneer in championing whole-grain sourdoughs and naturally leavened loaves in Los Angeles. How has your approach to breadmaking evolved over the last decade?

When we started, we wanted to show people the depth of flavor that comes from long fermentation and working with the grain in its entirety. We made rustic, bold loaves that stood in contrast to what most Angelenos were used to. At the time, we weren’t trying to start or follow any kind of trend, we were just trying to make the best bread that we could and hoped that it would fill a need in our community.

Over the last decade, our breadmaking has become more nuanced. We’ve developed a deeper understanding of how different grains behave, how to balance nutrition with approachability, and how fermentation can bring out subtleties beyond just tang and chew. We’ve also used our guiding techniques to be able to offer different styles—baguettes, brioche buns, focaccia and so much more. Bread for us is still rooted in tradition, but it’s also about joy, accessibility, and creating bread that people can weave into their daily lives—whether that’s a simple slice at breakfast or a centerpiece on the table.

You mentioned that this year has been a challenging one for the industry. What did you learn through those challenges that you’re carrying into this next chapter of Lodge?

This year taught us the power of adaptability and the importance of holding onto our core values. Through all the challenges, our team’s resilience and our community’s support reminded us why we do this work—and it’s given us a sharper, more intentional vision for the next chapter of Lodge.

Expanding the space at the original Culver City location feels symbolic. Why was it important for you to reinvest in the flagship rather than opening somewhere entirely new?

Culver City is where Lodge began. It’s the place that shaped us, where we built our community, and where so many of our regulars feel at home. Expanding the flagship isn’t just about more space; it’s about deepening our roots in the neighborhood that believed in us from day one. This expansion allows us to serve in new ways—more room for bread, for meals, for people to slow down together—while staying true to the spirit of where it all started. For us, it’s not just about growth; it’s a recommitment to our foundation.

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Photographed by Shelby Moore.