about larder baking co.

 

 

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 Baking Company 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 year.

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 Baking Company 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.

 

about suzanne goin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents. A graduate of Brown University, Suzanne’s background includes positions at some of the most acclaimed restaurants in the United States, including Ma Maison, L’Orangerie in Los Angeles, Al Forno in Providence, Olives in Boston, Chez Panisse in Berkeley, and Alain Passard’s Arpège in Paris.  Her work as Executive Chef at Campanile put her on the culinary map in Los Angeles and laid the groundwork for her first restaurant.

 

 In 1998, Suzanne opened Lucques in West Hollywood with her business partner Caroline Styne.  The restaurant met with instant success and Suzanne was named one of Food and Wine magazine’s “Best New Chefs” in 1999. Lucques received praise from Condé Nast Traveler, Gourmet, Bon Appétit and Saveur, including a prestigious 3 star review by the Los Angeles Times.  A second restaurant, a.o.c., the groundbreaking concept of inspired wines by the glass with a small plates menu, opened in 2002 and was met with enthusiasm from the public and the press.

 

 In 2005, Suzanne and her husband Chef David Lentz opened The Hungry Cat, an eclectic market-inspired seafood restaurant, which has since expanded to locations in Santa Monica and Santa Barbara.

 

 Suzanne first received two coveted awards from the prestigious James Beard Foundation in May 2006.  Her cookbook, Sunday Suppers at Lucques, published by Alfred A. Knopf in 2005 won Best Cookbook from a Professional Viewpoint.  Moments later that evening, Suzanne’s culinary achievements were recognized when she was awarded Best Chef California. Ten years later, she was recognized by her peers as the best chef in the nation, winning Outstanding Chef of Year 2016 at the James Beard Foundation Awards. In 2017, Suzanne was inducted into the Foundation’s esteemed Who’s Who of American Food & Beverage in America.

 

 Suzanne and Caroline ventured to the Westside of Los Angeles in 2009 when they opened their largest and most glamorous restaurant, Tavern, in Brentwood. Designed by Jeffrey Alan Marks, Tavern brings together a trio of concepts under one roof – a full service dining room, a marketplace and a bar with craft cocktails and artisanal wines. Tavern is a beautiful yet casual neighborhood meeting place, open all day for breakfast, lunch and dinner as well as providing pastries, coffees and prepared food to go for the hungry locals.

 

 Inspired by the success of their more casual Larder section of Tavern, Suzanne and Caroline opened The Larder at Maple Drive in the Fall of 2011. Only two years later, to celebrate the 10th anniversary of a.o.c., Suzanne and Caroline moved their beloved restaurant a mile west on 3rd Street to the iconic restaurant space that formerly housed Joe Allen and Orso.  With one of the most beautiful outdoor garden settings in Los Angeles, a cozy wine room upstairs, a new cocktail program and a wine list of sustainable, organic and biodynamic wines, the new space is an absolute hit and has been embraced by the public.

 

 Suzanne’s second book, The A.O.C. Cookbook, also published by Alfred A. Knopf, debuted in October 2013 to glowing reviews in both the United States and Canada. The cookbook is a collection of seasonal recipes from the restaurant with wine notes by Caroline Styne and a complete section devoted to cheese, a major component to the a.o.c. menu. The book received top honors in the Chefs and Restaurants category by the International Association of Culinary Professionals (IACP) in 2014.

 

 In December 2013, Suzanne and Caroline launched The Larder Baking Company, a new wholesale operation for the breads and bakery goods developed with partner and master baker Nathan Dakdouk. The expanded production services all of their restaurants and retail operations in addition to supplying other restaurants and retail markets throughout greater Los Angeles and California.

 

 In 2011, she became a member of the International Culinary Panel of distinguished chefs for Singapore Airlines, developing her recipes for in-flight dining. Over the past few years, Suzanne and her business partner Caroline Styne have been honored to prepare several fundraising dinners for both President Obama and First Lady Michelle Obama. Passionate about healthy sustainable food for children, Suzanne is also a founding member of Lunch Matters, the organization working to create a partner school lunch program to Alice Waters’ Edible Schoolyard project. Since October 2013, Lunch Matters has been proudly serving its healthy, local and delicious school lunch menus at the Larchmont Charter School in Los Angeles.

 

 As part of a partnership with the LA Phil and Sodexo Leisure, Suzanne Goin and Caroline’s parent company, The Lucques Group, oversee the new Hollywood Bowl Food + Wine operations at the famed Hollywood Bowl which began in summer of 2016.  The newest venture for Suzanne and Caroline is the debut of food and beverage services of the highly anticipated Proper Hotel in downtown Los Angeles, slated to open in fall 2019.

 

  Suzanne Goin and her husband David live in Los Angeles with their three children, two cats, one dog and multiple fish.

about caroline styne

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Raised in Los Angeles and educated in Santa Barbara, Caroline Styne planned a career as a professional in the art world but the restaurant business called to her. In 1994, she teamed with celebrated restaurateur Sean MacPherson at Jones, in Hollywood. While there, she was introduced to Suzanne Goin. The meeting was life-changing for both and led to the opening of their flagship restaurant, Lucques, in 1998. With Suzanne’s culinary talent and Caroline’s business acumen they made a formidable creative team.

 

 The restaurant met with instant success and their efforts helped her partner to be recognized as one of Food and Wine magazine’s “Best New Chefs” 1999. Lucques received praise from Condé Nast Traveler, Gourmet, Bon Appétit and Saveur, including a prestigious 3 star review by the Los Angeles Times. Caroline has served as the restaurant’s sommelier and wine director from the beginning, and has received multiple Awards of Excellence from Wine Spectator magazine.

 

 The partners’ second endeavor was a.o.c., located on West Third Street in Los Angeles in 2002, featuring the groundbreaking concept of Caroline’s selections of inspired wines by the glass and Suzanne’s small plates menu.  In its opening year, the restaurant received numerous favorable reviews and was named one of Conde Nast Traveler’s“50 hot tables and “best new wine list” by Food & Wine magazine.  As at Lucques, the wine list at a.o.c. has received awards from Wine Spectator magazine.

 

 Tavern, the third venture by Caroline and Suzanne, opened in 2009. The Brentwood location serves as a casual neighborhood meeting place, open for breakfast, lunch and dinner and offers a full retail market from the Tavern Larder.

 

 Inspired by the success of their more casual Larder section of Tavern, Caroline and Suzanne opened The Larder at Maple Drive in the fall of 2011. Two years later, in celebration of the 10th anniversary of a.o.c., Caroline and Suzanne moved their beloved restaurant a mile west on 3rd Street to the iconic restaurant space that formerly housed Joe Allen and Orso.  With one of the most beautiful outdoor garden settings in Los Angeles, a cozy wine room upstairs, a new cocktail program and an acclaimed wine list of sustainable, organic and biodynamic wines curated by Caroline, the new space is an absolute hit and has been embraced by the public.

 

 Suzanne’s second book, The A.O.C. Cookbook, also published by Alfred A. Knopf, debuted in October 2013 to glowing reviews in both the United States and Canada. The cookbook is a collection of seasonal recipes from the restaurant with wine notes by Caroline and a complete section devoted to cheese, a major component to the a.o.c. menu.

 

 In December 2013, Caroline and Suzanne launched The Larder Baking Company, a new wholesale operation for the breads and bakery goods developed with partner and master baker Nathan Dakdouk. The expanded production services all of their restaurants and retail operations in addition to supplying other restaurants and retail markets throughout greater Los Angeles and California.

 

 Caroline has her hand in producing her own wines: Jules Harrison, a Pinot Noir from Santa Maria Valley, J&H, a un-oaked chardonnay from Napa Valley.  She has been written about in in GQ, Bon Appetit, Food & Wine, The Wall Street Journal and appears regularly on wine panels for her expertise, including Food & Wine Aspen, Los Angeles Food & Wine Festival, Los Angeles “The Food Event, ”Zagat, and ABC television.

 

 As Wine Director, Caroline is nationally recognized for her expertise in the restaurants’ much-admired wine programs. Food & Wine named a.o.c. Best New Wine List of 2003. The restaurant also received the prestigious Award of Excellence by Wine Spectator three times and was named among the 100 Best Wine Restaurants 2015 by Wine Enthusiast. When she introduced an entirely new list at a.o.c.  in 2013 that included only wines produced from biodynamic, sustainable or organic farming practices, the restaurant was praised by The Los Angeles Times.  In  20016, a.o.c. was named among best Wine Bars in Los Angeles by Thrillist and Eater LA.  a.o.c. is consistently applauded for their imaginative craft cocktails that mirror the farmers’ market influence of Suzanne Goin’s seasonal menus.

 

 Caroline’s hospitality philosophy and keen business acumen has been a major contribution to the growth of The Lucques Group since the opening of their first restaurant. Today, she oversees business affairs at the company’s ten operations in Los Angeles, all of which are considered among the best in the city.  In 2014, Caroline was one of a distinguished panel of jurors for the James Beard Foundation that served as the judging authority for the year’s Restaurant Design Awards. She also shared other nominations with partner Suzanne Goin when Lucques was honored for Best Service and a.o.c. was acknowledged for Outstanding Wine Program by the James Beard Foundation. After five years of nominations for the James Beard Awards, Caroline received the coveted award for Restaurateur of the Year in 2018 in recognition for her achievements with The Lucques Group.

 

 Caroline and Suzanne, along with David Lentz – Suzanne’s husband and owner of The Hungry Cat – are co-founders of L.A. Loves Alex’s Lemonade, their fundraiser benefiting research for childhood cancer which has raised over $7 million since its inception in 2010.

 

 Caroline, Suzanne and Lucques Catering served as official caterers for the annual SAG (Screen Actors Guild) Awards for four consecutive years.  In 2011 and 2012, Caroline and Suzanne were honored to have been selected to prepare fundraising dinners for both President Obama and First Lady Michelle Obama.

 

In Summer of 2016, Caroline Styne and Suzanne Goin and The Lucques Group debuted all new culinary and wine operations at the famed Hollywood Bowl with full service dining, takeaway foods and picnics. The newest venture for Suzanne and Caroline is the debut of food and beverage services of the highly anticipated Proper Hotel in downtown Los Angeles, slated to open in fall 2019.

 

 Caroline Styne is married to Michael Kohn, a contemporary art dealer and owner of the Michael Kohn Gallery in Los Angeles.

 

They have a daughter, Olivia and a son, Jules.

about nathan dakdouk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Born in Venezuela, Nathan started boarding school at the young age of four and was raised by the nuns along with his siblings.  Nathan would sneak out of his room at night to watch the nuns bake in the kitchen, led by Head Chef of the School, Jean-Pierre.

 

Before long Jean-Pierre noticed Nathan spying on the baking in the middle of the night and allowed Nathan to become his apprentice at twelve years old.  As time passed and growing elderly, Jean-Pierre passed his baking secrets on to Nathan so his legend would live on. He taught Nathan how to make the ‘mother’ from grapes and he made sure Nathan mastered all of the secret recipes.

 

After college, Nathan’s career led him through Canada, New York and Connecticut until he landed in Los Angeles, California.  Nathan was hired by several bakeries for consulting. His talent and good fortune brought him to Suzanne Goin and Caroline Styne and he began baking for them at a.o.c. at their original location around 2007. The timing was serendipitous as Suzanne and Caroline were looking for a head baker to run their bread program. When Tavern opened in 2009 with a bakery built into the plan of a fine dining restaurant, bar and marketplace, Nathan moved there to bake full time.

 

The Larder Baking Company was formed in 2013. Nathan is a partner of the bakery along with Suzanne and Caroline and leads the kitchen.  All of his breads are hand-made and are still produced not only with the original ‘mother’ starter he mastered many years ago but passion for bread.

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