The bakery is in full swing. Nathan Dakdouk, Larder Baking Co. master baker and partner, is producing more than 2,000 loaves a day for Los Angeles retailers and restaurants. Venezuela-born Dakdouk has been baking since he was 12. He started baking breads at A.O.C. in 2007 and then at Tavern the following year. When production couldn't keep up with demand, Goin and Styne decided in 2012 to build a commercial bakery.
The company says some products are certified organic, and the bakery also has applied for non-GMO certification. It sells more than 50 varieties of hand-shaped breads including French ficelles, sourdough baguettes, braided challah, date and walnut batard, brioche burger buns, olive sandwich loaf, rosemary boule, ciabatta and blueberry boule, as well as muffins, croissants, cookies, sticky buns, granola, danishes, monkey bread and other pastries.
A par-baked frozen line is in the works for this spring, and distribution beyond California is expected within a year.
Larder Baking Co.'s breads and other baked goods are sold at the Larder at Tavern, the Larder at Burton Way, the Larder at Maple Drive, Farm Shop and Erewhon stores in Los Angeles.
TMB Baking of San Francisco was a design consultant, helping to build out a 7,000-square-foot space on the edge of Culver City.