Chef Suzanne Goin and her business partner Caroline Styne announce that they have launched the Larder Baking Company, their new commercial wholesale bakery located in Los Angeles. The plan for the bakery expansion began in 2012 when Goin and Styne, along with their Larder Baking Company partner, Master Baker Nathan Dakdouk, decided that growth was essential to meet the demand of a wider audience eager to sell and serve products from the respected restaurateurs.
Locating an available 7000 square foot commercial space at 8990 National Boulevard on the border of Culver City, the partners contracted TMB Baking of San Francisco as design consultants to build out the space with state of the art equipment for their artisanal bakery products. Larder Baking Company began wholesale operations in December 2013 and is now in full production, producing over 2,000 loaves a day and delivering fresh product to retailers and restaurants city-wide with rapid growth in the horizon. As part of their bakery program mission, a portion of the Larder Baking Company products are Certified Organic and the bakery has applied for Non-GMO Certification.
Leading the team at Larder Baking Company is partner Nathan Dakdouk, the company’s Master Baker and General Manager Jennifer Macy. Born in Venezuela, Dakdouk learned about baking at boarding school where he spent his nights at school sneaking to the kitchen to clandestinely study head chef of the school, Jean-Pierre, hand-create and bake his breads. At twelve, Dakdouk became his apprentice as the senior chef groomed his pupil and helped him to master his recipes and preserve his baking legacy. Dakdouk first met Suzanne Goin and Caroline Styne in 2007 and began baking breads for their restaurant, a.o.c., the following year. Bakery production was moved to Tavern in 2008; when it outgrew demand, the decision to build a commercial bakery was the next step in their business. With the move, they brought in Jennifer Macy to oversee operations. Her stellar history in the hospitality field includes her significant work with L.A. and S.F. Specialty, the highly successful California produce company, where she helped double sales building the specialty food program from 2008 2013.
The Larder Baking Company produces and sells over 50 varieties of artisan, hand-shaped, and organic breads, including French Ficelles, Sourdough Baguettes, Braided Challah, Date & Walnut Batard, Brioche Burger Buns, Olive Sandwich Loaf, Rosemary Boule, Ciabatta and the legendary Blueberry Boule. The bakery also produces fresh baked Muffins, Croissants, Cookies, Sticky Buns, Granola, Danish, Monkey Bread and other pastries and treats. The product is baked and delivered fresh daily with a par-baked frozen line set to begin production in spring 2014. As the premier wholesale bread and pastry bakery in Los Angeles, Larder Baking Company anticipates distribution outside of California within a year.
Larder Baking Company breads, pastries and 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 with other retail locations in development. Larder Baking Company products are used by Lucques, a.o.c., Tavern, all locations of The Hungry Cat, Akasha, Vibiana Events, BLD, Ford’s Filling Station and Farm Shop in addition to a growing list of restaurants and retailers.
Suzanne Goin was named one of Food and Wine magazine’s “Best New Chefs” in 1999, within a year after opening her first restaurant. In 2005, Suzanne’s cookbook, Sunday Suppers at Lucques, was published by Alfred A. Knopf. In 2006, the James Beard Foundation acknowledged Suzanne’s culinary achievements with the award for Best Chef California and an award for her cookbook, Best Cookbook from a Professional Viewpoint. Goin’s second book, The A.O.C. Cookbook with wine notes by Caroline Styne, also published by Alfred A. Knopf, debuted in October 2013 to glowing reviews in both the United States and Canada.
Goin and Styne are among the most respected restaurateurs in California, and continue to receive recognition for their food, beverage programs and service internationally. They are co-founders, with David Lentz, Goin’s husband and owner of The Hungry Cat, of L.A. Loves Alex’s Lemonade, a fundraiser benefiting research for childhood cancer, which has raised over $1.5 million since its inception in 2010.
Goin has received five nominations for Outstanding Chef of the Year by the James Beard Foundation and Caroline Styne has received two nominations for Restaurateur of the Year. In 2011, Goin 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, Goin and Styne have been honored to prepare several fundraising dinners for both President Obama and First Lady Michelle Obama.
For wholesale inquiries and information,
call: 310.839.3224 or email: [email protected]
Please visit Larder Baking Company on the Web: www.larderbakingco.com