LOS ANGELES MAY BE the gluten-free capital of the world, but that doesn't mean body-conscious Angelenos won't break from their carb-free regimens if presented with a sufficiently enticing offering. Chef Suzanne Goin, whose take on California cuisine reinvigorated the style when it first debuted in the '90s, and her business partner of 16 years, sommelier and restaurateur Caroline Styne, plan on supplying the people of their city with just that by way of their latest and most ambitious project to date: the Larder Baking Company.
A 7,000-square-foot wholesale bakery based in Culver City, the Larder Baking Company opened in December of last year. It represents Goin and Styne's eighth project together, the latest outpost of their empire of L.A. eateries, which comprises three restaurants and four takeaway cafes. The bakery operated under the radar until this February, when it began ratcheting up production. That means it will begin to increase sales of the company's fresh breads and pastries within Los Angeles as well as ship par-baked, flash-frozen loaves across the country to select bakeries and restaurants. "The market is huge," says the project's master baker, Nathan Dakdouk, also a partner in the venture. "Now we are doing 2,000 loaves a day. We will soon do 10,000, and we will grow from there. Our goal is to have the best quality bread not just in California but in America."
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