Since 2008, Suzanne Goin and Caroline Styne have been working with Nathan Dakdouk to develop a line of artisan breads to serve and sell at their Los Angeles restaurants Lucques, a.o.c. and Tavern. At the heart of the bread is our Master Baker Nathan Dakdouk. Nathan learned to make his "pain au levain" when he was a child at boarding school in his native Venezuela. He would sneak out of his dorm room in the middle of the night to spy on the monks at the school as they baked hearty loaves of bread. After mastering the technique in adulthood, Nathan joined forces with Goin and Styne as they were developing their bread program at a.o.c., eventually building the line to include over 25 varieties of breads. In 2009, The Larder Bakery launched as the premier wholesale artisan bakery in greater Los Angeles.
Today The Larder Baking Company occupies nearly 10,000 square feet in the Culver City area and provides freshly baked pastries and breads to our wholesale customers 365 days a week. Our pastry line includes croissants, muffins, scones, cookies, brownies and delicious savory items. Our signature breads, including the signature blueberry boule, are old world hearth-style, ranging from date-walnut, pain au levain, rye, 9-grain multigrain and brioche, among other varieties.
We deliver fresh products daily throughout Los Angeles and Orange Counties and offer par-baked frozen and ready-to-eat frozen bread lines available through LA & SF Specialty throughout California, Nevada and Arizona.
The Larder Bakery has earned praise from ABC’s The Chew, Saveur, The Daily Beast, Wall Street Journal, Los Angeles Times, Los Angeles, Thrillist, Zagat, The Daily Meal, Nation’s Restaurant News, Munchies, and Eater.